Chocolate fruit mousse
By VicentaLakin
Yesterday, in the black chocolate and 8-inch mousse ring, the girl said she loved chocolate, and decided to wake up early this morning to make cake. A man who was so busy, like a little bee, had to put the cake in the fridge. And then we sorted out the little sofa and laid down a couple of pages of books, and the whole spirit was cheering up. After about five hours, the cake had been ready, and then it was taken out of the fridge, and the blower blew off the decorating. Ha-ha. I didn't know that mousse was so good this time.
Recipe Recommendations
- sweetening
- burn
- several hours
- ordinary
Steps for Chocolate fruit mousse
1
raisins clean, low-fried cocoa, milk
2
It doesn't matter how many times you're sifting
3
raisins dry, sugar powder ready.
4
The egg separators divide the eggs, and the protein and the yolk are separated.
5
All the oil and half the milk pour the bowl, and it mixs quickly.
6
Add four yolks in a row. About a third of sugar powder, and mix it evenly.
7
Sifted in two or three times into mixed powdered cocoa powder, evenly mixed.
8
When you see the bubble, you add a little spoon of white vinegar.
9
About twice as high as the original protein. Add a spoonful of sugar powder. Keep going
10
After about a minute, add a spoonful of sugar
11
Sometime later, a spoonful of sugar.
12
Until then, the protein is condensed and the buttons won't fall.
13
Take a third of the protein cream into the paste, cut it quickly.
14
That'll do.
15
I'm not sure what I'm talking about,
16
Scratch and twitch. Full parity.
17
Spray the raisins
18
On the bottom of Moose's circle, on the grill
19
Put the egg paste gently in the back, flatten it, boil it on the oven at 200 degrees for 30 to 40 minutes
20
We're going to use the water to make the fish powder go away,
21
The rest of the milk and the two yolk are boiled, sifted.
22
Chocolate cut into blocks, dissolved in water, cooled
23
Put the paste in the cooled chocolate24
Fish glue pours into the yogurt and chocolate and mixs it evenly
25
The cocoa cake is evaporated, cooled out and cut half into two circles. Remove the top one, cut both sides into circles smaller than eight inches.
26
250 milligrams of cream and 20 grams of sugar, all iced, seven to eight
27
I'll put the chocolate in the cream.
28
With a little shovel, it's even.
29
Put a piece of cake on the plate and put a piece of moose on it.
30
And then put the second piece of cake, pour all the rest of the sauce in, and put it in the freezer for about four to five hours.
31
Saved cream and chocolate.
32
Put the cream in the chocolate and mix it evenly.
33
Take the moose cake out of the fridge and blow the wind around for about 30 seconds, so you can easily take it out.
34
Put ready chocolate cream around the cake.
35
Fruit decorations on the surface.
36
You can cut the cake.