8 Inch Chocolate Mousse (text Version)
1.
Prepare two clean bowls or basins without oil and water, separate the egg whites and the yolks, and put them in two containers. First make the egg yolk paste: add 1g salt, 30g white sugar, 40g milk, 40g cooking oil to the egg yolk (salad oil, peanut oil, corn oil are all acceptable, I didn’t notice the difference). Use a silicone spatula or a manual whisk to mix well, and stir until no oil is visible. 80g flour, 10g cocoa powder, sift to the egg yolk paste, stir evenly, do not stir in circles. You can sift the egg yolk paste at the end. Whip the egg white: The egg white of the chiffon cake must be beaten to dry foaming. Squeeze a few drops of lemon juice into the egg whites, turn on the electric whisk at level 1, beat the egg whites out of the fish eyes, add 20g of white sugar, continue to beat until small bubbles, add 20g of white sugar, and beat until a thick white foam , Put in the last 20g of white sugar, beat at a low speed at a constant speed until dry foaming, the whisk is lifted and the tip is standing upright. Take one-third of the egg white into the egg yolk paste, cut and mix and mix evenly, then take one third of the egg white into the egg yolk paste, chop and mix, and finally add the remaining egg white to the egg yolk paste, cut and mix evenly. Pour the cake liquid from a height of about 20 cm into an 8-inch abrasive tool and shake it twice to produce large bubbles. The oven does not need to be preheated, 150 degrees, 55 minutes. Take it out and shake it twice, place it upside down on the grill to cool and demould. Cut it into three pieces, take two of them, and use scissors to subtract one circle from the outside.
2.
Making mousse filling: Soak 15g of gelatine slices in cold water in advance. Break 90g of chocolate into 80g of milk, heat over water until the chocolate melts, add soft gelatine slices, stir until the gelatin slices melt, let cool for later use. Take 500ml of whipped cream, add 50g of white sugar and whisk until the lines appear, 6 and 7 are distributed, put half of the chocolate solution in the whipped cream and mix well, then pour the other half of the chocolate solution into the whipped cream and mix well. The mousse filling is finished. Take a piece of cocoa chiffon cake and spread it on the bottom of the 8-inch mold, pour half of the chocolate whipped cream, and smooth the surface, then put a piece of cocoa chiffon cake, pour the remaining half of the chocolate whipped cream into the mold, and smooth the surface. Seal the mold with plastic wrap or tin foil and put it in the refrigerator for more than 4 hours. Take it out and blow it out with a hair dryer. It can be simply decorated with chocolate sauce or whipped cream.
3.
The chocolate is rich in flavor, melts in the mouth, sweet but not greasy.
Tips:
1. Because I always forget to take pictures during the production process, it is almost pure text. Although there are not enough pictures and texts, but the usage and dosage are correct, you can use this recipe with confidence.
2. This is the amount used for an 8-inch mold. If you do a 4-inch mold, divide the amount by 2; if you do a 6-inch mold, divide the amount by 8 and multiply by 6, and so on.
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