#aca烤明星大赛# Triple Chocolate Cake
by Cai Cai Baking House
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. First, spread a layer of cake slices in the mousse ring and then make the white chocolate mousse part
2. Boil the milk and mix it with the egg yolk evenly
3. White chocolate insulation water melts
4. Gelatin powder add 25g water, then melt into liquid and mix with egg yolk
5. Then pour into the melted white chocolate
6. Next, whip the whipped cream and beat it until it is thick and low. Distribute around 6-7.
7. After mixing the whipped cream and the chocolate liquid evenly, pour the white chocolate mousse into the mousse ring, put it in the refrigerator and freeze for about 10 minutes, and let it solidify
8. Then make the dark chocolate mousse paste in the same way, then pour it on top of the white chocolate mousse, and continue to put it in the refrigerator to freeze for about 10 minutes
9. Finally, to make the glaze part, the Geely powder is mixed with water and heated to melt into a liquid for later use.
10. Then melt the dark chocolate in water, then melt the dark chocolate in water, slowly pour the light cream into the chocolate and stir evenly
11. Then pour in the gelatin solution and continue to stir evenly
12. Pour on the dark chocolate mousse
13. The surface of the dark chocolate mousse is solidified, and the temperature of the chocolate glaze is about 20 degrees. You can pour it on top of the dark chocolate mousse and put it in the refrigerator for 2 hours.
