Caramel Walnut Chocolate Mousse Cake
1.
First make the caramelized walnuts: add water to the confectioner's sugar and cook until the caramel is liquid. Add walnuts and stir well, turn off the heat and set aside.
2.
Then, sift in low-gluten flour and mix well.
3.
Add chopped walnuts and stir well.
4.
Pour into the baking dish and spread evenly.
5.
Preheat the oven in advance, and bake for 8 minutes. Take it out and let it cool for later use.
6.
Chocolate mousse: Soak the gelatin slices in ice water to soften. Add the water to the confectioner's sugar, cook on medium heat until the caramel solution is turned off.
7.
While hot, add the soaked gelatin flakes and whipped cream, and stir until melted.
8.
Then, add the chocolate and stir until it melts.
9.
Whip the whipped cream to 70% with an electric whisk.
10.
Add the chocolate batter to the whipped cream and mix well. Plant the baked cake to the size of a mold, and brush the surface with rum.
11.
Then evenly pour the caramel chocolate mousse batter and put it in the refrigerator.
12.
Coconut mousse steps: add coconut flour to milk, stir until melted.
13.
Add gelatine flakes soaked in advance and stir until melted.
14.
Add the confectioner's sugar to the cream and beat with an electric whisk to 70%.
15.
Mix the whipped cream with the batter and mix well. Then add chopped walnuts and mix well.
16.
Use a brush to spread rum on the other cake dough.
17.
Pour the coconut batter into the mold and freeze for 4 hours.
18.
Use an electric whisk to whip the cream and powdered sugar until wet and foam, put it into the piping bag, and squeeze out the shape obliquely on the surface. Add caramelized walnuts and decorated chocolate to complete it.
Tips:
The whole step has a lot of materials, so you need to be patient to finish it.
The mousse can be stripped off with a hot towel. Don’t take too long, otherwise it will melt easily and the mousse will lose its beauty.
