Chocolate Mirror Mousse
1.
First prepare two slices of cake (if you want to make the bottom of the biscuit, prepare the biscuit crumbs).
2.
Start making mousse paste. Soak the gelatine tablets in cold water (ice water in summer).
3.
Add white sugar and milk to the egg yolk and beat evenly.
4.
Pour into a non-stick pan and cook over a medium-to-low heat. Stir constantly to prevent sticking to the pan. When the custard starts to heat up and becomes a bit sticky, turn off the heat. Don't overcook it, it will turn into egg drop.
5.
The chocolate melts in water.
6.
Mix the custard and chocolate evenly.
7.
Melt the soaked gelatin tablets in water.
8.
Mix the melted gelatin with the chocolate paste.
9.
Whip the whipped cream and sugar to 60%. It is the degree to which there are lines but can still flow.
10.
Mix the whipped cream and the chocolate paste evenly. The mousse is ready.
11.
Put a piece of cake in the mold.
12.
Pour half of the mousse paste and refrigerate for 20 minutes.
13.
Then put on the second piece of cake and pour in the remaining mousse. Keep it in the refrigerator for more than 3 hours, preferably overnight.
14.
Make the glaze part. Soak the gelatine first.
15.
Pour milk, sugar, and cocoa powder into a non-stick pan.
16.
Stir evenly while heating over medium-low heat. When it is thick enough, you can turn off the heat when it has the ability to hang on the wall.
17.
Use the remaining temperature to melt the gelatin tablets.
18.
Sift the glaze into a clean bowl and pass through a sieve to sift out the particles and bubbles inside. You can glaze the noodles when it cools to about 35 degrees.
19.
Take the mousse out of the refrigerator and blow it around the edge with a hair dryer to help demould it.
20.
Take a spatula to repair the uneven edges of the mousse.
21.
It was the time for Mousse to transform, and he began to shower.
22.
Use a spatula to decorate the parts that are not covered on the side.
23.
Finished product.
Tips:
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