Chocolate Mousse

Chocolate Mousse

1. The above formula is suitable for the amount of 6-inch (higher) round mousse ring mold of learn kitchen stainless steel!
Cake base: Mix the milk and salad oil and stir to make it thicker.

2. Add the egg yolk and stir well. (Separate the egg whites for later use)

3. Sift in the low flour and cocoa powder and mix well.

4. Add sugar and lemon juice to the egg whites at a time and beat them to a small sharp corner with an electric whisk at a low speed.

5. Add 1/3 of the beaten egg white to the cocoa batter and mix well.

6. Pour the well-mixed cocoa batter into the remaining 2/3 of the egg whites, and mix well (here is the mixing)

7. Pour the non-stick bakeware in the school kitchen and scrape the surface evenly. (The baking pan can be lined with a layer of greased paper or tarp for easy cleaning)

8. Put it in the middle and lower layer of Dongling oven, preheat at 150°C for 3 minutes and bake for 25 minutes. After baking, take it out and place it on the wire rack and let it cool down to remove the greased paper.

9. Mousse paste: beat the egg yolk to twice its original volume with an electric whisk, (the yolk is not a whole egg)

10. Add the milk and chocolate into a small pot on a low fire. Stir constantly and heat until it boils. Turn off the fire immediately.

11. Pour the boiling chocolate milk slowly along the edge of the egg yolk container, while pouring and whipping in a circular motion. (The boiling chocolate liquid is poured into the egg yolk to have a sterilization effect.)

12. Soak the gelatine slices in cold water to soften, then remove the insulated water to melt, pour it into the evenly beaten cocoa egg yolk paste and continue stirring.

13. Beat the whipped cream to 6-7 percent, thick and flowing, pour it into the cocoa egg yolk paste and stir well. The mousse is ready.

14. Cut the cake to the size of a circle smaller than the mousse circle, and brush with rum.

15. The bottom of the mold is wrapped with a layer of tin foil, and one piece is placed on the bottom layer.

16. Pour in the mousse paste, and then put in the second slice of cake that has been brushed with wine after the cake slices, and pour the mousse paste again.

17. By analogy, I shared three cake slices. This one is the amount of high mousse ring mold. If your mold is not that high, it is recommended that you save a part of it and pour it into a small bowl or other small molds. Put it in the refrigerator overnight, and use a hair dryer to blow three or four times around the side of the mold to release the mold. (You can also put it in the freezer for 5 minutes and then take it out and put in the second and third slices...This can effectively avoid the appearance of the cake slices.)

18. Finished picture

Tips:

Milk chocolate must be stirred and boiled, which can sterilize the egg yolk. Gelatine can be soaked in advance, and then melted in insulated water. Do not over-beat the whipped cream. If you accidentally beat it too hard, you can mix it evenly and thinly with insulated water. That's it. Brushing a layer of rum on the base of the cake can help the cake slices not rise easily, and can also adjust the flavor of the cake. If there is no rum, you can use orange juice instead.