Chocolate Mousse
1.
First, according to the recipe and practice of the chocolate sponge cake http://blog.sina.com.cn/s/blog_4a5089ff01017sgs.html, make a piece of chocolate sponge cake. After the cake is cooled, use a circular cutting film with a diameter of 8CM to cut out cake slices of appropriate size; the chocolate sponge cake made according to the recipe is thicker, so we cut it from the middle to become two thin cake slices
2.
Cut one of the cake slices into smaller circles. In this way, one large and one small piece of cake is obtained. A total of 3 sets of these cake slices are needed; then make the chocolate mousse filling. Egg yolk and water. Put the fine sugar in the pot, beat evenly with a whisk, then heat it on a low heat and keep stirring; keep stirring until the egg yolk is thick, turn off the heat
3.
Cut the dark chocolate into small pieces, put it in a bowl, heat it in water and stir continuously until it melts into a liquid (the hot water should not be too hot, 60℃ is appropriate)
4.
Step 5 After the prepared egg yolk is cooled to the same temperature as the palm of the hand, pour it into the melted chocolate liquid and stir evenly. After the two are mixed, the temperature should not be too hot, 35-38℃ is the best
5.
Whip the animal whipped cream with a whisk until the lines appear, and mix the whipped cream into the chocolate liquid of step 8 in two to three times (use the method of turning, do not stir in circles)
6.
Add granulated sugar to the egg whites, whip until moist foaming, and mix the egg whites into the chocolate liquid two to three times to become mousse filling
7.
Spread the larger piece of cake on the bottom of the mold, then pour the chocolate mousse filling until half full; place the smaller piece of cake in the middle, and then pour the chocolate mousse filling until it is full. This recipe can make 3 round mousses with a diameter of 8CM
8.
After making it, put the mousse in the refrigerator and refrigerate for 4 hours until set. After demoulding, squeeze the chocolate sauce on the surface for decoration, and you can eat
Tips:
1. When making chocolate mousse filling, temperature is very important. After the egg yolk is mixed with the chocolate, it is best to keep it at 35-38°C. If the temperature is too high, when mixed with whipped cream and egg whites, the whipped cream and egg whites will defoam and lose their light taste;
2. If there is no round mold, you can use glass to make this mousse, the process is the same. Please cut the chocolate sponge cake into a suitable shape and spread it in the middle of the glass. The chocolate mousse made in glass does not need to be demolded, just dig it with a spoon and eat it. It should be noted that this mousse is not suitable for making larger molds, such as 6-inch or 8-inch round molds, because it is very delicate and cannot be divided. Therefore, whether it is a small round mold or a glass, a small mold for single serving is the best choice for making this mousse;
3. Someone will definitely have questions-the protein in this mousse is raw, can it be eaten directly? This depends on personal acceptance. Because only when whipped cream and whipped raw protein are used together, the mousse made will have such a light taste. Just as the homemade salad dressing on our blog uses raw egg yolks. Gingerbread House’s meringue uses raw egg whites. If you don’t mind, you can enjoy the unique and beautiful taste that it brings;
4. This mousse does not use gelatine tablets and other coagulants, it relies on the nature of the chocolate itself to coagulate the mousse, so it is very tender. Before demolding, in order to avoid damaging the shape, you can put it in the freezer for 30 minutes to make the mousse freeze harder, and then cover the periphery of the mold with a hot towel for a while, then the mold can be easily demolded.
