Chocolate Mousse Petit Fours

Chocolate Mousse Petit Fours

1. The butter is softened at room temperature using the petal-shaped egg tart mold of French Baker

2. Mix the ingredients in the crust

3. Press it with a spatula to form a dough, pack it in a fresh-keeping bag, and put it in the refrigerator for half an hour

4. Take out the pie crust and put it in a large fresh bag and roll it into 5mm thin slices. At this time, you can preheat the oven to 175 degrees and fire for 10 minutes.

5. Use a mold to press out the pie crust

6. Lay on the mold, rub the holes with a fork

7. Put it into the preheated oven and heat up to 175 degrees and lower to 160 degrees for 15 minutes

8. Put the baked biscuits on the grill to cool down

9. Dingjili tablets are soaked in ice water until soft and full

10. Heat whole milk and chocolate sauce to 50 degrees

11. Take out the soaked Dingjili slices out of the squeezed water and put them in the chocolate sauce and stir until the Dingjili slices are melted and set aside to cool.

12. Whip the whipped cream to 7 and distribute

13. Mix the chocolate sauce and whipped cream together

14. Pour the frozen jam, (jam can be made according to personal preference), pour the mousse into the mold

15. Put it in the refrigerator

16. Decorate with fruits and cocoa powder (according to personal preference)

17. Finished picture

18. Finished picture

Tips:

1. Beat the whipped cream to 7 points, don't pass it, if you pass it over, the mousse will not be smooth and smooth.
2. The chocolate sauce must be allowed to cool before it can be mixed with whipped cream
3: (This temperature is for reference only, please adjust according to the temperature of your own oven