Name: 【cocoa Chocolate Mousse】to My Dear
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 60g Low-gluten flour; 20g cocoa powder; 3 160g egg; 50g Castor protein; 30g Sugar (egg yolk); 30g Melted butter; 2g Baking powder; 50g dark chocolate; 100g Light cream; 150g Cheese; 5g, softened Gelatine Tablets; 20g butter; 1 protein; 1 yolk; 50g Chocolate decoration shavings

【cocoa Chocolate Mousse】to My Dear

1. (Steps 1-16 are the production process of cocoa chiffon) Low-gluten flour, cocoa powder, baking powder are mixed and sieved

【cocoa Chocolate Mousse】to My Dear recipe

2. Add one-third of the caster sugar

3. Beat until the fish eyes are soaked, add one-third of the white sugar for the second time

4. Add the rest of the white sugar before whisking it to wet foaming

5. Wet foaming is enough, remember that it is a curved triangle

6. Egg yolks with caster sugar

7. Whipped evenly

8. Add melted butter in portions

9. Whipped evenly

10. Add the whipped egg whites in portions

11. Get the white egg yolk paste

12. Sieved mixed powder

13. Mix up and down evenly

14. Pour into the mold (baked in three times)

15. Preheat the oven at 175° for 10 minutes

16. Let cool and slice for later use

17. (Steps 17-36 are the process of making chocolate mousse) The cheese is taken out in advance and softened at room temperature

18. Electric whisk for whipping evenly

19. Add egg yolk, sugar, butter, and softened gelatin slices to the milk pot and simmer on low heat

20. While it's hot, quickly add it to the cheese

21. Whipped into egg yolk cheese paste

22. Add melted chocolate (already placed at room temperature)

23. Whipped into a chocolate yolk cheese paste

24. Whipping cream preparation

25. Beat into six or seven points, with lines and will not disappear temporarily

26. Add the whipped cream to the chocolate egg yolk cheese paste three times

27. Whisk evenly to form a light cream chocolate yolk cheese paste

28. Egg white

29. Add the fine sugar in three times (refer to Coco Chiffon for the whipping process)

30. Wet foaming state

31. Add whipped cream to the chocolate yolk cheese paste in portions

32. Whipped into egg white whipped cream chocolate yolk cheese paste

33. Cocoa Chiffon at the bottom

34. Add one-third of the chocolate mousse paste

35. Add one by one (one piece of cocoa chiffon, one piece of chocolate mousse paste)

36. Refrigerate in the refrigerator for four hours after demoulding for consumption

37. (Steps 37-42 are the process of making chocolate decoration shavings) Cut the chocolate into small pieces

38. Weigh it and put it in a fresh-keeping bag

39. Place in hot water at about 60° for about 10 minutes

40. Squeezed on the console

41. Quickly smooth with a spatula

42. You can scrape out chocolate crumbs by using a stir-frying spatula (although it is not very elegant, it will be fine if the purpose is achieved)

Tips:
*To whip the protein in coco chiffon, add white sugar in three times

*After the cocoa chiffon has been sifted and mixed powder, do not stir in a circular motion, but stir up and down

*The custard batter is baked in Coco Chiffon. I pour it into the mold three times (the reason is that it’s too thick and I won’t cut it.

Can be done in one go)

*Chocolate mousse egg yolk paste, there will be particles if it is left cold, you can also place the utensil in hot water at about 40°

Whipped remedy