Cocotte Orange Mousse

Name: Cocotte Orange Mousse
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 20g Black Coco Tina Powder; 150g Light cream; 25g Powdered sugar; 50g milk; 1 Gelatine Tablets; Some Orange peel

by Seung Chan Mommy CCM

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The most difficult thing to resist in summer is the chocolate mousse. The icy taste and the strong aroma are always addictive. Speaking of cocoa powder, you must not buy cocoa, which is a product of N kinds of additives. Recently, it was discovered that this cocoa tina from Swiss Chalet has a great taste. It is not only suitable for brewing, but also a mousse. I personally love black cocoa very much because it has a slightly bitter taste and a stronger fragrance. Read the book carefully. It clearly indicates that it is a high-quality cocoa drink that contains Swiss chocolate. I am completely relieved when I see this sentence. The children at home can naturally drink it. If it is brewed, it is recommended to drink it. Friends use milk, so the taste will be better"

Ingredients

Cocotte Orange Mousse

1. Prepare the required raw materials in advance.

2. Take the orange zest and mix it with milk, and boil it over low heat.

3. Add black cocoa powder and stir well.

4. Soak the gelatin tablets in cold water to soften.

5. Put the gelatin slices into the chocolate milk liquid.

6. Add powdered sugar to the whipped cream and beat until it is distributed (barely flowing state).

7. Pour about three-quarters of the whipped cream into the chocolate mixture.

8. Stir well.

9. Pour the finished chocolate mousse into the container.

10. Pour the remaining whipped cream on top and put it in the refrigerator for 1 hour to set.

11. Before serving, sprinkle a small amount of cocoa powder on the top again, add mint leaves and orange slices for decoration.

12. Super smooth.

Tips:
1: Gelatine powder or gelatine flakes must be used to make mousse. If gelatine flakes are used, it must be softened in advance, and then put in the warm chocolate liquid so that it can be completely melted. The role of solidification 2: Do not beat the whipped cream to make the mousse particularly hard, generally in a semi-liquid state, or a little thicker, and do not beat it into a decorative dress.

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