Dark Chocolate Mousse Cake
1.
First bake a 6-inch original chiffon cake.
For specific methods, please refer to my recipe-"Chiffon Cake".
2.
Use a slicer to cut into 1 cm thick cake slices, a total of 2 slices are needed.
3.
Place a piece of greased paper on the bottom of the 6-inch round movable bottom mold for later use.
4.
2 egg yolks + 30 grams of granulated sugar + 50 grams of milk + 5 grams of cocoa powder, stir evenly with egg yolks.
5.
Heat the hot water at 80 degrees Celsius and keep stirring until it becomes a thick milk foam.
6.
Take it out of the hot water, put it in cold water and continue to stir until it cools down and becomes thicker.
7.
Cut the gelatine slices into large pieces and soak them in cold water for later use.
8.
100 grams of whipped cream is sent at low temperature until it can maintain clear lines and a little fluidity (6 distribution), put it in the refrigerator, and refrigerate for later use.
9.
Cut 100 grams of dark chocolate into pieces, add 100 grams of whipped cream, and heat over water until it is completely melted and evenly delicate.
10.
Add 10 grams of brandy and stir well.
11.
Add the egg yolk cocoa emulsion of step 6 and stir well.
12.
Drain the soaked gelatine, heat it over water until it melts, add it to the mixture in step 11, and mix well.
13.
Finally, stir the whipped cream into the mixture of step 12 in stages, mix well, and the chocolate mousse is complete.
14.
As shown in the picture, the mixed mousse paste should be even, fine, and very thick. If it is very thin, put the mousse paste in the refrigerator for a while to cool down and it will become thick.
15.
Place a slice of cake on the bottom of the 6-inch round mold.
16.
Slowly pour 1/2 of the mousse paste and shake it smoothly.
17.
Put on the second cake slice.
18.
Slowly pour in the remaining mousse paste, gently shake the surface, pick out the bubbles, and make the surface smooth and flat.
19.
Put it in the refrigerator and freeze for 4 hours to set.
20.
Take it out and blow around the mold with a hair dryer to easily demold.
21.
Simply decorate with chocolate chips and fruits.
Tips:
1. The egg yolk must be heated in water and kept stirring until it is completely cooked;
2. Control the melting temperature of the chocolate below 50 degrees, otherwise it will affect the quality;
3. Before mixing in the whipped cream, the temperature of the chocolate custard emulsion should not exceed 30 degrees, otherwise the cream will easily defoam;
4. Be sure to wait until the mousse is thick and pour it into the mold, otherwise it will float the cake and make it impossible to operate.
