Fluff Marshmallow Caramel Chocolate Coffee Mousse Cup
1.
Separate the yolk and egg whites, and put the egg whites in a clean container that is free of oil and water.
2.
Add fluff marshmallows to the egg whites.
3.
Whisk at low speed until neutral foaming, lift up the whisk, the egg whites are upright and sharp, as shown in the figure.
4.
Preheat the oven to 140 degrees up and down. Add water and cooking oil to the egg yolk and mix well.
5.
Sift the flour and cocoa powder into the egg yolk and stir evenly. The stirred egg yolk paste is delicate, sticky, and free of particles, so that the egg yolk paste is ready.
6.
Pour 1/3 of the meringue into the egg yolk paste, and stir evenly from bottom to top from the bottom of the bowl.
7.
Pour all the batter from step 5 into the remaining meringue, and stir evenly from bottom to top from the bottom of the bowl.
8.
Pour the well-mixed cake batter into a baking tray lined with greased paper, and send it to the preheated oven. Heat up and down at 140 degrees, the middle layer, for 10 minutes. Even with the same brand and the same model, there will be a temperature difference. The time is only a reference, and the time can fluctuate up to 10 minutes. (You can insert a toothpick in. If there is no batter on the toothpick, it means it is ready)
9.
Shake the baked cake twice, tear off the oily paper on the four sides, and let it cool until the surface no longer feels hot, then demould.
10.
Next, prepare the chocolate mousse. Insulate the water to melt the dark chocolate, pay attention to the temperature of the chocolate not to be too high, it is advisable to control it within 35 degrees.
11.
Gelatine tablets are soaked in cold water to soften, and then add heat insulation water to the yogurt to completely melt. Add the melted dark chocolate to the gelatin yogurt liquid and stir well.
12.
Add fluff marshmallows to whipped cream, and spread over ice water to a slightly grained 5-6 distribution state.
13.
Mix the chocolate gelatin liquid and the whipped cream.
14.
Cut the cake slices with a round mold, and put the cake slices in the tart cup.
15.
Pour the mousse liquid into half of the cup, put another slice of cake, and then pour the mousse liquid.
16.
Finally, make the top decoration part. Add coffee powder and fluff marshmallows to the whipped cream, and send them to the 8 or 9 dispensed state that can be decorated.
17.
Put the whipped cream into a piping bag, squeeze out the pattern, and insert Oreo biscuits.
