Name: Fluff Marshmallow Chocolate Mirror Mousse Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 90g (frozen) Homemade strawberry jam; 60g (65%) Pure chocolate; 60g milk; 1 yolk; 5g Gelatine Tablets; 210g Animal whipped cream; 30g White sugar; 30g Hershey Cocoa Powder; 85g fluff caramel marshmallow; 45g Animal cream

Fluff Marshmallow Chocolate Mirror Mousse Cake

1. Prepare materials

2. First bake a 6-inch chiffon cake. I use red yeast rice powder and nuts to increase the fragrance. The recipe for this cake is written in the front. Sponge cake can also be used. There are too many steps so omitted (as shown below):

3. First, pour homemade strawberry jam onto a plate and freeze for at least 2 hours.

4. Taking advantage of this time, we start to make mousse gelatin slices (10 grams) with scissors, cut them up in clean water, soak them in the refrigerator and keep them in the refrigerator for later use. To protect from heat melting.

5. Take an egg yolk and beat it up for later use.

6. Add milk + white sugar and chocolate to the pot and stir gently over water to melt the chocolate and then remove from the heat, slowly pour into the beaten egg yolks and stir evenly, then continue to heat over water and stir evenly, wait until the temperature is lower and pour into the refrigerated gelatin flakes Stir evenly and cool for later use.

7. Then whipped the cream to 6 to distribute, and then mix the above chocolate liquid.

8. Mixed state.

9. Spread a piece of cake on the bottom and then top with frozen strawberry jam.

10. Pour it into the mold, shake it gently, and put it in the refrigerator for at least 4 hours.

11. After refrigerating for 4 hours, take it out. Use a hair dryer to slowly heat a little around the sides, carefully demoulding.

12. After demoulding, put it back in the refrigerator and keep it cool.

13. Make the glaze (wait until the mousse is unmolded) and cut the chilled gelatin slices in advance.

14. Pour 20 grams of water into the milk pan over water, heat 45 grams of butter on a low heat to about 40 degrees, add 85 grams of FLUFF marshmallow syrup and stir until it melts. (It's enough to melt FLUFF. Don't overheat it, it will be very dry)

15. Then pour in the cocoa powder (the cocoa powder needs to be sifted) and stir smoothly.

16. Then add 5 grams of gelatin slices (soak the gelatin slices 5 minutes in advance and refrigerate) and stir well, and the glaze is complete. (The temperature drops to about 36 degrees...)

17. Take out the refrigerated and demoulded mousse cake, and pour the chocolate liquid directly on it. The glaze cake should be placed in the refrigerator for more than 1 hour, and the glaze on the surface will solidify.

18. Chopped cranberries and appropriate amount of coconut paste, rim decoration, surface decoration.

19. It is best to roast the knife with a musket when cutting, so that it won't cut so ugly!

20. It will taste better if refrigerated.

Tips:
Tips In order to highlight the characteristics of the glaze chocolate mousse, the surface decoration should be simple. The frozen jam can be replaced with the same amount of jam you like. The cocoa powder in the glaze must be sieved before use.
Because there are too many steps, the cake part is omitted.
I have posted this nut cake before, so let’s try it if you like it!

Author: Zi Ping