#柏翠大赛#mirror Chocolate Mousse
1.
Separate the white and egg yolks and put them in a water-free and oil-free container. Melt 2 tablespoons of pure coffee with boiling water, take 65 grams of coffee water, let cool, pour it into a bowl with egg yolks, add corn oil and stir evenly
2.
Sift in the low powder and mix the cocoa powder evenly
3.
Add a few drops of lemon juice to the egg whites, add 40 grams of fine sugar in portions, and use an electric whisk until the egg whites are wet and foamy (lift the eggbeater, the egg whites appear as small hooks and become wet foam)
4.
Take one-third of the meringue and add it to the cocoa egg yolk paste and mix it up and down (do not stir in a circular motion to avoid defoaming the egg whites)
5.
Pour the cocoa egg yolk paste into the remaining egg white bowl and stir evenly (do not stir in a circular motion to avoid egg white defoaming)
6.
Pour the mixed cake batter into a 28x28 baking pan, shake it gently to shake out bubbles, put it into the middle layer of the preheated oven, and bake at 170 degrees for 20 minutes.
7.
Use a 60mm diameter mousse ring to press out 4 discs for use (take 3 for use, ignore the other one)
8.
Make chocolate mousse filling: 35 grams of chocolate are melted in water, 3 grams of gelatin is soaked in water to soften, add to the chocolate and use the remaining temperature to melt, stir evenly
9.
120g whipped cream, beat to six to distribute
10.
Add in the chocolate and stir well
11.
Use a spoon to scoop the mousse filling into the hemispherical mold, half of which is just fine, use a spoon to lightly press the mousse filling, so that the mousse filling covers all around the mold
12.
Put coffee cocoa cake slices
13.
Add the remaining mousse filling, cover the cake slices, and freeze for 40 minutes in the refrigerator until set
14.
Making the glaze: 100g milk, 30g sugar, 10g cocoa powder in a small pot, stir until the cocoa powder melts, medium and low heat, stir while cooking (it is better to stir with a spatula to avoid more bubbles ), and then boil a little after boiling, remove from heat.
15.
When the temperature slowly drops to the point where it is not hot, add 3 grams of soaked gelatin and use the remaining temperature to melt
16.
While it is hot, filter the glaze to make the glaze smoother, and let it dry to the temperature required for the glaze
17.
Take out the mousse from the refrigerator and place it on the grid rack. Place a large baking pan under the grid rack for easy recycling of glaze.
18.
Pour the glaze in one go, let it rest for a while, transfer the cake to the refrigerator and refrigerate until the surface is solidified
19.
Simply decorate, squeeze melted white chocolate at will, and dip some walnuts around it.
20.
Appreciation of the finished product!
Tips:
Tips for glazing:
If it is left too cold, it is likely to cause the glaze to be too thick, so that it will not be easy to spread when it is topped, and the glaze is likely to be too thick and uneven.
If the surface of the dessert is not smooth, you can first use ganache or cream as the base, apply it on the uneven surface of the cake, etc., to make a smooth surface, and then pour the sauce. If the sauce is poured directly, the surface may be uneven and the sauce may be absorbed by the dessert itself.
The glaze action should be fast:
Pour the chocolate mirror glaze on the ice-cold dessert, no matter which type of glaze, the sauce will gradually solidify. If the action is slow, there will be smear marks on the surface of the dessert, or the spread of the sauce will be poor and spots will appear.
The recycled glaze can be refrigerated or frozen. Next time, use direct heat insulation water heating or microwave oven
For chocolate, dark chocolate with 65% cocoa butter is recommended
