#柏翠大赛# Pumpkin Chocolate Mousse (with Caramel Glaze)
1.
Cocoa cake body: 2 egg whites and egg yolks are separated and placed in a water-free and oil-free container. Add 25 grams of milk, 25 grams of corn oil, and 5 grams of granulated sugar to the egg yolk container and mix well
2.
Sift in 35 grams of low powder and 10 grams of cocoa powder and mix well
3.
Add a few drops of lemon juice to the egg whites, add 30 grams of fine sugar in batches, and beat with an electric whisk until the egg whites are dry and foamy (lift the egg whisk, the egg whites appear upright with small sharp corners for dry foaming)
4.
Take one-third of the meringue and add it to the cocoa egg yolk paste, and mix up and down evenly. Do not stir in a circular motion to avoid defoaming the protein
5.
Pour the cocoa egg yolk paste into the remaining meringue and mix up and down evenly. Do not stir in a circular motion to avoid defoaming the egg whites
6.
Pour into a 6-inch mold, shake out the bubbles, put it into the lower layer of the preheated oven, and bake at 135 degrees for 40 minutes.
7.
The cake is out of the oven, and after cooling, it is demoulded and divided into 3 cake slices
8.
Use a 3 inch square mousse ring to cut out 2 squares for use
9.
Caramelized walnuts: Put 30 grams of caster sugar and 10 grams of water in a small pot, heat over medium heat, boil until the color turns dark brown and turn off the heat
10.
Add 40 grams of walnut kernels, stir with a wooden spatula, let the syrup wrap on the walnuts, turn on a low heat and stir until caramel-brown, and then turn off the heat (the caramel can be fried until it tastes a little bitter to be scented)
11.
Pick out a few nice pieces of walnuts for decoration, and chop the rest
12.
Chocolate mousse filling: 32 grams of dark chocolate melts in water at a temperature of about 40 degrees
13.
100g whipping cream beat to 6, 7 distributed
14.
Soak 3 grams of gelatine in water to soften, squeeze out the water, melt in water and let cool, pour it into the cream distributed up to 6 and stir well, then pour in the cold to lukewarm chocolate, and stir evenly.
15.
Put the square cake slices into a 4-inch square mold with live bottom
16.
Pour the chocolate mousse filling and chopped caramel walnuts in the center
17.
Cover with another slice of cake, press inward slightly, and freeze for 15 minutes in the refrigerator until the surface is solidified
18.
Pumpkin mousse filling: 100 grams of cooked pumpkin cubes, 20 grams of coconut milk, and 20 grams of fine sugar in a food processor to make a delicate pumpkin puree. 6 grams of gelatine soaked in soft water and melted, pour it into the pumpkin puree and stir evenly
19.
80 grams of whipped cream, beat to 7 to distribute and mix with pumpkin puree, stir well
20.
Take out the solidified chocolate mousse from the refrigerator, pour the pumpkin mousse filling, and refrigerate it for 5 or 6 hours until solidified
21.
Caramel glaze: mix 100 grams of whipped cream and 100 grams of water, 8 grams of cornstarch and 16 grams of water, mix and stir well, prepare 80 grams of caster sugar and 6 grams of gelatin
22.
Put 80 grams of caster sugar in a small pot, heat it on low heat, and stir gently with a wooden spatula until the sugar body is dark brown and small bubbles appear
23.
Remove from the fire, use a spoon to scoop a spoonful of whipped cream and water mixture (about 30ml), use a wooden spatula to quickly dip the bottom and stir evenly (at this time a large amount of high-temperature steam will splash out, be careful of burns!)
24.
At the same time, return to the heat and heat on a low heat. After mixing evenly, pour the remaining whipped cream and water mixture. Turn on medium heat and stir until boiling. After boiling, add corn starch water (stir before adding to prevent starch precipitation) and stir quickly for 30 seconds. Turn off the heat . Cool to about 35 degrees, add 6 grams of soaked gelatine and stir evenly (hope that the glaze is smoother and can be sieved)
25.
The glaze is cooled to about 25 degrees, the consistency is like yogurt, and it can evenly cover the wooden spatula to glaze the noodles.
26.
Take out the mousse from the refrigerator and place it on the grill after unmolding. Place a larger baking pan under the grill for easy recycling of glaze
27.
Pour the glaze in one go, let it rest for a while, transfer the cake to the refrigerator and chill until it is set
28.
The glaze cake is simply decorated. Dip the walnuts on both sides of the mousse, put large caramelized walnuts on top, squeeze white chocolate sauce on the surface, and decorate with a few sugar beads.
29.
Appreciate the finished product!
Tips:
The recipe uses a 4-inch mold, the chocolate mousse filling is just right, the pumpkin mousse filling is left, the amount of caramel glaze can be topped with 6-inch mousse, if you make a 6-inch mousse, just add some chocolate mousse Stuffing will do
The mousse can be demolded by blowing with a hair dryer along the circumference of the mold. After demolding, it will be poured on the front and placed in the refrigerator for about 20 minutes, which is convenient for glazing and transfer.
The chocolate should be dark chocolate with 66% cocoa content. The recovered glaze can be reused. It can be stored in the refrigerator and heated before use.
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