Name: Rose Chocolate Mousse
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 32g granulated sugar; 33g Almond powder; 50g egg; 60g Sugar; 60g Light cream; 5g Gelatine Tablets; 60g yolk; 100g Whipped cream; 2 pcs star anise; 10g White sugar; 10g maltose; 25g Glucose syrup

Rose Chocolate Mousse

1. To make chocolate dakwaz: put almond flour in the middle of the oven and bake at 150 degrees for 2 minutes

2. Add sugar to the egg whites and beat until the egg beater is lifted and the egg whites stand upright

3. Chocolate melts in water

4. Stir the melted chocolate with egg whites by cutting and mixing

5. Add lightly toasted almond flour and mix well

6. Put greased paper in the baking pan, pour the chocolate custard into the baking pan, and use a spatula to smooth the surface

7. Heat the oven to 180 degrees, lower the heat to 160 degrees, and bake for 10 minutes. (The surface of the baked dakwaz is very crispy, and it will not shrink at all. Just spread the batter into whatever shape is needed)

8. To make fruit cream filling: put strawberry, pineapple, and apricot jam in a pot and boil

9. Add white sugar to beat the eggs, add to the mixed jam and stir evenly

10. Continue to heat the jam until thick and bubbling

11. After turning off the heat, add the soaked gelatin flakes and whipped cream, and mix well

12. Pour the finished fruit cream filling into the mold and put it in the refrigerator to form

13. To make chocolate mousse: Pour raspberry puree into a pot, add two star anises and boil, turn off the heat and let stand for 20 minutes

14. Take out the star anise and boil it again

15. Mix the egg yolk and sugar well and pour it into the raspberry puree

16. Stir while boiling, heat to 82 degrees

17. After the chocolate has melted in water, add the raspberry yolk paste and stir well

18. Add the soaked gelatin slices and mix well

19. Finally add the lightly beaten whipped cream

20. Stir into a chocolate mousse paste

21. Take the original mousse ring and wrap the bottom with tin foil. Cut a piece of chocolate dakwaz with a round hollow die one size smaller and place it on the lowest layer

22. Pour in the chocolate mousse paste

23. Add formed fruit cream filling

24. Pour in the chocolate mousse paste again, smooth the surface, put it in the refrigerator for more than 4 hours

25. Making chocolate flowers: Melt the chocolate by heating in water, add glucose syrup and stir evenly

26. Cool to moderate hardness

27. Grab into small peanut-sized particles and press them into petals with oil paper.

28. Assemble into a chocolate rose pattern

29. To make chocolate glaze: Pour milk, whipped cream, sugar, and maltose into a pot and heat to about 85 degrees

30. Pour in the chocolate and stir until melted

31. Take out the chocolate mousse, after demoulding, pour chocolate glaze and smooth the surface, decorate with chocolate flowers

Tips:
Pay attention to the order of making this mousse. Make chocolate blossoms when refrigerating the mousse, and make the glaze at the end. Make the glaze before taking out the mousse, and start glazing after cooling