Send Your Own Birthday Cake-chocolate Brush Embroidery Mousse
1.
Cut two slices of cocoa chiffon cake into a small circle and set aside.
2.
Start making chocolate mousse:
400 ml whipping cream.
3.
80 grams of sugar.
4.
Beat the whipped cream with sugar until the lines are visible. Distribute it around seven to eight and put it in the refrigerator.
5.
70% dark chocolate 150 grams.
6.
After the dark chocolate insulation water has melted, put it aside for later use. Note that the water temperature should not be too high.
7.
Soak the gillette tablets in ice water in advance.
8.
Soaked gelatin tablets.
9.
The soaked gelatin tablets are squeezed out of water, put in the milk and melted in insulated water, stirring constantly until it is completely melted. At this time, you can sit in the hot water and start a small fire.
10.
Completely melted gelatin milk liquid.
11.
Add three egg yolks in portions, stirring constantly. There was always a small fire at this time.
12.
The gelatin milk and egg yolk liquid after being thoroughly stirred.
13.
Add the melted gelatin milk yolk to the melted dark chocolate.
14.
Stir constantly, let them mix well, set aside, wait until cool, add a teaspoon of rum, and stir well.
15.
Add the well-stirred dark chocolate liquid to the whipped cream.
16.
Stir well to form the final chocolate mousse paste.
17.
Put a slice of cocoa chiffon cake cut into a small circle in an 8-inch movable bottom mold, and pour half of the chocolate mousse batter.
18.
Put another slice of cocoa chiffon cake cut into smaller circles.
19.
Pour in the remaining chocolate mousse paste and put it in the refrigerator for more than four hours. I refrigerated all night.
20.
Demoulding. After applying a hot towel, find a bottle smaller than the mold and place it on top of the bottle. The mold can be demolded perfectly by gently retracting it.
21.
Finally, make the cream for embroidery.
Generally, everyone is used to using Italian cream, but it is troublesome to beat egg whites and boil sugar water. I finally used Haoma’s cheese cream, which is said to be delicious and convenient, then I will try it.
50 grams of butter + 15 grams of powdered sugar.
22.
Beat with an electric whisk until it is fluffy and white.
23.
Add 70 grams of cream cheese softened at room temperature.
24.
Continue to beat smoothly until feathery, and finally add a few drops of lemon juice and beat evenly.
25.
Put the finished cheese cream into a piping bag and put on a piping mouth. I used Wilton No. 3 flower mouth. I started to paint and embroider on the chocolate mousse. I drew it freehand, and I didn’t draw a draft beforehand. I didn’t think of drawing it as I wanted, but the resulting shape was not very satisfactory to me. It seems that I should draw a draft first. And it's been a long time since I decorate the flowers, it's hard to control it, the painting is crooked, and I don't bother to change the flower mouth, and paint the flower mouth to the end.
In this step, I didn’t take pictures. I couldn’t take pictures. First, I used the piping mouth to draw the outline, and then used a small brush to embroider. I didn’t have time to take pictures. Let's take a look at the finished picture
