Six-inch Chocolate Mousse (uncut Version)
1.
A six-inch chocolate chiffon cake.
2.
Divide evenly into three pieces and use only two of them. I chose the two near the bottom and the middle of the mold (the one with the crack on the top is not used). I don't want to cut the sides of the cake, so I can eat less cream and chocolate, don't laugh at me and steal the bellsππ.
3.
Soak 5 grams of gelatin tablets in cold water. After soaking, pour out the excess water. (One piece of gelatin is 2.5 grams, and 5g is two pieces of gelatin.)
4.
Gelatine tablets melt in water and soak in hot water to keep it warm and not solidify.
5.
An egg yolk is beaten vigorously with an egg, and the yolk turns from golden to light yellow.
6.
Add 105 grams of milk and 55 grams of Dove chocolate to a boil. Use a spatula to stir until the chocolate is completely dissolved.
7.
While holding the electric whisk in your right hand while stirring continuously, pour the melted chocolate milk liquid into the egg yolk little by little with your left hand. Don't stop stirring until the liquid temperature drops to hand temperature. Note: Do not pour all the liquid into the egg yolk at once, as this will blanch the egg yolk into pieces.
8.
Then pour the warm gelatin liquid into the same warm chocolate liquid basin and stir well.
9.
Take 2 grams of instant coffee, add 5 grams of water to dissolve, and add 2 grams of rum to make a cake spread (if there is no ingredient, this step can be omitted).
10.
90 grams of animal whipped cream, add 8 grams of white sugar and beat to 6 or 7 to distribute. It can flow and have slight lines. When it's hot, keep it away with ice water.
11.
Stir the cream and chocolate liquid evenly with a spatula. Do not use a whisk. The whisk will make the mousse liquid bubble and become thinner. I was lazy and used it πππ The consequences are very serious, the cake slice almost floated.
12.
Take the middle piece of cake and place it on the bottom of the six-inch round mold. Use a wool brush dipped in coffee liquid to brush evenly.
13.
Pour in a small amount of mousse.
14.
Then put in a slightly smaller piece of cake, centered and not in the middle of the round mold, keeping the same gap with the periphery of the mold. Then brush with coffee liquid. Pour in the remaining mousse and shake it on the chopping board a few times. See the bubbles, it's the result of two blows with an electric egg beaterππ
15.
Put it in the refrigerator for more than 4 hours. It must be leveled! The result of not being flat is what I am π°π°π°.
16.
The chocolate mousse cake exuding the enticing taste of rich chocolate is ready. When cutting the moss cake, bake the knife on the fire for a while, and it will be warm, so that the edges will not be battered when cutting.
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