1. Prepare the ingredients
2. Melt 135g of milk chocolate, 25g of dark chocolate, and 83g of whipped cream in water;
3. Add 8g butter and melt;
4. Pour into the mousse mold and put it in the refrigerator for later use.
5. Soak 7g gelatin powder with 35g water, and then melt with insulated water;
6. Take another basin to melt 75g of white chocolate in water;
7. Add 30g whipped cream and melt;
8. Add the gelatin solution and stir until melted.
9. Add 5ml of rum and 4-5 drops of vanilla extract, stir well and place at room temperature for later use.
10. Add it to the light cream gelatin solution at room temperature, and mix well;
11. Put it on the dark chocolate base that has been frozen before and put it in the refrigerator for 6-8 hours;
12. Take out the refrigerated mousse, heat the surface of the mousse ring with a torch, then take out the mousse ring;
13. Sprinkle cocoa powder on the surface for decoration.
Tips:1. About cutting: Facts have proved that it is more convenient to cut after freezing for a few hours. Don't be anxious. Wipe the knife clean every time you finish cutting.
2. The whipped cream can't be beaten too much, just 6-7 points with fluidity.
3. When mixing the mousse, put the chocolate gelatin solution at room temperature and then mix it with the whipped cream.
This cake is black and white, exquisite in shape, and the overall appearance is very good. The dark chocolate has a delicate taste, and the white chocolate has a rich milk flavor and moderate sweetness. Eating it in one bite is comfortable and refreshing, sweet but not greasy.
I’m Chef An, a funny Bian who loves food. I like the food sharing platform Gourmet Jie very much. If you are interested in gourmet food or baking, you can add me weixin: anxiaochu521. Please note "Gourmet Jie" in extra time~~
