Toffee Mocha Mousse Cup

Name: Toffee Mocha Mousse Cup
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 5g Gelatine Tablets; 5g Instant coffee powder; 55g milk; 70g Caster sugar; 5g cocoa powder; 20g water; 60g Light cream; a little Caramelized Almonds

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

5

How classic is Bitter Coffee Ice Cream? And it's not tiresome to eat? Seeing that the bitter coffee in the freezer quickly diminished to nothing, I couldn't help but be stunned.
Well, in order to cater to the bitter coffee and quickly change the goal, let's come to Mrs. Meng's toffee Mocha Mousse. However, it is a non-full version, and the materials are not complete. Just have a subject, and the collocation can be changed at will. Although accessories can be the finishing touch, it doesn't hurt to put it second.
When making it, I don’t bother to use an electric whisk, and use it directly. The advantage is-less washing the egg heads. Especially the light cream decorated at the end, the electric whisk is a bit difficult to operate, and it doesn't take much work to beat it by hand.

Ingredients

Toffee Mocha Mousse Cup

1. Mousse body: 5 grams of gelatin flakes, 55 grams of milk, 5 grams of instant coffee powder, 5 grams of cocoa powder, 60 grams of light cream, 70 grams of fine sugar, 20 grams of water, 150 grams of light cream

Surface decoration: 15 grams whipping cream, 1/2 teaspoon of cocoa powder, a little caramelized almonds

2. Heat the milk in a microwave oven, pour in coffee powder, stir to melt, add cocoa powder, make a uniform paste, and set aside.

3. Heat 60 grams of whipped cream in water and sit on the fire to keep it hot. Pour the confectioner's sugar and water into the pot and heat it until it boils and turns a light brown color. Remove from the heat. The liquid level calms slightly, slowly pour in the whipped cream, stir evenly, then add the mocha liquid and stir evenly.

4. Soak the gelatine slices in ice water until soft, remove, squeeze out the water, put it into the mocha caramel liquid, and stir until completely melted

5. The whipped cream sits in ice water, whipped into a thick, flowing shape, pour it into the mocha caramel liquid in two portions, mix well, pour it into a mold, and refrigerate it until solidified.

6. Whip 15 grams of whipped cream until it can maintain the pattern, sift in the cocoa powder, mix well, squeeze the flowers on the solidified mousse with a sharp tooth flower mouth, and sprinkle with caramelized almonds

Tips:
The amount of milk is small, so it is directly heated in a microwave oven.
The surface decoration can be changed as you like, and there is no caramelized almonds that can be replaced with other nuts.