Toffee Mocha Mousse Cup

Name: Toffee Mocha Mousse Cup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 5g Gelatine Tablets; 55g milk; 5g Instant coffee powder; 5g cocoa powder; 150g Light cream; 70g Caster sugar; 20g water; a little Caramelized Almonds

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

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

2. Put the milk in the microwave to heat

3. Pour in instant coffee powder and stir until it melts

4. Pour cocoa powder

5. Make it into a uniform paste

6. Pour 60 grams of whipped cream into a bowl, put the insulated water on the stove, and heat it up on a small fire

7. Pour the confectioner's sugar and water into the pot and heat it on a low heat

8. The sugar liquid boils and gradually turns into a light brown color, away from the fire

9. When the sugar liquid is slightly stable, slowly add the heated whipped cream and stir evenly

10. Add mocha milk,

11. Stir well

12. Soak the gelatine slices in ice water until soft

13. Remove and squeeze out the water

14. Add Toffee Mocha Liquid

15. Stir until completely melted

16. Beat 150 grams of whipped cream into a thick, runny shape

17. Add it to the mocha liquid in two batches

18. Mix well

19. Put it in a cup, very full, put it in the refrigerator until it sets

20. Prepare decoration materials

21. Beat 15 grams of whipped cream until it can maintain the pattern

22. Sift in the cocoa powder

23. Mix well

24. Use sharp teeth to extrude the pattern on the surface of the solidified mousse

25. Garnish the surface with a little caramelized almonds, and that's it.

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.