Two-tone Chocolate Mousse

Two-tone Chocolate Mousse

1. Prepare all ingredients

2. To make chiffon cakes, divide the eggs first (oil-free and water-free container)

3. Egg white, add 40 grams of sugar in portions and beat until it is dry and foamy for use

4. Egg yolk, add 20 grams of sugar and stir well

5. Add 30 grams of oil and stir well

6. Add 30 grams of milk and stir well

7. Sift in flour (50 grams) and 15 grams of cocoa powder (mix the two, add in three times)

8. Cocoa paste with mixed egg yolks

9. Take 1/3 of the egg white and stir evenly in the egg yolk paste

10. Then pour all into the egg whites, mix and stir evenly;

11. Pour into 6 inch mold

12. Bake at 140 degrees for 20 minutes, then adjust the temperature to 150 degrees, and bake for another 30 minutes

13. Out of the oven, inverted, and can be demoulded after it is completely cold

14. Three slices (2 slices are used for this mousse)

15. 120g whipped cream, beaten with sugar to six or seven, distribute for later use;

16. White chocolate insulation water melts

17. Add 45 grams of whipped cream, 30 grams of milk and 1 piece of soaked gelatin to melt in insulated water; then mix with 120 grams of whipped cream and set aside (the white mousse is ready)

18. Cocoa cake bottom, pour white chocolate mousse liquid, refrigerate for two hours

19. 120g whipped cream and sugar, beat to six or seven and distribute for later use

20. Melting of dark chocolate insulation;

21. Add 45 grams of whipped cream, 30 grams of milk and 1 piece of soaked gelatin to melt in insulated water and stir well;

22. Pour the chocolate liquid into the whipped cream and mix well; (the black mousse liquid is made)

23. Then add a slice of cocoa cake, pour in the black chocolate mousse, and put it in the refrigerator for at least 4 hours

24. Black chocolate in a framing bag, heated in water to form a liquid

25. Feel free to make decorations

26. decoration

27. Finished product

Tips:

Black mousse ingredients: 80 grams of black chocolate, 45 grams of whipped cream, 30 grams of milk and 1 piece of soaked gelatin, and another 120 grams of whipped cream (you can add some sugar, I didn’t add it)
White mousse liquid ingredients: 80 grams of white chocolate, 45 grams of whipped cream, 30 grams of milk and 1 piece of soaked gelatin, and another 120 grams of whipped cream (you can add some sugar, I didn’t add it)