Two-tone Chocolate Sweetheart Mousse

Name: Two-tone Chocolate Sweetheart Mousse
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 20g water; 2 pcs yolk; 160g Light cream; 4g Gelatin powder; 180g milk; 50g Caster sugar; Some Cake body; 65g dark chocolate; 30g olive oil; 5g cocoa powder; 2 pcs egg; 35g Low-gluten flour

by Q pig baby

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

4

This three-piece mold is very suitable for making mousse cakes. First, there is an intimate support to prevent the mousse from leaking. The second has a top cover to avoid the trouble of sealing plastic wrap. Third, the main body is high enough, and the mousse made can be as noble as the ordinary decorated cake. In the past, the mousse mold was just a stainless steel apron, which had to be back-covered, and the height of the cake was limited, so sometimes I used a live-bottom cake mold to make the mousse directly to make the cake taller. However, ordinary movable bottom molds are not right-angle molds. They are generally wide at the top and narrow at the bottom. When the finished product is wrapped with mousse paper, there will be gaps, which is very unsightly. If possible, I hope this three-piece product will reproduce a round three-piece suit, so that the noble round mousse is no longer a myth!
Angus sauce chocolate mousse, the main ingredients are Angus sauce, chocolate, whipped cream and gelatin. The egg yolk and milk in the Angus sauce make the cocoa mild flavor. The presence of chocolate can make the whole rich and sweet. When chocolate meets Angus sauce, the mousse is refreshing and melts in the mouth. Since the overall formula has a lot of water, gelatin is needed when setting. This dessert, with refreshing fruits, makes people feel like they are beginning to love!

Cake body: 35 grams of low-gluten flour, 5 grams of cocoa powder, 40 grams of caster sugar, 2 eggs, 30 grams of water, 30 grams of olive oil. Dark chocolate mousse: 65 grams of Dove dark chocolate, 90 grams of milk, 25 grams of caster sugar G, 1 egg yolk, 2 g gelatin powder, 10 g water, 80 g whipped cream Rosé chocolate mousse: 65 g pink cocoa butter chocolate, 90 g milk, 25 g caster sugar, 1 egg yolk, 2 gelatin powder Grams, 10 grams of water, 80 grams of light cream

Two-tone Chocolate Sweetheart Mousse

1. Take a piece of cake, cut off the edge of about 1 cm, and set aside.

Two-tone Chocolate Sweetheart Mousse recipe

2. The main body of the mold is first wrapped with plastic wrap at the bottom, and then placed on the bottom support. Put the cut heart-shaped cake body into the mold.

3. To make the chocolate mousse: chop 65 grams of dark chocolate as much as possible.

4. Whip the whipped cream until it is creamy and slightly drooping, and refrigerate for later use.

5. To make Angus sauce: 1 egg yolk, 13 grams of caster sugar, stir until the sugar melts.

6. Boil 90 grams of milk and 12 grams of caster sugar in a milk pot.

7. Pour half of the milk in the milk pan into the egg yolks, mix evenly with a whisk, then pour it back into the milk pan, turn to a low heat, and stir continuously with a wooden spatula until it is thick like a French soup After the consistency, you can turn off the heat.

8. After turning off the heat, put in gelatin powder that has been soaked in 10 grams of water, and melt it with the remaining temperature.

9. Pour the Angus sauce into the dark chocolate chopped 3 times, stirring thoroughly each time you add it. After all the Angus sauce is poured in, the mixture should be stirred until it is smooth.

10. Place the egg beater in ice water, let the chocolate cool and solidify until it has a thick consistency, then add the whipped cream that was previously whipped, and mix well, and the chocolate mousse is complete.

11. Pour the mixed dark chocolate mousse into the mold, cover the top cover, put it in the refrigerator for more than 1 hour to let it solidify, and then continue to make the second layer of mousse.

12. The second layer of chocolate uses a pink cocoa butter substitute, which is grated with the help of a chocolate grinder.

13. The method of the rosy chocolate mousse is the same as that of the dark chocolate mousse.

14. The surface layer of the refrigerated dark chocolate mousse has solidified and can be poured into the second layer of mousse liquid.

15. Gently shake the bubbles, then close the top cover and refrigerate for about 4 hours.

Tips:
1. Cake ingredients: 35 grams of low-gluten flour, 5 grams of cocoa powder, 40 grams of caster sugar, 2 eggs, 30 grams of water, and 30 grams of olive oil. Follow the method of making chiffon cake. Fire up and down at 160 degrees, middle level, 25 minutes.
2. When making Angus sauce, pay attention to the heat. If it is not heated enough, it will have an eggy smell, and it will be easy to separate after mixing with chocolate. However, if it is overheated, the egg will solidify and agglomerate. Please stir it in time when boiling.
3. When adding Angus sauce to the chocolate, pay attention to adding it in batches. Adding in one breath is easy to cause separation, so that the ingredients cannot be completely emulsified, which will cause the mousse to leak out.
4. When the mousse liquid is poured into the mold, it can be raised to a certain height, so that the bubbles in the mousse liquid can be broken during the pouring, so as to avoid the vibration.