Two-tone Chocolate Sweetheart Mousse
1.
Take a piece of cake, cut off the edge of about 1 cm, and set aside.
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.