Two-color chocolate mousse

Overview

It was just decorated this morning. It’s the children’s favorite. Check it out if you like:

Tags

• baking
• cocoa powder
• corn oil
• decoration
• egg
• gelatin
• low gluten flour
• whipping cream
• white chocolate
• dark chocolate
• fine sugar
• milk

Ingredients

Steps

1. 1 Prepare all ingredients

   

2. 2 To make chiffon cake, first separate the eggs (in an oil-free and water-free container)

   

3. 3 Egg whites, add 40 grams of sugar in batches and beat until dry peaks form

   

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

   

5. 5 Add 30 grams of oil and mix well

   

6. 6 Add 30 grams of milk and mix well

   

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

   

8. 8 Mixed egg yolk cocoa paste

   

9. 9 Take 1/3 of the egg whites and mix well into the egg yolk batter

   

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

    

11. 11 Pour into 6-inch mold

    

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

    

13. 13 Take it out of the oven, turn it upside down, and then unmold it after it has cooled completely

    

14. 14 Divide into three pieces (I used 2 pieces for this mousse)

    

15. 15 Beat 120 grams of whipping cream with sugar until 6 or 7 minutes thick and set aside;

    

16. 16 Melt white chocolate in hot water

    

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

    

18. 18 Place the cocoa cake on the bottom, pour in the white chocolate mousse liquid, and refrigerate for two hours

    

19. 19 Beat 120 grams of whipped cream with sugar until 6 or 7 minutes thick and set aside

    

20. 20 Melt dark chocolate in hot water;

    

21. 21 Add 45 grams of whipping cream, 30 grams of milk and 1 piece of soaked gelatin in hot water, melt and stir evenly;

    

22. 22 Pour the chocolate liquid into the whipped cream and mix evenly; (The black mousse chocolate liquid is ready)

    

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

    

24. 24 Put the black chocolate in a decorating bag and heat it over water to become a liquid

    

25. 25 Make decorations as you like

    

26. 26 Decoration

    

27. 27 Finished product