Pumpkin chocolate mousse (with caramel glaze)

Overview

The fragrance of coconut milk, the richness of chocolate and the sweet pumpkin mousse create a rich and delicious taste! The khaki-colored caramel glaze also greatly enhances the appearance of the mousse, making it instantly high-end! The glaze in the recipe goes well with a variety of mousses!

Tags

• baking
• clear water
• cocoa powder
• coconut milk
• corn oil
• corn starch
• egg
• gelatin
• low gluten flour
• ripe pumpkin chunks
• ripe walnut kernels
• whipping cream
• dark chocolate
• fine sugar
• milk
• water

Ingredients

Steps

1. 1 Cocoa cake body: 2 egg whites and yolks are separated and placed in water-free and oil-free containers. Add 25 grams of milk, 25 grams of corn oil, and 5 grams of fine sugar to the egg yolk container and mix well

   

2. 2 Sift in 35 grams of cake flour and 10 grams of cocoa powder and stir evenly

   

3. 3 Add a few drops of lemon juice to the egg whites, add 30 grams of fine sugar in batches, beat with an electric egg beater until the egg whites form dry foam (lift the egg beater, if the egg whites show upright and small sharp corners, it means dry foam)

   

4. 4 Take 1/3 of the meringue and add it to the cocoa egg yolk paste, stir it up and down evenly, do not stir in circles to avoid defoaming of the egg white

   

5. 5 Pour the cocoa egg yolk paste into the remaining meringue, and stir evenly. Do not stir in circles to avoid defoaming of the egg whites

   

6. 6 Pour into a 6-inch mold, knock out any bubbles, place in the lower shelf of the preheated oven, and bake at 135 degrees for 40 minutes

   

7. 7 Turn the cake upside down after it is out of the oven, remove it from the mold after it cools, and divide it into 3 cake slices

   

8. 8 Then use a 3-inch square mousse circle to cut out 2 square pieces and set aside

   

9. 9 Caramel walnuts: Put 30 grams of fine sugar and 10 grams of water into a small pot, heat over medium heat, boil and cook until the color turns dark brown and turn off the heat

   

10. 10 Add 40 grams of walnut kernels and stir with a wooden spatula to coat the walnuts with syrup. Stir over low heat until caramel brown and then turn off the heat (fry the caramel until you can taste a little bitterness so that the aroma is overflowing)

    

11. 11 Pick out a few good-looking pieces from the cooled walnuts for decoration, and chop the rest

    

12. 12 Chocolate mousse filling: 32 grams of dark chocolate with a melting temperature of about 40 degrees

    

13. 13 Beat 100 grams of whipped cream until 6,7 points

    

14. 14 Soak 3 grams of gelatine in water until soft, squeeze out the water, melt in water and let cool. Pour into the cream that has been beaten to 6 and mix well. Then pour in the cooled to lukewarm chocolate and mix quickly evenly

    

15. 15 Place the square cake slices into a 4-inch square mold with a removable bottom

    

16. 16 Pour the chocolate mousse filling and put chopped caramel walnuts in the middle

    

17. 17 Cover with another piece of cake, press it inward slightly, and freeze in the refrigerator for 15 minutes until the surface is solidified

    

18. 18 Pumpkin mousse filling: Put 100 grams of cooked pumpkin chunks, 20 grams of coconut milk, and 20 grams of fine sugar into a food processor and beat into a fine pumpkin puree. Soak 6 grams of gelatine in water and melt, then pour into pumpkin puree and stir evenly

    

19. 19 Beat 80 grams of whipping cream until 7 centimeters and mix with pumpkin puree, stir evenly

    

20. 20 Take out the solidified chocolate mousse from the refrigerator, pour in the pumpkin mousse filling, and refrigerate for 5 or 6 hours until solidified

    

21. 21 Caramel glaze: Mix 100 grams of whipping cream and 100 grams of water, mix 8 grams of cornstarch and 16 grams of water and stir evenly, prepare 80 grams of fine sugar and 6 grams of gelatine

    

22. 22 Put 80 grams of fine sugar in a small pot, heat over low heat, stir gently with a wooden spatula until the sugar turns dark brown and has fine bubbles

    

23. 23 Remove from the heat, use a spoon to scoop in a spoonful of the mixture of light cream and water (about 30ml), use a wooden spatula to quickly stir evenly (a large amount of high-temperature steam will splash out at this time, be careful of burns!)

    

24. 24 At the same time, return to the heat and heat over low heat. After mixing evenly, pour in the remaining whipping cream and water mixture. Stir over medium heat until it boils. After boiling, add the cornstarch water (stir before adding to prevent starch precipitation) and stir quickly for 30 seconds. Turn off the heat. Cool to about 35 degrees, add 6 grams of soaked gelatin and stir evenly (if you want the glaze to be smoother, you can sieve it)

    

25. 25 Cool the noodles to around 25 degrees Celsius, and the consistency will be like yogurt. Once the noodles can be evenly covered with a wooden spatula, the noodles are ready to be poured

    

26. 26 Take the mousse out of the refrigerator, unmold it and place it on the grill. Place a larger baking pan under the grill to facilitate recycling of the glaze

    

27. 27 Pour the glaze all over the cake, let it sit for a while, then transfer the cake to the refrigerator to chill

    

28. 28 The glaze cake can be simply decorated. Dip the walnut kernels into the sides of the mousse, place large caramel walnuts on top, sprinkle white chocolate sauce on the surface, and garnish with a few sugar beads

    

29. 29 Enjoy the finished product!