Mirror chocolate mousse

Overview

A delicious chocolate mousse! The aroma of coffee and the richness and smoothness of chocolate enrich the taste of the entire mousse! At the same time, the addition of glaze also upgrades the rich taste of the cake! When making chocolate mousse, it is better to choose dark chocolate with a cocoa content of more than 60%. For those who like to eat chocolate but are afraid of getting fat, you can choose dark chocolate with high cocoa butter. Pair it with a cup of black tea or coffee after eating. Not only will you not get fat when you eat it, but you will also lose weight while eating it!

Tags

• baking
• cocoa powder
• corn oil
• egg
• gelatin
• low gluten flour
• pure coffee water
• ripe walnut kernels chopped
• sugar
• whipping cream
• white chocolate sauce
• dark chocolate
• fine sugar
• milk
• powdered sugar

Ingredients

Steps

1. 1 Separate the egg whites and egg yolks and put them in water-free and oil-free containers. Melt 2 tablespoons of pure coffee with boiling water. Take 65 grams of coffee water, let it cool, pour it into a bowl with egg yolks, add corn oil and stir well

   

2. 2 Sift in the flour and cocoa powder and stir evenly

   

3. 3 Add a few drops of lemon juice to the egg whites, add 40 grams of fine sugar in batches, and beat with an electric egg beater until the egg whites become wet foam (lift the egg beater, if the egg whites appear in the shape of small hooks, they are wet foam)

   

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

   

5. 5 Pour the cocoa egg yolk paste into the remaining egg white bowl and stir evenly (do not stir in circles to avoid defoaming of the egg whites)

   

6. 6 Pour the mixed cake batter into a 28x28 baking pan, shake gently to knock out air bubbles, put it into the middle shelf of the preheated oven, and bake at 170 degrees for 20 minutes

   

7. 7 Use a 60mm diameter mousse ring to press out 4 discs for later use (take 3 discs and ignore the other one)

   

8. 8 Make chocolate mousse filling: melt 35 grams of chocolate over water, soak 3 grams of gelatine in water until soft, add to the chocolate and use the remaining heat to melt, stir evenly

   

9. 9 Beat 120 grams of light cream until half distributed

   

10. 10 Add to the chocolate and mix well

    

11. 11 Use a spoon to scoop the mousse filling into the hemispherical mold, just half of it. Press the mousse filling lightly with a spoon so that the mousse filling covers all sides of the mold

    

12. 12 Add coffee cocoa cake slices

    

13. 13 Add the remaining mousse filling, cover the cake slices, and freeze in the refrigerator for 40 minutes until solidified

    

14. 14 Preparation of glaze noodles: put 100 grams of milk, 30 grams of sugar, and 10 grams of cocoa powder into a small pot, stir until the cocoa powder melts, stir over medium-low heat while cooking (it is best to stir with a spatula to avoid more bubbles), boil for a while and then remove from the heat.

    

15. 15 When the temperature slowly drops to the point where it is no longer hot, add 3 grams of soaked gelatine and use the remaining heat to melt it

    

16. 16 While hot, filter the glaze to make it smoother and let it dry to the required temperature

    

17. 17 Take the mousse out of the refrigerator and unmold it and place it on a wire rack. Place a large baking sheet under the wire rack to facilitate recycling of the glaze

    

18. 18 Pour the glaze all over, let it sit for a while, transfer the cake to the refrigerator and refrigerate until the surface solidifies

    

19. 19 Simply decorate, top with melted white chocolate and sprinkle some chopped walnuts around

    

20. 20 Appreciation of the finished product!