Berry Chocolate Mousse
Overview
The mousse I made today has a dual taste, with the sweet and sour taste of berries and the slightly bitter taste of chocolate. It doesn’t taste greasy at all, and I think the sweetness is just right. The final look was designed by my daughter and I think it’s quite beautiful.
Tags
Ingredients
Steps
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First make the cake base: mix water and salad oil, sprinkle in a little low-gluten flour and mix well. Set aside.
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Mix eggs and granulated sugar, add vanilla extract, and beat with an electric mixer at medium-high speed until the egg batter lines do not disappear immediately.
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Sift in the low-gluten flour and stir until there is no dry flour left.
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Pour the oil-water mixture in step 1 into the cake batter in two batches and mix evenly.
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Line a cake mold with oiled paper, pour the cake batter into it, and shake it a few times to release any air bubbles in the batter.
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Preheat the oven to 180 degrees, upper and lower heat, middle layer, and bake for about 15 minutes. After taking it out, tear off the oil paper while it is still hot, cool it and set aside.
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Next, make the mousse filling: soak the gelatine slices in ice water until soft.
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Boil blueberries, strawberries and raspberry jam with sugar until about 60 degrees. (It feels hot to the touch)
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Use a spoon or other tool to crush blueberries and strawberries.
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When the cooked berries have cooled down to the point where they are no longer hot to the touch, add the soaked gelatine sheets and mix well.
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Beat 400 grams of whipping cream with ice water until there are obvious lines. When you pick up the egg beater, small sharp corners will appear.
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Take 200 grams of whipped cream, add it to the berries, and stir evenly. (The cream is whipped, and the berries are no longer warm).
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Put the chocolate in a small bowl, heat over water to melt, add to the remaining whipped cream, and stir evenly with a spatula. (When adding chocolate, you need to take the cream basin out of the ice water. I didn't take it out, so the chocolate and cream were not mixed very evenly).
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Put the two mousse fillings into piping bags.
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First squeeze some berry filling into the mold.
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Squeeze in some more chocolate filling, and finally some berry filling to cover the chocolate filling.
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Use a tool about the same size as the mold to carve out the cooled cake base and cover it with the mousse filling.
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Place in the refrigerator to chill for about 2 hours. When eating, put the mold into warm water of about 50-60 degrees, soak it for about 10 seconds, and remove it carefully.
