Depp Oven Recipe—Chocolate Mousse

Overview

Delicious, best eaten in summer. The flavors are rich and layered. Chocolate cake base ingredients: 2 eggs, 40g cake flour, 7g cocoa powder, 30g vegetable oil, 30g milk, 25g fine sugar, a little white vinegar. White chocolate mousse paste ingredients: 40g milk, 240g light cream, 1 egg yolk, 10g fine sugar, 170g white chocolate chunks, 2 isinglass sheets, a little vanilla extract. Ingredients for dark chocolate mousse paste: 3 egg yolks, 54g water, 54g sugar, 2 pieces of isinglass, 170g of dark chocolate chunks, 250g of light cream. Ingredients for the glaze: 1 piece of isinglass, 70g of light cream, 70g of dark chocolate,

Tags

• baking
• children
• afternoon tea
• mousse
• birthday
• fish gelatin
• dark chocolate

Ingredients

Steps

1. 1 Separate the egg whites and egg whites first and set aside;

   

2. 2 Pour the vegetable oil and milk together and stir evenly;

   

3. 3 Add egg yolk and mix evenly. Finally, sift in flour and cocoa powder and stir until there is no dry powder;

   

4. 4 Mix the egg whites and a few drops of white vinegar until evenly mixed

   

5. 5 Add the white sugar in three batches and beat until stiff peaks form; mix evenly with the egg yolks and pour into the mold;

   

6. 6 Bake at 180 degrees for 13 minutes, take it out and let it cool, remove the skin; spread it in the mold again;

   

7. 7 Heat 40g of whipping cream, milk, egg yolks and fine sugar over water and mix evenly;

   

8. 8 Put the white chocolate into a basin, pour in the milk paste, and heat over water until the chocolate melts;

   

9. 9 Soak the isinglass slices in cold water until soft, then heat them over water until they become liquid. Pour into the white chocolate paste, mix and add vanilla extract, stir evenly

   

10. 10 Whip the light cream, mix it with the chocolate milk paste evenly, pour it into the mold, smooth it out, and refrigerate for 20 minutes;

    

11. 11 To make the dark chocolate mousse, heat the egg yolks, water, and sugar and mix evenly,

    

12. 12 Pour the cooked egg batter into the dark chocolate chunks and heat over water until the chocolate melts;

    

13. 13 Soak the isinglass slices in cold water until soft, then heat them over water until they become liquid. Pour into the chocolate paste and stir evenly;

    

14. 14 Whip the light cream and mix evenly with the dark chocolate batter

    

15. 15 Pour onto the solidified white chocolate batter and continue to refrigerate for 20 minutes

    

16. 16 Make the glaze part during the refrigeration period: Soak the fish gelatin slices in cold water until soft and set aside;

    

17. 17 Heat the milk and chocolate over water until the chocolate melts and stir evenly. Heat the isinglass sheet over water until it becomes liquid and then add it,

    

18. 18 After the mousse batter has solidified, pour it on the surface and shake the mold to make it even;

    

19. 19 Put the prepared mousse into the refrigerator and refrigerate it for 10 minutes

    

20. 20 Delicious ~ rich in layers.