8-inch chocolate mousse (text version)
Overview
I have always wanted to make mousse, but it seems too difficult, so I just give it up every time I think about it. I have been making all kinds of cakes and breads recently. I always want to try new varieties and make a breakthrough, so I mustered up the courage to do it. The result is not bad~ I consulted many recipes and finally chose the most commonly used ingredients. They are common in the family and easy to use. There are almost no failures~
Tags
Ingredients
Steps
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Prepare two clean bowls or basins without oil or water, separate the egg whites and yolks, and place them in two containers. First make the egg yolk paste: add 1g salt, 30g white sugar, 40g milk, 40g cooking oil (salad oil, peanut oil, corn oil can be used, I didn't notice the difference) into the egg yolk. Use a silicone spatula or a hand whisk to stir until no oil is visible. Sift 80g of flour and 10g of cocoa powder into the egg yolk paste, stir evenly, do not stir in circles. You can sift the egg yolk paste at the end. Whipping egg whites: Chiffon cake egg whites must be whipped until they become dry and foamy. Squeeze a few drops of lemon juice into the egg whites, turn on the electric egg beater to level 1, beat the egg whites into fish bubbles, add 20g of white sugar, continue to beat until small bubbles, add 20g of white sugar, beat until thick white foam, add the last 20g of white sugar, beat at low speed until dry foam, lift the egg beater and a small tip will stand upright without falling over. Add one-third of the egg whites to the egg yolk paste, mix well, then add one-third of the egg whites into the egg yolk paste, mix well, and finally add the remaining egg whites to the egg yolk paste, mix evenly. Pour the cake liquid into an 8-inch grinder from a height of about 20 cm, and shake it twice to release big bubbles. The oven does not need to be preheated, 150 degrees, 55 minutes. Take it out and shake it twice, place it upside down on the grill to cool and unmold. Cut it into three pieces crosswise, take two of them, and use scissors to cut off a circle from the outside and set aside.
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Preparation of mousse filling: Soak 15g gelatine sheets in cold water until soft. Break 90g of chocolate into pieces and put it into 80g of milk. Heat over water until the chocolate melts. Add the soaked gelatine chips and stir until the gelatine chips melt. Let cool and set aside. Take 500ml of light cream, add 50g of white sugar and beat until lines appear. When 6 or 7 are distributed, put half of the chocolate solution into the light cream and mix well, then pour the other half of the chocolate solution into the light cream and mix well. The mousse filling is finished. Place a piece of cocoa chiffon cake on the bottom of the 8-inch mold, pour half of the chocolate whipped cream, and smooth the surface. Place another piece of cocoa chiffon cake, pour the remaining half of the chocolate whipped cream into the mold, and smooth the surface. Seal the mold with plastic wrap or tin foil and refrigerate for more than 4 hours. Take it out and blow it around with a hair dryer to release it from the mold. You can simply decorate with chocolate sauce or whipped cream.
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The chocolate has a rich flavor that melts in your mouth, sweet but not greasy.
