Smooth, fragrant and satisfying - Chocolate Cheese Mousse

Overview

I made several dishes at home during the statutory holidays that I have always wanted to make. This mousse is one of them. It was also to use up the large piece of dark chocolate I bought. After I made it, I got everyone's approval. I summed it up as follows: one mouthful is smooth, one mouthful is fragrant, and one mouthful is satisfying

Tags

• baking
• dessert
• mousse
• butter
• cream
• egg
• egg yolk
• fish gelatin
• low gluten flour
• sugar
• cheese
• dark chocolate
• milk
• water

Ingredients

Steps

1. 1 Separate egg whites from yolks.

   

2. 2 Sift low-gluten flour and set aside.

   

3. 3 The butter melts into a liquid.

   

4. 4 Add 25 grams of sugar to the egg whites and beat into wet foam, that is, the egg beater will have a triangular tip with a slightly curved tip.

   

5. 5 Beat the egg yolks with 15 grams of sugar until the color becomes lighter.

   

6. 6 Pour in the liquid butter little by little, and continue to beat with a whisk. Beat each time with a whisk evenly, then pour in the next one until it becomes a thick paste.

   

7. 7 Mix with egg whites to form a thick paste.

   

8. 8 Pour in the sifted flour and mix well. Note that you must use an up and down mixing technique so that the foam will not defoam and the baked cake will be soft.

   

9. 9 Pour the mixed cake batter into the baking pan and put it in a preheated 175-degree oven for about 15 minutes. Set the time according to the temperament of your oven.

   

10. 10 Cut the baked cake slices into rounds the size of a 6-inch cake mold.

    

11. 11 Soak the isinglass slices in cold water until soft.

    

12. 12 Add 70 grams of sugar to the cheese and beat with a whisk until smooth and without lumps.

    

13. 13 Add milk to the cheese bit by bit, and beat evenly with a whisk

    

14. 14 Beat the egg yolks with a whisk until fluffy.

    

15. 15 Add chopped dark chocolate to the milk cheese mixture. Heat over low heat until chocolate melts and liquid boils.

    

16. 16 Pour the heated chocolate cream liquid into the egg yolks little by little, beating while pouring. Be sure to pour it little by little to avoid particles.

    

17. 17 The soaked fish fillets are heated into a liquid state with hot water.

    

18. 18 Pour the liquid isinglass flakes into the freshly made mousse liquid, mix evenly, and refrigerate until it becomes thicker.

    

19. 19 Beat the light cream with a whisk until obvious lines can be drawn.

    

20. 20 Mix the whipped cream and the chilled mousse liquid evenly

    

21. 21 Place the freshly made 6-inch cake base in an 8-inch cake tin.

    

22. 22 Pour in the mousse liquid, shake it vigorously a few times to shake out big bubbles, refrigerate overnight, unmold and sprinkle some dark chocolate shavings before serving. When unmoulding, you can use a hair dryer to blow it, or cover the walls of the cake mold with a hot towel, so that it is easier to unmold.