Fluff Marshmallow Caramel Chocolate Coffee Mousse Cup

Overview

This mousse combines caramel, chocolate and coffee. It has a rich and mellow taste and an ice-cold texture. It is a dessert that is perfect for summer. This time I added fluff caramel flavored marshmallows when whipping egg whites and cream. The whipped egg whites and cream are very delicate and stable. Now I no longer have to worry about whipping cream in summer. Moreover, the caramel-flavored fluff marshmallow gives the entire mousse a caramel flavor, which is super delicious.

Tags

• dessert
• afternoon tea
• summer recipes
• cocoa powder
• coffee powder
• edible oil
• egg yolk
• low gluten flour
• oreo cookies
• whipping cream
• yogurt
• dark chocolate
• fluff marshmallow
• gelatin tablets
• protein
• water

Ingredients

Steps

1. 1 Separate the egg yolks and egg whites, and place the egg whites in a clean container that is free of oil and water.

   

2. 2 Add fluff marshmallows to the egg whites.

   

3. 3 Beat at low speed until medium peaks form. Lift the whisk and the egg whites will form straight peaks, as shown in the picture.

   

4. 4 Preheat the oven to 140 degrees. Add water and cooking oil to the egg yolks and stir evenly.

   

5. 5 Sift the flour and cocoa powder into the egg yolks and mix evenly. The mixed egg yolk paste will be fine, sticky and without particles, so the egg yolk paste is ready.

   

6. 6 Pour 1/3 of the meringue into the egg yolk batter, and stir evenly from bottom to top.

   

7. 7 Pour all the batter from step 5 into the remaining meringue, and mix evenly from bottom to top of the bowl.

   

8. 8 Pour the mixed cake batter into a baking pan lined with greaseproof paper, and place it in a preheated oven at 140 degrees Celsius, middle layer, for 10 minutes. Even if the same brand and model are the same, there will be temperature differences. The time is just a reference. The time can fluctuate up to 10 minutes. (You can insert a toothpick into it. If there is no batter on the toothpick, it means it is baked)

   

9. 9 Shake the baked cake lightly twice, tear off the parchment paper on all four sides, then let it cool until you can no longer feel any heat coming out of the surface, then unmold it.

   

10. 10 Next prepare the chocolate mousse. Melt the dark chocolate with heat-insulated water. Be careful not to make the chocolate too hot and keep it within 35 degrees.

    

11. 11 Soak the gelatine sheets in cold water until soft, add to the yogurt and melt thoroughly in hot water. Add the melted dark chocolate to the gelatin yogurt liquid and mix well.

    

12. 12 Add light cream and fluff marshmallows, and beat with ice water until 5-6 points with slightly textured texture.

    

13. 13 Mix chocolate gelatine liquid and whipped cream evenly.

    

14. 14 Cut cake slices with a round mold and place the cake slices into tart cups.

    

15. 15 Pour the mousse liquid halfway into the cup, place another piece of cake on top, and pour the mousse liquid over it.

    

16. 16 Finally, make the top decorative part. Add coffee powder and fluff marshmallows to the whipped cream and whip until it is ready for piping.

    

17. 17 Put the whipped cream into a piping bag, pipe out patterns, and insert Oreo cookies.