Hello Kitty Chocolate Mousse Cake

Overview

How to cook Hello Kitty Chocolate Mousse Cake at home

Tags

• baking
• students
• 85% dark chocolate
• cocoa powder
• egg
• food coloring
• low gluten flour
• sugar
• whipping cream
• white chocolate
• dark chocolate
• fine sugar
• gelatin tablets
• milk
• vegetable oil

Ingredients

Steps

1. 1 Add 40 grams of sugar in portions to the egg whites and beat until dry peaks form;

   

2. 2 Add 20 grams of sugar to the egg yolks and beat until pale in color;

   

3. 3 Add oil and milk and beat evenly;

   

4. 4 Sift the flour and cocoa powder into the egg yolk paste and mix well;

   

5. 5 Take 1/3 of the egg whites and mix evenly into the egg yolk paste, then pour all of it into the egg whites and mix evenly;

   

6. 6 Pour into the mold, shake it a few times to eliminate bubbles, put it into a preheated oven at 150 degrees, middle layer, and heat up and down for about 30 minutes;

   

7. 7 Take a piece of cocoa chiffon, put a layer of cocoa chiffon cake in the mousse circle and set aside;

   

8. 8 Beat 120 grams of whipping cream with sugar until 6 or 7 minutes thick and set aside;

   

9. 9 Melt dark chocolate in hot water;

   

10. 10 Add 45 grams of whipping cream, 30 grams of milk and soaked gelatin sheets in hot water, melt and stir evenly;

    

11. 11 Pour the chocolate liquid into the previously whipped cream and mix evenly;

    

12. 12 Pour the dark chocolate mousse liquid into the mold and refrigerate for 2 hours;

    

13. 13 Start making white chocolate mousse, beat 120 grams of light cream and sugar until 6 or 7 minutes thick and set aside;

    

14. 14 Melt white chocolate in hot water

    

15. 15 Add 45 grams of whipping cream, 30 grams of milk and soaked gelatin sheets and melt in hot water;

    

16. 16 Stir continuously;

    

17. 17 Pour the chocolate liquid into the previously whipped cream and mix evenly;

    

18. 18 Take out the dark chocolate mousse just now from the refrigerator, pour the white chocolate mousse liquid into the mold, and put it in the refrigerator for 2 hours. Take the cake out of the mold, sprinkle cocoa powder on the surface, and decorate.

    

19. 19 Start making chocolate transfer: print a picture of Hello Kitty, cover it with a piece of oil paper, and use a pencil to outline the pattern;

    

20. 20 After drawing, mark the reverse side of the oil paper and keep it for later use;

    

21. 21 Melt the chocolate pen in hot water;

    

22. 22 Use a chocolate pen to outline the entire outline of the pattern (make sure to turn over the oil paper you just drew on), and put it in the refrigerator to solidify;

    

23. 23 Melt white chocolate over water;

    

24. 24 Take out an appropriate amount of melted chocolate, add red coloring, mix well, and bring out the red color;

    

25. 25 Use chopsticks dipped in chocolate to draw bows and skirts;

    

26. 26 Take out an appropriate amount of melted chocolate, add green coloring, mix well, and bring out the green color;

    

27. 27 Use chopsticks dipped in chocolate to draw a belt;

    

28. 28 Take out an appropriate amount of melted chocolate, add yellow coloring, mix well, and bring out the yellow color;

    

29. 29 Use chopsticks dipped in chocolate to draw the nose, sleeves and skirt;

    

30. 30 Finally, fill the remaining area with white chocolate and refrigerate until completely solidified. Remove the parchment paper when using.