Kumamoto Chocolate Mousse

Overview

I used my own homemade chiffon cake base, dark chocolate with 70% cocoa butter content and animal whipping cream. Because I have to take the young master back to the palace soon, so the facial features are not very well done, so let’s just look at them

Tags

• baking
• children
• afternoon tea
• children's day
• fast food
• chiffon cake
• egg yolk
• whipping cream
• dark chocolate
• fine sugar
• gelatine powder
• water

Ingredients

Steps

1. 1 Slice the chiffon cake into slices, use a mousse round mold to shape it, and set aside. I used leftover eight-inch chiffon cake, divided into three slices horizontally, and it was still a little thick.

   

2. 2 Melt the gelatine powder with a little cold water and set aside. The same operation is done with isinglass sheets. It needs to be pre-dissolved in advance. If it is directly sprinkled into the hot solution, it will easily agglomerate. And the gelatine powder should not be heated too much, as it will affect the degree of coagulation.

   

3. 3 Add water and fine sugar to the egg yolks in a pot, heat over low heat and stir constantly until the sugar is completely dissolved and boiling, the egg yolks are already cooked.

   

4. 4 After filtering, add the gelatine liquid in step 2, stir until completely dissolved, sieve, and let cool slightly until it is not hot to the touch.

   

5. 5 Melt the dark chocolate over low heat into a liquid state, add it to the egg yolk liquid, and mix well.

   

6. 6 Whip the light cream until lines appear, and add it evenly into the chocolate liquid in the previous step in batches. This is the chocolate mousse paste.

   

7. 7 Pour the chocolate mousse paste into the mold, filling it to about 70%, and stir it a few times to release any bubbles. Because it needs to be covered with a layer of cake slices, if you don’t add any cake slices, just fill it up directly.

   

8. 8 Cover with a piece of cake, pour the remaining mousse batter, and refrigerate for more than two hours. Both chocolate and gelatine powder have a coagulating effect. If you are in a hurry to eat it, you can also freeze it.

   

9. 9 While refrigerating, use melted chocolate over water to draw facial features on oil paper

   

10. 10 After solidification, remove and set aside

    

11. 11 Demold: Use a hot towel to rub along the edge of the spherical mold, or blow it with warm air, and push one side of the mousse with water to demould

    

12. 12 Just insert the decorated facial features on the mousse cake