【Tomato Recipe】Coffee Chocolate Mousse——a delicious food worth waiting for

Overview

This coffee chocolate mousse is filled with the fragrance of coffee and chocolate during the making process. Even when it is placed in the refrigerator, you can smell the strong aroma of coffee as soon as you open the refrigerator. It is really very impressive. The tomatoes have been eagerly looking forward to tasting it after it has solidified. The wait for this cake is really worth it...

Tags

• baking
• bittersweet chocolate
• cocoa powder
• coffee powder
• egg
• fresh cream
• hot water
• low gluten flour
• fine sugar
• gelatin tablets

Ingredients

Steps

1. 1 Let’s make the cake slices first. Beat the egg yolks and egg whites separately into a water-free and oil-free egg-beating bowl

   

2. 2 Add 15g of fine sugar to the egg yolks and beat until the color becomes lighter and the volume increases

   

3. 3 Add the remaining fine sugar to the egg whites and beat until the egg whites are picked up and a hook can be formed on the whisk head,

   

4. 4 Pour the beaten egg yolk paste into the meringue and mix evenly

   

5. 5 Then mix and sift in low-gluten flour and cocoa powder, use a spatula to fold into cake batter,

   

6. 6 Pour into a baking tray lined with oiled paper, smooth the surface, and place in a preheated 170° oven on the middle layer with upper and lower heat and bake for 8-10 minutes

   

7. 7 How to make chocolate mousse. First, use a mold to press out the baked cake into the corresponding shape, and then press out a cake piece that is smaller than one circle of the mold,

   

8. 8 Wrap the mold with a layer of tin foil in advance, then place cake slices of corresponding sizes into the bottom of the mold and set aside

   

9. 9 Heat 115g whipped cream over low heat until boiling and turn off the heat

   

10. 10 Whip egg yolk into foam

    

11. 11 Add 15g of the boiling whipping cream to the egg yolks and stir evenly

    

12. 12 Soak the gelatine sheets in cold water until soft, then add to 100g of warm whipped cream, stir until melted and mixed evenly with the whipped cream

    

13. 13 Then pour the chopped chocolate into the light cream mixture, heat over water until the chocolate melts and mix evenly with the light cream. First, filter the melted chocolate solution to obtain a more delicate chocolate solution

    

14. 14 Then add it to the previous egg yolk paste, and stir the two evenly to obtain a chocolate mousse liquid.

    

15. 15 Pour the prepared chocolate mousse into the mold, then spread the surface with cake slices smaller than the mold, and place it in the refrigerator until solidified

    

16. 16 Next, make the coffee mousse liquid. Beat the egg yolks and sugar until thick and light in color.

    

17. 17 Heat the light cream over low heat until boiling and turn off the heat

    

18. 18 Add 15g of whipping cream to the egg yolk, stir evenly, mix the coffee powder and hot water to form coffee liquid

    

19. 19 Coffee powder and hot water are mixed to form coffee liquid

    

20. 20 Soak the gelatine sheets in cold water first, then add them to the coffee liquid and heat over water until the gelatine sheets are completely melted

    

21. 21 Pour the coffee mixture into the previous egg yolk batter and stir evenly

    

22. 22 Finally, pour the stirred mixture into 100g of whipped cream and stir evenly to form a coffee mousse liquid.

    

23. 23 Take out the mousse from the refrigerator, pour the coffee mousse liquid on the upper layer, slightly press out the air bubbles, and place it in the refrigerator until solidified

    

24. 24 After demoulding, cut into pieces and serve