【Tomato Recipe】Chocolate Mousse - Airy Mousse Cake

Overview

The taste of this chocolate mousse is very unique. It does not use gelatin tablets and other coagulants. The chocolate is mixed with whipped cream and egg whites. After the chocolate mousse naturally solidifies, it has a very light texture that can best be described as airy. In summer, such a cold and light-tasting mousse is the most pleasant~ A cup of dessert after a meal is rich, silky and mellow, what a treat!

Tags

• dessert
• old man
• afternoon tea
• students
• egg yolk
• heart-shaped chocolate egg sponge
• whipping cream
• dark chocolate
• fine sugar
• protein
• water

Ingredients

Steps

1. 1 First, make a piece of chocolate egg sponge cake according to the recipe and method of chocolate egg sponge cake

   

2. 2 After the cake has cooled, use a heart-shaped mousse ring to cut out cake slices of appropriate size, then cut the thicker cake slice in the middle and divide it into two thin cake slices

   

3. 3 Cut one of the cake slices into a slightly smaller circle to form two cake slices, one large and one small

   

4. 4 Next make the chocolate mousse filling. Pour egg yolks, water and 10g of fine sugar into a mixing bowl, and beat evenly with a whisk

   

5. 5 Then heat over low heat and stir constantly until the egg yolk becomes thick, turn off the heat

   

6. 6 Cut the dark chocolate into cubes, pour it into another mixing bowl, heat over water and stir constantly until it melts into a liquid state.

   

7. 7 Pour the slightly cooled egg yolks into the melted chocolate

   

8. 8 Stir evenly. The temperature after mixing the two should not be too hot, 35°~38° is optimal

   

9. 9 Use an electric mixer to whip the whipping cream until texture appears

   

10. 10 Fold the whipped cream into the chocolate liquid in 2-3 batches

    

11. 11 Use a stirring technique to mix the two evenly

    

12. 12 Add the fine sugar to the egg whites in three batches and beat until wet peaks form.

    

13. 13 Fold the egg whites into the chocolate liquid in 2-3 batches

    

14. 14 Mix into mousse filling.

    

15. 15 Place the larger piece of cake on the bottom of the mold

    

16. 16 Then pour the mousse filling until half full.

    

17. 17 Place smaller cake slices in the middle

    

18. 18 Then pour the mousse filling until it is full and smooth the surface slightly.

    

19. 19 Place the mousse in the refrigerator and refrigerate for 4 hours until it solidifies. Unmold and decorate the surface before eating.