Six-inch chocolate mousse (uncut version)

Overview

I’ve been craving chocolate mousse for a long time! You see it has a lot of heat, but you are also very scared, so you have to hesitate and tangle. Suddenly one day, I had a flash of inspiration. I could not cut the sides of the cake and eat less cream. I have tried many recipes and they all have the edges cut off. Just try it yourself. Attached below are the common methods: the recipe for trimming, for everyone to compare. 86g dark chocolate, 50g milk, 200g whipping cream, 20g powdered sugar, 1 egg yolk, 10g gelatine sheets, appropriate amount of rum.

Tags

• baking
• afternoon tea
• animal-based butter
• chocolate
• chocolate cake base
• egg yolk
• white sugar
• gelatin tablets
• milk

Ingredients

Steps

1. 1 A six-inch chocolate chiffon cake base.

   

2. 2 Divide evenly into three pieces, using only two pieces. I chose the two pieces near the bottom and the middle of the mold (the one with the crack on the top was not used). I don’t want to cut the sides of the cake so that I can eat less cream and chocolate. Don’t laugh at me and hide your ears😊😊.

   

3. 3 Soak 5 grams of gelatine sheets in cold water. After soaking, pour off excess water. (One gelatine tablet is 2.5 grams, and 5g is two gelatine tablets.)

   

4. 4 Melt the gelatine sheets in water and soak them in hot water to keep them warm without solidifying.

   

5. 5 Beat an egg yolk vigorously with an egg beater until the yolk turns from golden to light yellow.

   

6. 6 Add 105 grams of milk and 55 grams of Dove chocolate to a boil. Stir with a spatula until the chocolate is completely dissolved.

   

7. 7 While holding the electric egg beater in your right hand and stirring continuously, pour the melted chocolate milk liquid into the egg yolk bit by bit with your left hand. Do not stop stirring until the temperature of the liquid drops to the temperature of your hand. Note: Never pour all the liquid into the egg yolk at once, as this will burn the egg yolk into pieces.

   

8. 8 Then pour the warm gelatine liquid into the equally warm chocolate liquid basin and stir evenly.

   

9. 9 Take 2 grams of instant coffee, add 5 grams of water to dissolve it, then add 2 grams of rum to make a cake coating (if you don’t have the ingredients, this step can be omitted).

   

10. 10 grams of animal-based whipping cream, add 8 grams of white sugar and beat until 6 or 7 times distributed. It can flow and have slight lines. When the weather is hot, it must be passed through ice water.

    

11. 11 Fold the cream and chocolate liquid evenly with a spatula. Do not use an egg beater, as the egg beater will create bubbles in the mousse liquid and make it thinner. I was lazy and used it for a while 😂😂😂The consequences were serious, the cake slices almost floated.

    

12. 12 Take the middle piece of cake and place it on the bottom of the six-inch round mold. Use a wool brush dipped in coffee liquid to brush evenly.

    

13. 13 Pour in less than half of the mousse liquid.

    

14. 14 Then put in a slightly smaller cake piece, centered in the middle of the round mold, keeping the same gap with the periphery of the mold. Then brush with coffee liquid. Pour in the remaining mousse liquid and shake it a few times on the chopping board. You see the bubbles, it’s the result of beating it twice with an electric whisk😭😭

    

15. 15 Place in the refrigerator to chill for more than 4 hours. It must be kept flat! The result of not being flat is like this😰😰😰.

    

16. 16 The chocolate mousse cake exuding the rich and tempting taste of chocolate is ready. When cutting the mousse cake, bake the knife slightly on the fire until it is warm, so that the edges will not burn when cutting.