Chocolate mousse cup
Overview
Using the Baulmeck mold, you can directly make a hollow cup cake, then fill it with chocolate mousse, refrigerate it until it solidifies, and you will have a mini mousse cake. The chocolate slurry in the shape is made into a real coffee cup shape, with triple taste, exquisite and delicious.
Tags
Ingredients
Steps
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Use a brush to apply the melted butter (outside the amount) to the inside of the Baulmeck mold, which will make it easier to release the mold
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Add eggs, sugar and honey into a mixing bowl
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Use an electric whisk to beat
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Whip until the texture is clear, no dripping will occur easily when you lift the whisk, and the dripping pattern will blend slowly
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Sift in low-gluten flour
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Fold from the bottom with a cross and mix well until there is no dry powder left
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Pour salad oil along the edge of the basin and mix well
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Pour it into the Baumeco mold until it is 70-80% full
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Place in the middle rack of the oven and bake at 170 degrees for about 15-20 minutes
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Remove from the oven, gently shake the Baulmeck mold from all directions while it is still hot, and try to turn the cake slightly with your hands
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Turn the mold upside down and remove it. The mold is very clean and the edges of the cake are neat and intact. Place it on a drying net to cool
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At the same time, melt 70 grams of dark chocolate over low heat, remove from the heat, add a little whipping cream and mix thoroughly (optional)
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Pour on the outer wall of the cake
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Add the remaining dark chocolate (still warm), the remaining whipping cream, melted gelatine slices with a little water, stir well until the gelatine is completely melted into a mousse liquid
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Pour into the cup, about 80% full
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Use a little light cream or yogurt, put it into a piping bag with a cutout, and draw a latte art effect on the surface, then refrigerate it for 2 hours or freeze it for half an hour
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When the mousse is completely solidified, take it out and put a "cup handle" made of chocolate
