Chocolate Cheese Mousse(qiao ke li ru lao mu si )

Chocolate Cheese Mousse

Introduction:

"This cheese mousse cake has a very strong taste. It's filled with chocolate cheese mousse and coco Chifeng cake. It's double taste and double enjoyment. Chocolate lovers will love this one."

Production steps:

Step 1: soften the cream cheese at room temperature and beat with sugar

Step 2: add a small amount of milk in several times and stir evenly

Step 3: add the chocolate and microwave for 3-4 minutes until the chocolate melts

Step 4: soak gelatine tablets in ice water

Step 5: add the softened gelatin slices into the milk chocolate solution and stir until the gelatin slices melt

Step 6: whisk the cream until it doesn't flow

Step 7: add whipped cream to milk chocolate

Step 8: stir well to make cheese mousse liquid

Step 9: take a square baking tray, because there is no mousse mold, use a square baking tray instead, pad oil paper, first put a layer of cake slices, and then pour in half of the mousse liquid

Step 10: continue to put a piece of cake

Step 11: pour in the remaining mousse and refrigerate overnight. Sprinkle cocoa powder on the surface and serve

Materials required:

Cream cheese: 50g

Milk: 200g

Light cream: 100g

Chocolate: 80g

Sugar: 20g

Gilding tablets: 12g

Cocoa powder: moderate

Coco Chifeng cake: moderate amount

Note: 1 if you have a mousse mold, you can use the mold directly. If you don't have a mousse mold, you can use a square baking tray, pad oil paper, and make the oil paper as long as possible, which is very convenient for demoulding. 2 the taste of this mousse is not very sweet and greasy, and the taste of chocolate is rich. If you like sweet, you can add 10 grams of sugar 3 cocoa Qifeng recipe: 4 eggs 50 grams of milk, 50 grams of salad oil, 70 grams of low gluten flour, 15.160 degrees cocoa powder, 40-45 minutes

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Qiao Ke Li Ru Lao Mu Si