Chocolate mousse cup (with chocolate cup)(qiao ke li mu si bei fu qiao ke li bei zuo fa )

Chocolate mousse cup (with chocolate cup)

Introduction:

"July and August is the peak season for strawberries in Norway. Fresh sour and sweet strawberries with mellow and smooth chocolate mousse become a cool feeling in the hot summer. The White Chocolate Cup highlights the ingenious idea of making mousse. Whether it's a family gathering or a delicious afternoon tea, it will bring wonderful enjoyment ~"

Production steps:

Step 1: heat the white chocolate in hot water.

Step 2: to 40 degrees, slowly stir until the chocolate completely melts.

Step 3: cool to 25 ℃ and keep at 29 ℃.

Step 4: load chocolate pulp into Miaofu paper mold.

Step 5: rotate the paper mold to make the cup wall hang a layer of chocolate slurry evenly, and pour out the excess chocolate slurry. Refrigerate until set.

Step 6: after solidifying, tear off the paper mold to make a chocolate cup.

Step 7: break the gilding pieces into small pieces and soak them in a teaspoon of cold water.

Step 8: beat the yolk with a hand beater until the color is light and fluffy.

Step 9: put the milk, sugar and chocolate into a skillet, heat over low heat and stir until the chocolate is completely melted.

Step 10: continue heating until boiling.

Step 11: pour the boiled chocolate milk into the egg yolk slowly in a thin line and keep stirring until it is completely fused.

Step 12: add the softened gelatin slices while hot and stir until completely melted. Let it stand and cool.

Step 13: the cream is textured with an electric beater.

Step 14: pour the cooled chocolate pulp into the cream, stir well, and the liquid mousse is ready.

Step 15: pour the liquid mousse into the prepared chocolate cup carefully. Refrigerate in refrigerator for more than 4 hours until it is completely solidified, then you can eat it. (I added protein icing and strawberries as shown in the picture. I can do without them.)

Materials required:

White chocolate: 60g

Dark chocolate: 50g

Milk: 100g

Cream: 75g

Egg yolk: 1

Fine granulated sugar: 20g

Gilding tablet: 1 tablet

Cold water: 1 teaspoon

Protein cream: right amount

Strawberries: 2 to 3

Note: 1. The cocoa butter content of white chocolate is less than that of dark chocolate, and the stability when heated is not as good as that of dark chocolate. The Norwegian native chocolate Freia I used will destroy the structure of chocolate if the temperature exceeds 44 ℃. The purpose of adjusting temperature is to make chocolate more easy to solidify and demould. It is not easy to melt and has more luster at room temperature. The finished chocolate with poor temperature adjustment is not easy to demould, and it will also hang a layer of frost. The mousse can be decorated with a little fruit. I decorate it with protein cream and strawberries.

Production difficulty: ordinary

Process: others

Production time: several hours

Taste: sweet

Chinese PinYin : Qiao Ke Li Mu Si Bei Fu Qiao Ke Li Bei Zuo Fa