Chocolate Mousse
Introduction:
"I don't like chocolate very much, but this time I use it to make mousse. The effect is very good. My family also say that the cake is moderate in sweetness and not greasy to eat. The only regret is that it is too thick when I cut sponge cake, and the stuffing protrudes a lot after pouring, so I remove the surface after refrigeration, which makes mousse a little unsightly."
Production steps:
Materials required:
Whole egg: 4
Fine granulated sugar: 110g
Salt: one teaspoon
Low gluten powder: 120g
Cocoa powder: 10g
Salad oil: 30g
Milk: 30g
Sponge cake: 2 pieces
Fish glue powder: 6g
White granulated sugar: 30g
Light cream: 200g
Dark chocolate: 100g
matters needing attention:
Production difficulty: ordinary
Process: Baking
Production time: several hours
Taste: milk flavor
Chinese PinYin : Qiao Ke Li Mu Si
Chocolate Mousse
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