Ingredients
Eight-inch cake embryo ( one ) | Whipping cream ( 250g ) |
Dark chocolate ( 50g ) | Blueberry chocolate ( 50g ) |
Milk ( 160g ) | Gelatine tablets ( 10 grams ) |
Powdered sugar ( appropriate amount ) | White sugar ( 30 grams ) |
How to make two-color chocolate mousse cake
1.Add 10 grams of sugar to the light cream and beat until it is about 70% fluffy.Store it in the refrigerator for later use!
2.First soak 5 grams of gelatine tablets in cold water!
3. Heat dark chocolate, 80 grams of milk and 10 grams of white sugar on the stove and melt them.Heat, add soaked gelatin sheets and stir to melt!
4. When the stirred chocolate liquid is warm, pour in half of the whipping cream and mix well.!
5.The mixed chocolate mousse paste!
6. Cut off a piece of the eight-inch cake embryo and put it into the eight-inch mold!
7. Pour in the mousse paste, smooth it out and refrigerate it for two hours!
8.Two hours later, start making the blueberry chocolate mousse paste, the same method, blueberry chocolate Heat with 80 grams of milk and 10 grams of sugar until melted, then add 5 grams of soaked gelatine sheets and stir to combine!
9.Add the remaining cream and mix into a mousse paste!
10. Pour the refrigerated dark chocolate mousse on top and smooth it out, then store it in the refrigerator.4 hours!
11.Take it out after four hours!
12. Use a spray mold to spray powdered sugar, and use moisture-proof powdered sugar!
13.The sprayed sugar powder pattern!
14.Finished picture!
Tips
The chocolate solution must wait until it is warm or not hot before mixing it with the cream, otherwise the cream will melt.If you like the cake base to be thicker, don’t slice it.Spread it directly in the mold.Use moisture-proof powdered sugar to prevent it from melting.!
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
