Health benefits
Chocolate: activate blood circulation and remove blood stasis
Ingredients
Cocoa chiffon cake slices ( 2 slices ) | Chocolate ( 100g ) |
Whipping cream ( 200g ) | Sugar ( 20g ) |
Milk ( 50g ) | Gelatin powder ( 10g ) |
Lang Rum (appropriate amount ) | Whipped cream (for decoration) ( 80g ) |
Sugar (for decoration) ( 8g ) | Cocoa powder (for decoration) ( appropriate amount ) |
Chocolate (for decoration) ( Moderate amount ) |
How to make chocolate mousse
1.The ingredients required for chocolate mousse paste are as shown in the picture
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2. Cut the chiffon cake into 2 round pieces and cut off a circle around it to make the cake embryo smaller than the mold
3.Chocolate is stirred smoothly over water
4.Add gelatine powder to milk and stir evenly.Stir in hot water until there are no particles.Set aside to dry and set aside.
5. Let the gelatin liquid warm and then pour it into the chocolate liquid
6.Add an appropriate amount of rum (if there is no rum, this step is omitted)
7.light Whip the cream until thick, similar to thick yogurt
8. Scoop a spoonful of whipping cream and chocolate Mix the paste evenly
9. Pour step 8 into the whipping cream basin, mix evenly, and chocolate The mousse paste is completed
10.Place a cake slice at the bottom of the mold and pour the chocolate mousse paste
11.Place a cake slice on the mousse batter and press it tightly
12.Finally, pour in all the mousse paste, shake out the rough foam, and put it in the refrigerator for more than four hours (overnight is better )
13. After unmolding, put it into a plate, beat the light cream until it is creamy, and pack it Put it into a piping bag and decorate it and it’s done
14.The cut is beautiful
Tips
1.This is a 6-inch mold The weight is doubled for 8 inches.
2.Tips for demoulding live-bottom molds: Place the cake on a glass, use a hair dryer to blow around the mold.When the cake is loose, gently pull the mold down to achieve half the success, and then use the back edge of a kitchen knife.Slowly snap it in at the bottom, take off the bottom mold, move it to a plate or cardboard, and gently pull out the kitchen knife.
3.To make the cake beautiful, remove it from the mold and refrigerate it for half an hour before decorating.
4.You can freely decorate the cake.You can put your favorite fruits or decorate with whipped cream and sprinkle with chocolate powder.You can also decorate with chocolate shavings like the cake I made, but be careful with the knife that cuts the shavings.Too fast.
5.To make cocoa chiffon slices, you can refer to the cocoa cake roll recipe I made, or you can find the cocoa chiffon cake recipe made by friends.
6.Please read the recipes and tips carefully, and make them after thorough research.Making a cake requires not only recipes, but also patience and experience learned from failures.
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