Yogurt Chocolate Mousse

2024-06-24 06:45:30  Views 2 Comments 0

Health benefits

Yogurt: activate blood circulation and remove blood stasis

Ingredients

Cocoa Chiffon ( 2 pieces )
Milk Chocolate ( 100g )
Whipping cream ( 200g )
Gelatin ( 10g )
Sugar ( 30g )
Yoghurt ( 160g )
Whipping cream ( For decoration) ( 150g )
Dark chocolate chips (for decoration) ( Adequate amount )
Sugar (for decoration) ( 15g )
Sugar beads ( appropriate amount )

How to make yogurt chocolate mousse

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    1. Bake a cocoa chiffon first, then unmold and slice it after completely cooling.

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    2. Cut the cake embryo one circle smaller than the mold.

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    3. Prepare all mousse paste materials.Pour 200g of whipped cream into a basin and refrigerate until ready.

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    4. Soak the gelatine tablets in drinking water until soft, drain and set aside.

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    5. Beat the whipped cream until it is six times thick, similar to yogurt.Add yogurt and mix well.Refrigerate until ready.

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    6. Boil a pot of hot water about 45 degrees, and stir the chocolate into a liquid state..

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    7. Scoop a spoonful of yogurt whipping cream into the chocolate paste and stir evenly.

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    8.Add gelatine and stir until the gelatine melts.Set aside to cool and set aside.

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    9. Scoop a spoonful of yogurt light cream paste into the chocolate paste and stir evenly.

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    10. Pour the paste from step 9 into the yogurt cream paste and stir evenly.

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    11.Put in a piece of cocoa chiffon and pour in the yogurt chocolate mousse paste.

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    12.Add another piece of cocoa hurricane.

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    13.Pour in the mousse paste and shake it left and right to make it smooth.Refrigerate for at least 4 hours, preferably overnight.

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    14. Beat the light cream and sugar until creamy.Put into piping bag.

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    15. Use a toothed nozzle to decorate the cake with butter.Finally sprinkle with dark chocolate chips and decorate with chocolate chips and sugar beads.

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    16.Picture of the finished product.

Tips

Chiffon is light and the mousse paste is soft, which will cause the chiffon cake to move up after pouring the mousse paste.In this case, we can refrigerate the mousse paste for half an hour and then beat it with a whisk.After it is evenly mixed, proceed to steps 11-13.


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