Health benefits
Butter: low protein
Ingredients
Chocolate ( 185g ) | Milk ( 120g ) |
Butter ( 20g ) | Egg yolk ( 3 ) |
Gelatin ( 15g ) | Coffee liqueur ( 10g ) |
Whipping cream ( 200g ) | Granulated sugar ( 15g ) |
Mascarpone ( 150g ) | Chiffon Cake ( 2 slices ) |
Ganache ( ) | Chocolate ( 200g ) |
Light Milk ( 200g ) |
Chocolate Mousse How to make chocolate mousse
1. Chop the chocolate and add the cream.➕Butter.The water temperature should not exceed 70 degrees when heated over water
2.Soak gelatin in cold water.Egg yolk➕ Beat granulated sugar until slightly milky.
3. Soak the gelatine until soft.Drain and add to the melted chocolate.Until completely melted.Add egg yolk and stir evenly
4. Remove from fire➕Mascarpone until completely melted
5. Beat the evaporated milk until it reaches 60% and the chicken tail can be bent
6.After the chocolate filling is cold, add coffee liqueur and stir evenly
7.Add evaporated milk and stir evenly.Do not stir too hard
8. Wrap the bottom of the circle with plastic wrap.➕ One piece of chiffon cake body.Pour half of the slurry ➕ One piece of cake embryo ➕ Fill and smooth the slurry.Freeze for 2 hours 
9.Chocolate Ganache: Melt chocolate ➕ evaporated milk over water
10.After cooling, pour it on top of the frozen chocolate mousse and let it freeze for 15 minutes.It will solidify. p>
11.Use a fire gun to remove the mold and cut into slices.
12.Decoration and posing.
Tips
1.When all chocolate is melted in water, the water temperature should not exceed 70 degrees.It will reflect sand and directly affect the taste.It will also cause The mousse is not silky enough.The cream will separate
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