The practice of Yuanyang chocolate mousse
Melt dark chocolate and white chocolate in water for later use. Divide the eggs into egg whites and yolk for later use.
Add an egg yolk to the dark chocolate and stir well. Add coffee powder and stir well.
Add an egg yolk to the white chocolate and stir well. Beat the egg whites and 10g sugar until dry and foaming. Add the dry foaming protein mixture (half) into the white chocolate three times and stir well.
Add the dry foaming protein mixture (half) into the dark chocolate three times and stir well. Take a glass, cut a partition in the middle with a cardboard shell and fill one side with dark chocolate mixture. The other side is white chocolate mixture. Refrigerate in the refrigerator for 2 hours.
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1. Heat the chocolate in water until it melts.
2. Add the whipped cream heated to boiling point and stir until it becomes soft. ..
3. Add the fine sugar to the egg white in three times and stir until it is dry and foaming.
4. Add half the amount of meringue to the chocolate cream paste and stir well.
5. Sift in the low-gluten flour and continue to stir evenly.
6. Add the remaining meringue.
7. Continue to stir evenly.
8. Pour the batter into the mousse circle covered with oil paper and bake in the oven.
9. Cut the baked sponge cake into two pieces for use.
10. Melt the milk chocolate in the chocolate sandwich ingredients in water, add the Melaleuca cake and hazelnut paste, stir well, smear it on one of the cake slices, and put it in the mousse circle.
1 1. Add fine sugar to the whipped cream and stir until 6. Pour in mousse ring and smooth.
12. Put another cake on the cream sandwich.
13. Add fine sugar to the egg yolk and stir well.
14. After adding the boiled milk, pour it back into the pot and heat it with low heat. At the same time, slowly stir it with a heat-resistant scraper until it is thick, and then remove it from the fire. Add gelatin that has been softened in advance and stir well.
15. Pour the eggs and milk paste into the chopped thick sweet chocolate, stir until it becomes soft and Q, and then add raspberry wine.
16. Animal whipped cream is distributed until 6 o'clock.
17. Mix the chocolate sauce and whipped cream evenly.
18. Pour the evenly stirred chocolate Mu Si sauce into the Mu Si circle, put it in the refrigerator for freezing, demould and cut into pieces, and sprinkle with cocoa powder to serve.