What is the preparation of chocolate mousse cake?

The chocolate mousse cake is made as follows:

Ingredients: mousse base: 70 grams of butter, 140 grams of crushed Oreos; Black Mousse Layer:

55 grams of milk, 105 grams of cream + 175 grams (the latter needs to be whipped), 2 egg yolks, 90 grams of dark chocolate (66% cocoa content), 14 grams of sugar, 3 gelatin slices; White mousse layer: 55 grams of milk, 105 grams of cream + 100 grams (the latter needs to be whipped), 2 egg yolks, 90 grams of white chocolate.

1. Soak 3 gelatin tablets in cold water.

2. Mash 140g of Oreo cookies a little more.

3. Dissolve 70 grams of butter from water.

4. Pour the Oreos into the butter and stir slowly until all are moist.

5. Take an 8-inch mold, and the oil paper can be paved or not.

6. Spread the mixture of Oreo and butter in the mold and press it slowly, as much as possible to compress the finished product so that it will not fall apart when it is cut, and then put it in the refrigerator for 2 hours.

Mix g milk + 105g cream, add 2 egg yolks and stir slowly.

8. After stirring well, put it in a pot and heat it with water.

9. After turning off the heat, put 90 grams of black chocolate into the liquid while it is hot, melt and stir well.

10. When the temperature of the liquid drops to about 40 degrees, take half of the soaked gelatin slices and put them in the liquid and stir until they are completely melted.

11. Take 175 grams of cream, put a few drops of lemon juice and 14 grams of white sugar, and beat it until it is 6-7 percent.

12. Gradually add the whipped cream to the chocolate liquid and stir slowly until it is completely integrated.

13. Pour the mousse paste into the mold and shake it lightly twice and put it in the refrigerator for 2-3 hours.

14. The operation of white mousse paste and black mousse paste is exactly the same, 55 grams of milk + 105 grams of cream + 2 egg yolks, stir well, put them in the pot to sterilize them with water, then add Bai Qiao, and wait for the temperature to drop to about 40 degrees, and stir the remaining gelatin slices until completely melted.

15. Take 100 grams of cream and add lemon juice and beat until 6-7 percent.

16. Pour the whipped cream into the white paste, stir well, pour it into the mold, and put it in the refrigerator for at least 5 hours.

17. After refrigeration, put the mold on the water cup, and wipe it twice along the edge of the mold with a hot towel to easily remove the mold.

18. After taking out the mousse, use a sieve to sift some cocoa powder and sprinkle it on the cake, and a dark and white chocolate mousse is ready.

Ingredients: 1 8-inch chifon, 130 grams of chocolate, 250 grams of whipping cream, 60 grams of milk, 25-30 grams of sugar, 100 grams of whipping cream (for garnish), 10 grams of sugar, 2 gelatin slices.

1. Bake an eight-inch chiffon cake in advance.

2. Divide into 3 pieces.

3. Cut the cake slices into mousse rings.

4. Soak the gelatin tablets in water until soft.

5. Cut the chocolate into small pieces.

6. Melt the chocolate in water.

7. After melting, add milk and mix well.

8. Add the gelatin.

9. Stir until melted.

10. Add sugar to the whipping cream and beat to the ** state.

11. Wait for the chocolate to cool to room temperature, add cream and mix well.

12. Spread a layer of cake slices at the bottom of the mousse ring, pour in a layer of mousse, then spread a layer of cake slices, pour another layer of mousse, and put it in the refrigerator to refrigerate.

13. After taking it out, wrap the mousse ring with a hot towel, melt it off slightly, take out the mousse ring, and cut it into small pieces.

14. Whip some cream to decorate and eat.

Ingredients: 150 grams of fresh milk, 3 egg yolks, 185 grams of dark chocolate, 300 grams of whipping cream, 30 grams of sugar, 3 slices of gelatin, appropriate amount of rum, 3 slices of chiffon cake.

Excipients: appropriate amount of macaron, appropriate amount of chocolate chips, appropriate amount of moisture-proof chocolate powder, appropriate amount of moisture-proof sugar powder.

1. Cut the chocolate chiffon cake into three slices and cut off the edges of two of the slices with scissors.

2. Beat the fresh milk and egg yolk of the chocolate mousse cake and cook it over low heat to make custard milk.

3. Melt the chocolate insulated water of the chocolate mousse cake.

4. Melt the gelatin tablets with ice water and water.

5. Beat the whipping cream with a whisk until seven portions.

6. Mix the custard with dark chocolate, brandy and whipping cream.

7. Take an eight-inch square mold and put a layer of cake slices and a layer of mousse filling.

8. After the layers are done, smooth the surface and put it in the refrigerator for four hours.

9. Use a hair dryer to blow the edges around the edge, so that it is easy to demold.

10. Sieve a layer of moisture-proof chocolate powder on top of the mousse, and sift a small smiley face with moisture-proof sugar powder.

11. Decorate the surroundings with macarons and decorate them with chocolate chips.

Here's how to make a chocolate mousse cake:

Preparation: appropriate amount of cocoa powder, 20 grams of biscuits, 150 grams of light cream, 20 grams of chocolate, 5 grams of gelatin, 5 grams of coffee, a little powdered sugar, 10 grams of butter, 20 grams of sugar, etc.

1. First, put the butter in a container and melt it in water. Put the biscuits in a crisper bag and crush them with a rolling pin, no large particles. Pour the cookie crumbs into the melted butter. Stir well with a silicone knife.

2. The mousse mold is ready, these two are 4-inch small mousse molds, wrap the bottom with tin foil, and then put it on the bottom of a chiffon mold or find a hard thing to pad it underneath, so that it is not used to move back and forth to prevent leakage.

3. Pour the adjusted biscuits into the mold, use the mold's own work to flatten and compact, and soak the gelatin slices in cold water for later use.

4. Take 5 grams of coffee powder, pour it into a bowl, brew it with 10 grams of boiling water, then let it cool for later use, pour the whipping cream into the egg beater, add white sugar and beat it with a whisk, and beat it to 6 distributions, and the cream can still flow.

5. Soak the soft gelatin and melt it in water for later use, take half of the cream and pour it into the cooled coffee liquid to make it taste coffee, and pour the mixed chocolate into the mold and pour half of it.

6. Pour the coffee-flavored mousse paste on the top, then put it in the refrigerator for more than 2 hours, take it out when the time is up, and then add cocoa powder.

The chocolate mousse cake is made as follows:Tools Ingredients: chocolate, whipped cream, gelatin powder, egg yolk.

1. Put the chocolate and butter in a pan and heat to melt.

2. Add sugar, stir well, beat the eggs, add the chocolate mixture, and stir well.

3. Beat the whipped cream until it is hard to foam, add to the chocolate mixture, and stir well.

4. Sprinkle the cookie crumbs on the bottom of the cake mold and pour in the chocolate mixture.

5. Put the cake mold in the refrigerator for at least 2 hours until it sets.

6. Finally, you can sprinkle some cocoa powder or acrylic pieces on the surface of the cake as a decoration.

Here's how to make a chocolate mousse cake:

Material: Chocolate (dark chocolate or regular chocolate).

Milk. Whipping cream.

Gelatin tablets. Caster sugar.

Slice of cake. Steps:

Melt the chocolate in insulated water, add the milk and whipping cream and stir to combine.

Soak the gelatin slices in cool boiled water, add them to the chocolate mixture, and stir well.

Add caster sugar to the whipping cream, beat until seven, set aside.

Add the whipped whipping cream to the chocolate mixture in two portions and stir well.

Spread the cake blind postcard in the mold, pour in the chocolate mousse liquid, and gently shake the mold to smooth the mousse liquid.

Put the mousse cake in the refrigerator for 4 hours, take it out and blow it around the side of the mold with a hair dryer, remove the cake, and finally sieve a layer of cocoa powder.

The following points need to be paid attention to during the production process:

The milk and whipping cream in the chocolate mixture should be heated to lukewarm to prevent the chocolate mixture from being too hard or too soft.

When whipping cream, be careful not to beat it too hard or too soft, and master how well it is according to your taste and preference.

When laying out the cake slices, spread the cake slices smoothly, not skewed or with gaps.

During the refrigeration process, care should be taken not to take too long or too short a time, and adjust it according to the actual situation and taste needs.

Before serving, you can eat the mousse cake with other ingredients, such as fruits, chocolate sauce, etc., to make the taste more varied.

Making chiffon cake (8 inches) Ingredients: 5 eggs, 55 grams of fresh milk, 55 grams of salad oil, granulated sugar (25 grams of egg yolk, 60 grams of egg white), 85 grams of flour, 10 grams of cocoa powder, lemon juice, vanilla extract. Preparation of chocolate mousse cake 1, separate the egg white and egg yolk, egg yolk and egg white into a clean basin 2, put oil and milk into the egg yolk basin, add 25 grams of granulated sugar, beat well with a whisk, let the oil and water fully integrate, add vanilla extract 3, low powder and cocoa powder sieve and add Shanxiang into 2 and stir evenly, you can not see the dry powder 4, add 60 grams of granulated sugar to the egg white in three times, add a few drops of lemon juice, you can also add the bent only side tartar powder, first hit a big bubble at low speed, add the first sugar, At high speed, hit the feeling of fine buried rubber flow, add the second sugar, hit until the egg white has a slight texture, add the third sugar, hit until there is a hook, and finish the small bubbles at low speed to make the egg white more and more stable, and finally hit the hard foam 5. Mix the beaten egg white and egg yolk paste three times, be sure to cut and mix, don't overdo it, and mix the egg whites 6. Pour the mixed batter into the mold, put it in the oven, 130 degrees, 60 minutes (this is my oven temperature, please set it according to the temperature you usually bake chiffon, Don't copy my temperature and time) 7. After baking, take it out and turn it upside down, let it cool and demold, and it's OK.

For girls, most of them are very fond of desserts, especially cakes. Many girls can be said to have no resistance to cakes at all, so if you want to find a girlfriend more easily, it is actually very important to master the skills of making cakes by hand. So the main thing we want to talk about today is, what are the ways to make chocolate mousse cake?

PreparationFirst of all, if you want to make a chocolate mousse cake, you need to do some preparations, for example, you can go to the supermarket and buy some whipping cream and butter, as well as biscuits and chocolates. And some of the items that are necessary to make cakes, such as gelatin, and then we need to prepare all these ingredients and remove the Oreo filling. This Oreo cookie is then used as the base of the mousse, which saves us the need to bake the cake, so the cake can be made without the need to use an oven.

The second thing we need to do is fry the butter in a container and melt it through the water, and then we need to put the biscuits in a crisper bag and crush it. Don't have too large particles, then pour the freshly crushed cookies into the butter and stir well with a spoon. Then we can prepare some molds for making mousse, which is about 4 inches, and then wrap their bottom with tin foil and put it on top of a mold bottom.

Find a hard thing to put underneath so you don't have to move it back and forth, and then we pour the cookie mold into it.

The next step is to use a mold to compact the biscuits and then soak them in cold water to soften. Then take some ground coffee and put it in the bowl we have prepared, brew it with boiling water, set it aside as a backup, then put the whipping cream in a basin and beat them with white sugar and whisk. It will take about 6 minutes to be successful, and you can use it when the cream is in a flowing state.

Next, we need to put these gelatin slices in the cream and then pour in some coffee liquid to make a very thick mousse. Then pour them into the mold in a certain order, and the delicious chocolate mousse cake is ready.

Chocolate mousse cake, one of the more common types of cakes. Mousse, or mousse in English, is a custard-style dessert that can be eaten straight or made into a cake sandwich. Cream and coagulants are usually added to create a thick, jelly-like effect.

Cooking steps: 1. Prepare the ingredients.

2Add gelatin powder to 100g of milk and let stand for two minutes.

3. Stir well.

4Add the cocoa powder to another 80 grams of milk.

5. Heat with hot water, stirring until there are no particles while heating.

6. Milk and gelatin powder should also be heated in hot water until all gelatin powder is melted evenly.

7. Add the milk gelatin liquid from step 6 to the milk cocoa powder solution from step 5.

8. And stir well.

9Add sugar to the whipping cream and beat with an electric whisk.

10. Beat until the texture is obvious.

11Take out the cake that I have made beforehand, and the cake I made is eight inches, so I have to cut it to six inches. I use a mousse mold to cut it directly, and if I don't have a mold, I use a knife to cut it directly into a circle.

12After cutting to six inches, cut the cake into slices later. You can also cut the cake into slices and then cut it into six inches. I cut it into two slices, in fact, try to cut it as thin as possible, I can also cut it into three slices, only use two slices, or the mousse liquid will not be enough, and the surface will not be flat.

13. Put the mousse mold in the flat plate, and the tin foil must be placed on the flat plate, and the tin foil must be rolled up. The mousse I make is eight inches big, so the cake blank should be slightly smaller than the mousse, so I cut it into six inches, in fact, it is okay not to cut it, and I can make an eight-inch mousse directly with an eight-inch cake. It's up to you what you like.

It doesn't matter if you don't have a mousse mold, you can use a cake mold with a live bottom to make it, and the effect is better!

14. Pour the solution from step 8 into the whipped cream.

15. And stir evenly until there is no particle, and the mousse liquid is ready.

16Pour the mousse into the mousse mold with the cake in it.

17. The mousse liquid is slightly more than the cake to become a flat surface.

18Then put another slice of cake on top of the mousse.

19Continue to the other half of the mousse and pour it all over the cake. Refrigerate for more than two hours.

20When the time is up, take out the mousse cake, remove the tin foil, put the cake and mold on the plate, wrap the circle of the mold with a hot towel, heat it for a few minutes, and then you can gently take out the mold.

21When you are ready to eat, use a sieve to dry a layer of cocoa powder on the surface of the mousse cake, do not sprinkle cocoa powder in advance, the cocoa powder will melt together with the mousse, affecting the appearance.

22Sprinkle the cocoa powder evenly.

23. Decorate with some colorful sugar needles.

I prefer mango mousse.