Raspberry Chocolate Mousse

Raspberry Chocolate Mousse

Introduction:

"Today's mousse has a double taste. It has the sour and sweet taste of berries and the slightly bitter taste of chocolate. It won't be greasy at all. I think the sweetness is just right. The final shape was designed by my daughter. I think it's very beautiful. "

Production steps:

Step 1: make the bottom of the cake first: mix the water and salad oil, sprinkle a little low gluten flour and stir well.

Step 2: mix the egg and sugar, add vanilla essence, and beat with electric egg beater at high speed until the marking will not disappear immediately.

Step 3: sift in low gluten flour and stir until there is no dry flour.

Step 4: pour the oil-water mixture in step 1 into the cake paste twice, and stir evenly.

Step 5: spread the oil paper on the cake mold, pour the cake paste into it, shake it gently for a few times, and shake out the bubbles in the paste.

Step 6: preheat oven, 180 degrees, heat up and down, middle layer, bake for about 15 minutes. Take out and tear off the oil paper while it is hot. Cool it down and set aside.

Step 7: next, make mousse stuffing: soak gelatine slices in ice water.

Step 8: cook the blueberry, strawberry and raspberry jam with sugar to about 60 degrees. (feels hot)

Step 9: crush blueberries and strawberries with a spoon or other tool.

Step 10: cool the cooked berries until they are not hot to the touch, add the pickled gilding and stir well.

Step 11: Cream 400 grams of ice water to have obvious texture, pick up the egg beater will appear small sharp corner.

Step 12: take 200 grams of whipped cream, add to the berries, stir well. The cream has been whipped, and the berries are out of temperature.

Step 13: melt the chocolate in a small bowl. Add to the remaining whipped cream. Stir well with a scraper. I didn't take out the cream bowl when adding chocolate, so the chocolate and cream didn't mix very well.

Step 14: put two kinds of mousse stuffing into the flower mounting bag.

Step 15: squeeze some berry stuffing into the mold.

Step 16: squeeze in some more chocolate stuffing, and finally squeeze in some berry stuffing to cover the chocolate stuffing.

Step 17: cool the bottom of the cake, carve it with a tool about the size of the mold, and cover it on the mousse filling.

Step 18: refrigerate for about 2 hours. When eating, put the mold into the warm water of about 50-60 degrees for about 10 seconds, carefully demould.

Materials required:

Eggs: 2

Fine granulated sugar: 20g

Water: 15g (or milk)

Salad oil: 15g

Low gluten flour: 50g

Homemade vanilla extract: 2.5ml

Cream: 400g

Blueberry: 100g

Strawberry: 100g

Raspberry Jam: 100g

Dark chocolate: 80g

Gilding tablets: 2 tablets

Note: 1. I made 12 of them, and another 6-inch one for the rest. My mold size is about 5cm in diameter and 5cm in height. 2. The time of freezing should not be less than 2 hours. Be careful when demoulding. 3. When adding chocolate, the cream basin should be taken out of the ice water. I didn't take it out, so the chocolate and cream didn't mix well.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet and sour