Chocolate Mousse

Chocolate Mousse

Introduction:

"I don't like chocolate very much, but this time I use it to make mousse. The effect is very good. My family also say that the cake is moderate in sweetness and not greasy to eat. The only regret is that it is too thick when I cut sponge cake, and the stuffing protrudes a lot after pouring, so I remove the surface after refrigeration, which makes mousse a little unsightly."

Production steps:

Materials required:

Whole egg: 4

Fine granulated sugar: 110g

Salt: one teaspoon

Low gluten powder: 120g

Cocoa powder: 10g

Salad oil: 30g

Milk: 30g

Sponge cake: 2 pieces

Fish glue powder: 6g

White granulated sugar: 30g

Light cream: 200g

Dark chocolate: 100g

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor