Crispy Chocolate Crunchy Mousse Cake – Yahoo News

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By Manilal

?Crispy Chocolate Crunchy Mousse Cake? It’s a cake with chocolate inside and out. The inner layer of the cake is Chocolate Mousse + Chocolate Crunchy? The nine-square silicone mold is complete, and it sounds like a theme. I added a light blue chocolate and a little blue food coloring to the white chocolate on the outer layer of the cake to make a crispy skin. I really think the effect is good✌️✌️ Hand grip, I want to feel like a d machine, and I have a road plate , put it on the dmabao racing model, I’m so proud?? Recipe link: if5oz Follow my FB page and IG ?? #文・味意#madness

Production time: more than 1 hour
Serving Size: 9 people or more

Chocolate Crunch
Dark Chocolate 48 g ※70%
Butter 24g
Thin Chips/Sugar Free Corn Flakes 60g

Chocolate Crispy Crust
white chocolate 200 grams
blue food coloring

chocolate mousse
Milk Chocolate 132 g
Dark Chocolate 132 grams
fresh milk 120 ml
445 ml light cream
Fish Gelatin Powder 13.6g

recipe serving size
15×15×7cm square cake mold + 17×17×5cm jiugong lattice mold@1300ml, 1 each

Chocolate Crunch: 1. Melt dark chocolate in hot water (to make chocolate sauce, you can also heat it in a microwave oven for 1.5 minutes, the chocolate should not be heated more than 50 degrees, otherwise it will spoil and will lose its shine) 2. Add butter (butter must be warm first sit in water/heat in microwave until it melts into butter solution), mix well and let cool

1. Add thin crunchy/sugar-free corn flakes (you must wait until the chocolate solution is completely cool before adding, otherwise it will affect the crunchy taste of the chocolate), stir until completely mixed 2. First Spread butter paper over the cake mould, then pour the chocolate fudge onto the butter paper-lined cake mould, flatten it and compact it, put it in the fridge for 30 minutes until set, set aside

Crisp outer layer of chocolate: 1. Melt the white chocolate in hot water (to make chocolate sauce, you can also heat it in a microwave oven for 1.5 minutes, the chocolate should not be heated more than 50 degrees, otherwise It will tarnish and lose its shine) ) 2. Add appropriate amount of blue food coloring, add to the melted white chocolate sauce and stir until it is completely uniform. 3. Coat the first mold with a layer of chocolate solution evenly, and put it in the refrigerator for about 10- 15 minutes until it sets (you must wait until it sets completely before applying the second layer) 2 layers) 4. Finally, apply a second layer of chocolate batter, then refrigerate until set, set aside
Chocolate Mousse: 1. Add fish gelatin powder to fresh milk (58 ml; after mixing well, let it stand for 5 minutes until gelatin powder completely absorbs water and swells), and Dissolve it in hot water (such as directly boiling in hot water, the fish gelatin powder will agglomerate easily), stir until the gelatin powder is completely dissolved, and set aside 2. Soak milk chocolate and dark chocolate in hot water Melt (You can also heat in a microwave oven for 1.5 minutes to make this) Chocolate Sauce, the chocolate should not be heated above 50 degrees, otherwise it will melt 3. Fresh milk (62 ml) in the microwave for 10 seconds Heat until slightly warm, add chocolate sauce, mix well until chocolate flakes off (like noodles), set aside
1. Beat light cream with electric egg beater on “5th gear” until 70% thickened (i.e., neutral foaming, lift tail of egg beater to show bent state; beating time is about 1.5 minutes; periodically Pay attention to the cream. Beat the cream until there are streaks. If you beat too hard, it won’t be slippery enough. Excessive beating will cause the oil and water in the cream to separate and become buttery. If this happens, you can add 2 tbsp of unbeaten cream (beat gently till it becomes normal), keep aside 2. Add icing glass powder mixed with fresh milk to the chocolate sauce, complete stir well until smooth

1. First add 1/3rd of the chocolate sauce mixed with milk gelatin powder, mix well, then add the rest of the chocolate sauce with fresh milk gelatin powder, mix well to make a chocolate mousse 2. Then put in the fridge until the solid chocolate crisp outer layer, then place the solid chocolate crisp in the middle of the mousse, press lightly to make the chocolate crisp and mousse at the same level (the effect is to push the mousse to the edge, fix the chocolate crunch) of the cake between)
1. Cover with plastic wrap, place it in an ice tray and freeze it for at least 5 hours until solid, and then remove the mold.



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