How to Make Chocolate Mousse Cake
Chocolate Mousse Eggs Cake is a deliciously simple dish that is easy to prepare at home. However, the key to making it tasty lies in the right preparation and steps. Below Food Network's editor will share with you how to make Chocolate Mousse Cake step by step. Let's see how this chocolate mousse cake can be both delicious and appealing.
Chocolate Mousse Cake Ingredients Introduction Whipped
Cream (200 grams) Cocoa Powder (for decoration, as needed) Color Sugar Sticks (for decoration, as needed)For the Chocolate Mousse Cake: 1. Prepare the ingredients.
2. Add gelatin powder to 100 grams of
milk and let it sit for two minutes.
3. Mix well.4. Then add cocoa powder to another 80 grams of milk. 5. Heat over a water bath, stirring constantly until there are no lumps.
6. Heat the milk with gelatin powder over a water bath until all the gelatin is fully melted and well mixed.
7. Combine the mixture from step 6 with that from step 5 and stir thoroughly.
8. Add
sugar
to the whipped cream, using an electric mixer to whip it.
9. Whip until a distinct texture is formed.
10. Whip until the mixture shows obvious textures.11. Remove the prepared cake base; I made an 8-inch cake, so cut it to 6 inches in size. I used a mousse mold to make this cut, but if you don't have one, use a knife to cut a round shape directly.
12. Cut it into six-inch pieces after cutting it to 6 inches; ideally, cut thinly, or slice it into three pieces.
If not enough mousse liquid is available, only two slices are needed, as the surface will not be flat.13. Place a mousse mold on a flat plate and make sure there's a sheet of aluminum foil on top, rolled up to the sides.
For an 8-inch mousse, the cake base should be slightly smaller, cut to 6 inches; it can also be done without cutting. It depends on your preference. If you don't have a mousse mold, you can use a springform pan instead for better results!14. Pour the mixture from step 8 into the whipped cream.
15. Mix thoroughly until there are no lumps; the mousse liquid is ready now.16. Pour the mousse liquid into the mold with the cake base inside.17. The mousse should cover the cake and form a flat surface.18. Place another slice of cake on top of the mousse layer.
19. Continue to pour the rest of the mousse, ensuring it exceeds the height of the cake!
Refrigerate for more than two hours.
20. After the required time, remove the mousse cake from the refrigerator and peel off the aluminum foil.
Place the mold with the cake on a plate; wrap the side of the mold with a hot towel for a few minutes before gently removing it.
21. Before serving, dust the surface of the mousse cake with cocoa powder using a sieve; don't sprinkle too early as it may melt into the mousse.
22. Sprinkle evenly and add decorative color sugar sticks if desired.23. The final appearance
24.|Finishing Image
Prepare to dust the mousse cake surface with cocoa powder just before serving.
Evenly sprinkle the cocoa powder.
Add some colorful sugar decorations for garnish.
Here is the finished product image.
