Berry chocolate mousse

2024-12-29 02:59:58 412

The mousse I made today has a dual flavor, with a sour and sweet taste of berries and a slight bitterness of chocolate. It doesn't feel greasy at all, and I think the sweetness is just right. The final design was created by my daughter, and I think it's quite beautiful.

Details of ingredients

EggsTwo
Fine sugar20 grams
water15 grams (or milk)
Salad oil15 grams
Low gluten flour50 grams
Homemade Vanilla Essence2.5ml
Light cream400 grams
Blueberries100 grams
strawberry100 grams
raspberry jam 100 grams
Dark chocolate80 grams
Gilding tablets2 pieces

Technique

difficultybeginner
workmanshiproast
tasteSour and sweet
timeThree hours

Steps to make Berry chocolate mousse

1. First, make the cake base: mix water and salad oil, sprinkle a little low gluten flour and stir evenly for later use.
2. Mix eggs and granulated sugar, add vanilla extract, and use an electric mixer to beat at high speed until the egg batter lines do not immediately disappear.
3. Sift in low gluten flour and stir until there is no dry flour.
4. Pour the oil-water mixture from step 1 into the cake batter twice and stir evenly.
5. Spread oil paper on the cake mold, pour in the cake batter, shake it lightly a few times, and shake out the bubbles in the batter.
6. Preheat the oven to 180 degrees, over high and low heat, in the middle layer, and bake for about 15 minutes. After taking it out, tear off the oil paper while it is hot and let it cool for later use.
Next, make mousse filling: Soak gelatin slices in ice water until soft.
8. Boil blueberry, strawberry, and raspberry jam with sugar to around 60 degrees Celsius. (It feels hot to the touch)
9. Use a spoon or other tool to crush blueberries and strawberries.
10. Cool the cooked berries until they are not hot to the touch, then add the soaked gelatin slices and stir evenly.
11. Whip 400g of light cream in ice water until there are obvious patterns, and pick up the mixer to make small pointed edges.
12. Take 200 grams of whipped cream and add it to the berries, stir well. (The cream is whipped well, and the berries are no longer very warm.).
13. Put the chocolate into a small bowl, heat it over water to melt, add it to the remaining whipped cream, and stir evenly with a scraper. When adding chocolate, you need to take out the cream bowl from the ice water, but I didn't take it out, so the chocolate and cream are not mixed very evenly.
14. Put the two types of mousse filling separately into a piping bag.
15. First, squeeze some berry filling into the mold.
16. Squeeze in some chocolate filling, and finally squeeze in some berry filling to cover the chocolate filling.
17. Cut the cooled cake bottom with a tool about the size of a mold and cover it with mousse filling.
18. Freeze in the refrigerator for about 2 hours. Soak the mold in warm water at around 50-60 degrees Celsius for about 10 seconds while eating, and carefully remove the mold.