The recipe of Strawberry Chocolate Chess Mousse is simple and is a common dish in the recipes of Meishijie Desserts. The taste of Strawberry Chocolate Chess Mousse is sweet and the recipe is baking type, but how to make Strawberry Chocolate Chess mousse is the most delicious. It mainly depends on your own taste habits and you can adjust the details and let yourself make this Strawberry Chocolate Chess Mousse according to your feelings~~ Detailed steps:

(8-inch mousse ) The order of production is: original chiffon, chocolate checkered mousse, finger biscuits and decorations

(1) Original chiffon: (8 inches)

Materials:

5 egg yolks, 10g sugar, 70g milk, 50g cooking oil (sunflower oil and other oils without special taste), 80g cake flour, 10g corn flour, 5 egg whites, juice of lemon (or white vinegar), a few drops of sugar, 50g

Method:

1. Beat the egg whites until rough foam, add lemon juice or white vinegar, then add 50g sugar in batches and beat until hard foam;

2. Egg yolk + oil + Milk + 10g sugar, beat with a whisk until coarsely foamy, sift in the low flour and corn flour, make cross cuts and mix evenly;

3. Add 1/3 of the meringue to the egg yolk paste and mix well Evenly, then pour into the remaining meringue, mix well, and put into the mold;

4. Oven at 150 degrees for 45 minutes, subject to your own oven.

(2) Chocolate checkerboard mousse:

Materials:

Baked and cooled original chiffon animal fresh cream 300g 30g sugar 100g milk black 100g chocolate

3-4 pieces of gelatine (the number of pieces is determined by the actual size of the pieces, the weight should be 7g)

Method:

1. After the chiffon has cooled, trim it appropriately, cut it into two pieces of equal thickness, and then overlap them; insert a toothpick into the cake for positioning as shown in the picture, and use the toothpick to mark three circles on the cake, and then use a knife to cut the cake into equidistant pieces. 4 circles; separate the overlapping cakes;

2. Beat the fresh cream and sugar until it is 70% creamy and set aside (that is, beat until the cream lines can be seen but the cream can still flow when tilting the container); separate the dark chocolate After the hot water melts, let it cool and set aside;

3. Soak the gelatine slices in cold water, drain the water, add it to the milk, and stir with hot water until completely dissolved; let it cool slightly;

4. Pour the gelatine milk into the whipped cream and stir evenly quickly; (move quickly to prevent the gelatine from clumping when exposed to low-temperature cream)

5. Add the melted Pour dark chocolate into the cream, stir quickly and evenly, and the chocolate mousse filling is ready. Put it into a piping bag.

6. If the four circles of the chiffon are numbered 1, 2, 3, and 4 respectively from the outside to the inside, put 1 and 3 into the cake mold first, and fill the remaining parts with mousse filling. ;

7. Place 2 and 4 on top of the mousse filling, and squeeze the remaining part with the mousse filling;

8. Repeat steps 6 and 7. , put the two sliced ??cake rings into the mousse mold alternately with the mousse filling; use the excess mousse filling to smooth the top layer of the cake, put the mousse mold into a cake box and put it in the refrigerator for 5 hours to speed up Try it and make your own strawberry chocolate checkered mousse.