Cookie base (4 inches): digestive biscuits 60g unsalted butter 30g.

White chocolate mousse: milk 30g egg yolk 1 piece of white chocolate 50g Geely powder 4g cold water 20g whipped cream 70g fine sugar 10g.

Dark chocolate Mu Si: milk 30g egg yolk 1 dark chocolate 50g gelatine powder 4g cold water 20g whipped cream 70g fine sugar 10g.

Tool: 4 inch Mu Si circle 1.

The method of mousse chocolate pulling flowers

(1) digestive biscuits uses a grinder to grind it into powder, and it can be crushed with a rolling pin without a grinder, but if the biscuits are not crushed evenly, the final mousse will be easy to loosen.

(2) The salt-free butter is melted in the water, and the biscuits are poured in and stirred evenly.

③ The bottom of the 4-inch wooden wire ring is sealed with a layer of plastic wrap, and the biscuit pieces are evenly spread on the bottom of the wooden wire ring, compacted and flattened, and put into the refrigerator for later use.

(4) adding cold water into the rubber powder, stirring evenly, and standing.

⑤ Mix two egg yolks with 60g milk and 20g fine sugar, heat with low fire, stir while heating, turn off the fire after the egg yolk paste thickens, add the soaked fish glue, and stir the fish glue evenly with the remaining temperature. Because you want to divide the materials in this step equally, if you are not good at dividing the ingredients by hand, this step can be operated separately. )

⑥ Divide the evenly stirred mousse sauce into equal parts, add dark chocolate and white chocolate respectively, and melt the chocolate with residual temperature to make it evenly mixed. If the residual temperature at this time is not enough to melt chocolate, it can be stirred and melted with insulated water if necessary.

⑦ 140g whipped cream is mixed with fine sugar and sent to 60% of the hair until granules appear but still flow.

Eight portions of chocolate paste are not hot at room temperature. Add 60 grams of whipped cream to each serving and mix well.

The amount of whipped cream must be uniform.

Pet-name ruby black and white mousse are pasted in paper bags respectively. At this time, if you think the mousse paste is too thin, you can put the piping bag in the refrigerator for a few minutes (not more than 10 minutes, otherwise it will solidify), and it will be easier to pull flowers after coming out.

Attending to cut a small mouth for each decorating bag. Then in the wood wool circle, squeeze the wood wool paste from left to right at the same time, and the extrusion strength and weight should be uniform. This is the most time to test kung fu, and it is also the key to decide whether the finished product is beautiful or not.

Draw a line at the junction of the two moustaches with a toothpick, and finally draw a stroke to make the lines form leaves and flowers.

Then put the mousse in the refrigerator for more than 2 hours.

Take off the film and enjoy it!

skill

4-inch wood wire ring

★ Cream should be added to the black-and-white chocolate liquid in the formula, so it is necessary to prepare about 140g cream in advance (a little more afraid of intermediate loss) and add it to the black-and-white chocolate mousse paste after beating.

★ Chocolate itself has a sweet taste, so I'm afraid the amount of sweet sugar can be reduced.