Recommend a recipe from Douguo netizen "shara" Chocolate mousse Ingredients 2 egg yolks 10g sugar powder 2 egg whites 30g sugar powder 6g cocoa powder 40ml water 30ml corn oil 50g low gluten flour 180ml auxiliary light cream 100g dark chocolate 30ml milk Geely

10ml diced slices. Preparation steps: 1. Gather the raw materials 2. Separate the egg yolks and egg whites and put them in an oil-free and water-free container 3. Add 10g powdered sugar to the egg yolks and beat until the color turns white 4. Heat the cocoa powder in water and stir until there are no particles.

5. Add corn oil to the egg yolks and stir well. 6. Pour the cocoa paste into the egg yolk paste and mix evenly. 7. Add in the flour and stir evenly until there are no grains. 8. When the egg whites are thickened, add one-third of the powdered sugar. 9.

When the foam is fine, add two-thirds of the icing sugar. 10. When the texture appears, add the last one-third of the icing sugar. 11. Finally, beat until the egg beater can be lifted up. Invert the egg white batter when it is turned upside down.

Pour out 12. Pour one-third of the egg white batter into the cocoa egg yolk batter and mix evenly. Do not stir in circles to avoid defoaming. Then continue to mix the remaining egg white batter evenly. 13. After mixing, pour into a 6-inch removable bottom mold.

Once the bubbles are created, put it into the preheated oven at 170 degrees Celsius and bake for 30 to 35 minutes. 14. Immediately after baking, invert the cake onto the baking sheet until it cools down. 15. Cut the cake into two pieces and cut the outer ring of the cake.

Make a small circle. 16. Put the cake slices into the mold. 17. Soak the gelatine slices in ice water. 18. Heat the chocolate and milk over water until melted. The water temperature should not be too high. 19. Pour out the water and add the soaked gelatine slices.

Heat a little milk over water until it melts. 20. Pour the gelatine solution into the chocolate paste and mix evenly. 21. Beat the light cream slightly until it is relatively thin. Do not beat it. 22. Mix the light cream and chocolate gelatine liquid evenly. 23. Mix well.

Pour the mousse liquid into the mold with a cake slice, then place another cake piece. Pour out the remaining mousse liquid and smooth it out and put it in the refrigerator. Refrigerate for 6 hours. 24. Remove from the mold.