Crust:
Cake flour: 90g; Butter: 55g; Hershey’s cocoa powder: 10g; Granulated sugar: 25g; Salt: 1.5g.
Mousse:
Whipping cream: 135g; Chocolate sauce: 50g; Whole milk: 10g; Gelatin sheets: 7.5g; Plum jam: as needed.
Flavor: Other; Technique: Baking; Time: Several hours; Difficulty: Moderate.
Detailed Steps for Making Chocolate Mousse Mini Cakes
Soften butter at room temperature and use a flower-shaped tart mold from Bake King
Mix the ingredients for the crust
Press into a ball with a scraper, wrap in plastic bag, and refrigerate for half an hour
Take out the crust and roll it into a thin sheet of 5mm thickness using a large plastic bag, then preheat the oven to 175 degrees Celsius for 10 minutes
Press the crust with a mold
Arrange the crust in the mold and prick with a fork
Bake in the preheated oven at 175 degrees Celsius (top heat) and 160 degrees Celsius (bottom heat) for 15 minutes
Let the baked cookies cool on a wire rack
Soak the gelatin sheets in ice water until soft and plump
Heat the whole milk and chocolate sauce to 50 degrees Celsius
Remove the soaked gelatin sheets, squeeze out excess water, and mix them into the chocolate sauce until dissolved, then set aside to cool
Whip the whipping cream until 70% stiff
Mix the chocolate sauce with the whipped cream
Place the frozen jam in the mold (jam can be adjusted according to personal preference) and pour the mousse mixture into the mold
Refrigerate the cakes
Decorate with fruits and cocoa powder (according to personal preference)
Finished Product
Finished Product
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