Main Ingredients:
Low-gluten flour: 80g; Milk: 30g+30g; Corn oil: 30g; Whipping cream: 120g.
Additional Ingredients:
Eggs: 3; Caster sugar: 45g+10g; Gelatin sheets: 5g; Dark chocolate: 8g.
Flavor: Sweet; Technique: Baking; Time: Several hours; Difficulty: Moderate.
Detailed Steps for Making Dual-color Mousse Cup
Prepare the required main ingredients.
Crack eggs into a mixing bowl, add caster sugar.
Use an electric mixer to beat the egg mixture on low speed until the trails left by the mixture can hold for 10 seconds.
Sift low-gluten flour into the mixing bowl in two portions, stirring evenly after each addition.
Mix corn oil and milk together.
Mixed cake batter.
Pour the mixed milk mixture into the cake batter, fold evenly.
Lift the cake batter, it should slowly and smoothly fall.
Pour the cake batter into the prepared cake mold, fill it 80%, tap the mold lightly to remove air bubbles. Place the mold in a preheated oven, middle rack, 150 degrees Celsius, top and bottom heat, for 25 minutes.
Invert the baked cake cup onto a cooling rack, let it cool completely before unmolding.
Soak gelatin sheets in 30g of milk until softened, then melt in warm water. Melt the dark chocolate in warm water as well.
Whip the whipping cream with caster sugar until it forms soft peaks.
Add the melted gelatin sheets, mix well.
Take a portion and mix with the melted chocolate until well combined.
Pour the mixed mousse into the cake cups, refrigerate for three hours before serving.
