coffee & chocolate mousse cake recipe 

coffee & chocolate mousse cake recipe
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■ Foundation
75g…Oreo
30g…butter
■ Chocolate mousse
100g…black chocolate
34g…egg yolk
30g…Granulated sugar
5ml…Water
5g…gelatin
80ml…heavy cream
Preparation
・ Rehydrate 5g of gelatin with 20-30ml of water.
・ Put the cream in ice water and stand for 6 minutes.
(As a guide, the whole is mellow)
① Melt chocolate in a water bath at 60 ℃
② Put egg yolk, water and granulated sugar in a bowl and mix them all.
Make more whipping parta bombs in a water bath at 80 ° C until streaks remain.
③ Melt the returned gelatin in a water bath and combine it with the above.
* If you dissolve it in a water bath just before boiling, it may cause the gelatin structure to break and not harden, so use a water bath at about 50-60 ° C.
④ Combine the parta bomb and the melted chocolate.
⑤ Pour the whipped cream into the mold.
■Ganache
60g…black chocolate
45ml…heavy cream
■ Coffee mousse
34g…egg yolk
30g…Granulated sugar
4g…Coffee powder
80ml…milk
5g…gelatin
70ml…heavy cream
preparation
・Reconstitute 5g of gelatin with 20-30ml of cold water.
・Put fresh cream in ice water and stand for 6 minutes.
(As a guideline, the whole is melty.)
① Add egg yolk and granulated sugar to a bowl and whisk until it becomes whitish.
② Put milk in a pot and warm it, add powdered coffee, mix with the above and return to the pot
③Put the above ingredients back into the pan and heat to 85℃.
④ Add the whipped fresh cream and mix it, then pour it into the mold
■ Coffee jelly
350ml…Water candy
4g…Coffee powder
40g…Granulated sugar
10g…gelatin
①Put water in a pot and boil it.
② Add granulated sugar and powdered coffee, and when the whole is mixed, add the reconstituted gelatin and cool to harden.

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