Chocolate mousse cup cake is one of the perfect afternoon tea desserts. The chocolate mousse cup cake ingredient recipe I used is a six-inch mousse cake recipe, which can make five or six chocolate mousse cups.
Materials:
100g dark chocolate, 200ML light cream, 200g milk, 20g fine sugar, 4g gelatin powder, 30ML water, 30 grams of powdered sugar, cocoa powder, stick biscuits, chocolate flower pieces, dark chocolate chips.
Chocolate mousse cup cake tutorial:
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Pour gelatine powder into water, soak for 3 minutes, and stir evenly. Reheat until liquid is clear (about 30 seconds).
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Heat the milk for 1 minute, add fine sugar, and stir until the sugar is completely dissolved.
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Cool the milk slightly and add chopped dark chocolate.
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Stir clockwise until the chocolate is completely dissolved and a chocolate milk paste forms.
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Add gelatine solution to the chocolate milk paste, stir evenly, and place in the refrigerator for 5 minutes.
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Add powdered sugar to the light cream and whip until it becomes creamy, with obvious lines appearing but not disappearing immediately.
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Add the chocolate cream paste into the whipped cream paste in three batches.
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Use a rubber spatula to stir evenly from bottom to top each time to form a chocolate mousse paste.
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Pour the chocolate mousse paste into a glass, smooth the surface and place it in the refrigerator for 2 hours.
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Take the glass out of the refrigerator, sprinkle it with cocoa powder, decorate it with chocolate flower slices, stick biscuits and chocolate chips to make a chocolate mousse cup cake, perfect for afternoon tea.
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