Mango chocolate mousse cake is a combination of mango mousse cake and chocolate cake. It is divided into three layers: biscuit cake base, middle layer chocolate mousse cake, and upper layer mango mousse cake.
Materials:
Chocolate mousse layer ingredients: 20g powdered sugar, 60g light cream, 30g milk powder, 40g dark chocolate grams, 100 ml of whipping cream, 5 grams of gelatine tablets (one piece). Ingredients for the mango mousse layer: 120 grams of mango puree, 120 grams of whipping cream, 5 grams of gelatine (one piece), and 15 grams of powdered sugar. Biscuit base ingredients: 100 grams of Oreo biscuits (with filling removed), 45 grams of butter.
Super detailed six-inch mango flavor chocolate mousse cake recipe:
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Soak gelatin sheets in cold water until soft.
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Take a six-inch mold with a loose bottom and lay a piece of oil paper on the bottom.
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Crush the Oreo cookies and melt the butter over a hot water bath. Add the biscuit foam to the melted butter, stir evenly, pour into a six-inch mold, flatten with a spoon, and refrigerate until ready.
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Melt the light cream, milk powder, dark chocolate, and soaked gelatine sheets over water, and stir evenly to form a chocolate cream paste.
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For light cream and sugarUse a whisk to beat the mixture until it becomes creamy, with obvious lines appearing but not disappearing immediately.
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Add the whipped cream to the chocolate paste in three batches, and stir evenly from bottom to top to form a chocolate mousse paste. Pour the chocolate mousse batter into the mold containing the cake base and place it in the refrigerator until set.
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Next, make the mango mousse cake layer: Soak the gelatine slices in cold water until soft and set aside.
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Cut the mango into cubes and pound into mango puree.
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Soak the gelatine and melt it into liquid in water.
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Pour the gelatine liquid into the mango puree and stir clockwise to form a gelatin mango paste.
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Use a whisk to beat the light cream and sugar until it becomes creamy, with obvious lines appearing but not disappearing immediately.
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Add the gelatin mango paste into the whipped cream in three batches, and stir evenly from bottom to top to form a mango mousse paste.
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Add mango mousse paste into the mold containing chocolate mousse paste and place it in the refrigerator for 4 hours.
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You can enjoy the mango chocolate mousse cake after removing it from the mold. The above is an illustration of how to make mango chocolate mousse cake. Let’s make it and taste it.
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