How to make “Chocolate Cacao pod” Chocolate Cacao pods – Mousse cake filled with chocolate

This time I made a chocolate mousse cake in the shape of a cacao fruit. In the center, the sourness of cacao pulp, milk chocolate and The marriage of sweet chocolate mousse made it the best.

[Ingredients]
[Cocoa cookies] (about 4 cookies, 3mm thick)
Butter: 25g
Powdered sugar : 20g
Egg yolk : 10g
A – Flour : 45g
A – Cocoa: 5g
A – Baking powder: 1g
[Preparation]

  1. bring the butter to room temperature, add the sugar and mix well until the mixture turns white. 2.
  2. gradually add beaten egg yolks, mixing well. 3.
    Sift together ingredients A and mix until powdery. 4.
    Wrap the dough in plastic wrap and refrigerate for at least 1 hour. Roll out the dough to 3 mm in diameter with a rolling pin or the like, and cut out the dough with a mold of your choice. 5.
    Preheat oven to 160-170°C and bake for 12-15 minutes.

[Cacao pulp jelly]
Gelatin: 2g
Granulated sugar: 12g
Pectin: 3g
Cacao pulp puree: 130g
Tremolyn: 10g
Lemon juice: 5g
[Preparation]

  1. Reconstitute the gelatin plates with water.
    Add the puree and tremolyn and bring to a boil.
    Add granulated sugar and pectin and heat slightly.
    Add the gelatin, cool to 28°C, and pour into molds.

[Milk chocolate mousse]
-PARTABONBU
Fresh cream 36%: 28g
Granulated sugar: 25g
Egg yolk: 55g
C – 36% whipping cream (whipped): 66g
C – Fresh cream 45% (whipped): 33g
D – Milk chocolate: 50g
D – Pata Bomb: 55g

  1. For the parterre bombes, warm the cream in a saucepan slightly, then add branulated sugar and dissolve it.
  2. Beat the egg yolks in a bowl, mix with a whisk and strain into the 1 syrup mixture.
  3. Heat the mixture in a hot water bath, stirring with a whisk, until it thickens and becomes thick and fluffy.
  4. Keep the melted milk chocolate at around 45°C. Add the parterre bombe and stir.
    Add the whipped cream and pour into the mold.

[Chocolate mousse]
A – Couverture 56%: 100g
A – 36% whipping cream: 100g
A – Granulated sugar: 10g
B – 45% fresh cream: 30g
B – 36% whipping cream: 70g
[Preparation Method]
Blend and whip the cream of B.
Melt the chocolate from A and bring the cream to a boil to make the ganache.

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  1. Mix the whipped cream into the ganache and pour it into the molds.
  2. Freeze for 8 hours.

[Glassage chocolat]
Granulated sugar: 125g
Cocoa powder: 50g
Water: 75g
Fresh cream 36%: 75g
Gelatin sheet: 7.5g

  1. Soak the gelatin in water to soften, then drain.
    Mix granulated sugar and cocoa powder in a saucepan.
    Add water and mix.
    When the mixture becomes glossy over heat, gradually add the cream.
  2. Bring to a boil again, cook a little, and when it reaches about 55 degrees Celsius, add the gelatin, stir to dissolve, and strain.
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