Triple Chocolate Mousse Cake Recipe – Bruno Albouze
Triple mousse is 3 times more pleasure ☺️
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How to Make the BEST Chocolate Mousse Recipe EVER! | Tastemade Staff Picks
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RECIPE
Ingredients:
1 cup bittersweet chocolate chunks
1 3/4 cups heavy cream, chilled
3 large egg whites
1/4 cup sugar
Bittersweet chocolate, shaved, for garnish
Steps:
1. Temper chocolate, stirring until melted. Turn off the heat and let stand.
2. Beat heavy cream until it forms soft peaks. Set aside.
3. Whip egg whites with a hand mixer until soft peaks form, gradually adding in sugar.
4. Using a whisk, fold the tempered chocolate into the egg whites. Once fully incorporated, fold in the whipped cream. Transfer to a baking dish if desired, cover and refrigerate until set (about 1 hour).
5. Serve with shaved chocolate and enjoy!
#chocolate #recipe #dessert
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Chocolate Mousse Cake Shots In 5 Mins | Easy New Year Special | चॉकलेट मूज केक सॉट्स बनाए 5 मिनट में
Chocolate Mousse Cake Shots In 5 Mins | Easy New Year Special | चॉकलेट मूज केक सॉट्स बनाए 5 मिनट में
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#BristiHomeKitchen #chocolatemousse #newyear
Items/Ingredients used in my videos:
Doll cake mould:
Edible glitter:
Ice cream mould:
Ice cream stick:
Morde Dark Chocolate:
Morde White Chocolate:
White choco chips:
Dark choco chips:
Cocoa powder:
Whip Cream powder:
unsalted butter:
Gel colour:
Nozzles:
Sweet cutter:
Mixer Grinder:
Electric hand blender:
Cake mould:
Spatulla:
Measuring cup:
measuring spoon:
Palette knife:
Turn table:
brush:
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How to make Blueberry Mousse Cake 블루베리 무스 레시피 | Sunday Baking
I made a pastry shop style dessert today!
It takes a lot of effort and time to make this little ones. I really appreciate all the pastry cooks out there working hard to make delicious sweets :)
I hope you like the video!
Blueberry jelly
Blueberry puree 80g
Lemon juice 1/2 tsp
Sugar 5g
Gelatin 1 sheet (2g)
Method
1. Bloom the gelatin in cold water
2. Warm up the puree, lemon juice, sugar in the microwave
3. Add gelatin and mix it well
(you need to squeeze the water from gelatin)
Blueberry Cremeux
Blueberry puree 80g
Egg 35g
Egg yolk 20g
Sugar 20g
1 sheet of gelatin (2g)
Unsalted butter 30g
Method
1. Bloom the gelatin
2. Warm up the puree in the microwave
3. Mix egg, egg yok with sugar
4. Pour the puree into the egg mixture
5. Whisk altogether and cook it until it gets thick
6. Add gelatin
7. Add butter
Almond Biscuit
Egg 80g
Almond powder 60g
Icing sugar 55g
Pastry flour 15g
Egg white 50g
Sugar 12g
Unsalted butter 12g
Method
1.Put egg, almond powder, icing sugar in the bowl and Whip it until it gets pale
2. Whip egg white and add sugar gradually.
3. When the egg white mixture is firm, add to the almond powder mixture
4. Fold it well
5. Add melted butter and mix it well
(The temp. of butter should be around 50C)
(30cm x 20cm pan)
Bake at 380F for about 8min
Blueberry mousse
Blueberry puree 70g
Whipped cream 70g
1 sheet of gelatin (2g)
Sugar 15g
Lemon juice 1/2 tsp
Method
1. Whip the cream (soft peak)
2. Bloom the gelatin in the cold water and squeeze the water
3. Warm up the puree and sugar, gelatin, lemon juice in the microwave
4. Add the cream to the blueberry mixture (the blueberry mixture shouldn't be too cold or too hot.
5. Fold it well
Glaze
Water 55g
Sugar 105g
Glucose 105g (Or clear corn syrup)
Condensed milk 70g
White chocolate 105g
3 Sheets of gelatine (6g)
Method
1. Bloom the gelatin
2. Boil the water, sugar, glucose syrup, condensed milk in the pot until it's 103C
3. Add the gelatin
4. Add the mixture to the white chocolate and mix it with a hand blender
5. Keep it in the fridge overnight
(When you don't have time, keep it in the fridge at least 3hours)
6. Melt it to around 35C and use it
* You can make 12 mini mousse cakes from this recipe.
BUT!!! You need to double the Blueberry Mousse recipe to make 12 cakes.
Here's the recipe for that.
(Blueberry puree 140g, Whipped cream 140g, 2 sheets of gelatin (4g), Sugar 30g, Lemon juice 1 tsp)
디저트샵 스타일의 무스 케이크 영상을 들고 왔어요, 여러분!
저는 블루베리로 디저트를 만들면, 많이 달지도 않고 블루베리의 특유의 시큼텁텁?한 맛이 단맛도 잡아주고 참 맛있더라구요.
그래서 디저트로 만들기 참 좋아하는 과일 중의 하나예요.
암튼 워낙 많은 과정이 있는 영상이라 지루해하지 않으셨음 해용!
그럼 전 또 다른 맛난 디저트 영상으로 찾아올게요!
블루베리 젤리
블루베리 퓨레 80g
레몬주스 1/2 티스푼
설탕 5g
판 젤라틴 1장 (2g)
만드는법
1. 젤라틴을 찬물에 불려주세요
2. 블루베리 퓨레, 레몬주스, 설탕, 물기를 뺀 젤라틴을 볼에 넣고 잘 섞어주세요
3. 전자렌지에 돌려서 젤라틴이 녹을 때까지 뜨겁게 해줍니다
4. 반구 몰드에 반씩 채워주세요
블루베리 크레뫼
블루베리 퓨레 80g
계란 35g
노른자 20g
설탕 20g
판 젤라틴 1장 (2g)
무염버터 30g
만드는 법
1. 젤라틴을 찬물에 불려주세요
2. 블루베리 퓨레를 전자렌지에 넣고 따뜻하게 해줍니다
3. 계란, 노른자, 설탕을 볼에 넣고 잘 섞어주세요
4. 3번에 따뜻해진 블루베리를 퓨레를 넣고 거품기로 잘 섞어줍니다.
5. 냄비에 옮겨담고 걸쭉해질 때까지 끓여주세요
6. 물기를 뺀 젤라틴을 넣어주세요
7. 버터를 넣고 잘 섞어줍니다.
8. 반구몰드에 만들어둔 블루베리 젤리 위에 채워줍니다.
(*혹시 너무 익혀서 계란 덩어리가 보인다면, 체로 한번 걸러서 사용해주세요. 블루베리 퓨레가 아까우니까 버릴 수 없지요 ㅠㅠ)
아몬드 비스퀴
계란 80g
아몬드 파우더 60g
슈가파우더 55g
박력분15g
흰자 50g
설탕 12g
무염버터 12g
(30cm x 20cm 팬)
190도에서 약 8분간 구워주세요
(오븐에 따라 시간이 달라질 수 있으니 유의하세요!)
만드는 법
1.계란, 아몬드 파우더, 슈가 파우더를 볼에 넣고 핸드믹서로 뽀얗게 될 때까지 휘핑해주세요
2. 계란 흰자를 핸드믹서로 휘핑해주시고 거품이 어느정도 올라왔으면 설탕을 두번에 걸쳐 넣고 단단해질 때까지 휘핑해줍니다.
(이걸 머랭이라고 불러요!)
3. 머랭을 계란+아몬드파우더+슈가파우더에 두번에 걸쳐 넣고 잘 섞어줍니다.
(스패츌라로 밀어 들어올리듯이 저어주세요)
4. 박력분을 넣고 가루덩어리가 보이지 않을 때까지 잘 섞어주세요
5. 녹인 버터를 넣고 저어줍니다.
(버터의 온도는 50도 정도가 좋아요)
6. 190도에서 30cm x 20cm팬에 약 8분간 구워주세요
(오븐에 따라 시간이 다를 수 있어요!)
블루베리 무스
블루베리 퓨레 70g
휘핑크림 70g
판 젤라틴 1장 (2g)
설탕 15g
레몬주스 1/2 티스푼
만드는 법
1. 젤라틴을 찬물에 불려주세요
2 크림을 휘핑해주세요
(무스를 만들 때는 너무 단단하게 휘핑하시면 안돼요!)
3. 블루베리 퓨레, 설탕 레몬주스, 물기를 뺀 젤라틴을 전자렌지에 넣고 젤라틴이 녹을 때까지 따뜻하게 해줍니다
4. 크림을 3번에 넣고 잘 섞어주세요
(이때, 3번이 너무 뜨거워도 안되고, 너무 차가워도 안된답니다. 손으로 만졌을 때, 따뜻한 느낌도 차가운 느낌도 안나면 좋은 거에요!)
글라사주
물 55g
설탕 105g
물엿 또는 글루코스 시럽 105g
연유 70g
화이트 초콜릿105g
판 젤라틴 3장 (6g)
만드는 법
1. 젤라틴을 찬물에 불려주세요
2. 물, 설탕, 물엿, 연유를 냄비에 넣고 103도가 될때까지 끓여주세요
3. 물기를 뺀 젤라틴을 넣고 저어주세요
4. 3번을 화이트 초콜릿에 부어주고 핸드믹서로 잘 섞어주세요
5. 흰색 식용색소를 넣고 섞어줍니다
6. 보라 + 파랑(조금) 식용색소를 넣고 섞어줍니다
7. 체에 걸러서 랩을 씌워 냉장보관합니다
(하룻밤 재워두면 더 반짝이는 이쁜 글라사주가 됩니다. 시간이 없으신 분들은 적어도 3시간 냉장보관해주세요)
*위 레시피를 만드시면 약 12개의 미니 돔 무스 케익을 만들 수 있어요. 대신, 무슨 레시피는 두배로 늘리셔야 돼요!
저는 6개만 만들었어요.
두배 레시피는 여기,,
(블루베리 퓨레 140g, 휘핑크림 140g, 판 젤라틴 1장 (4g), 설탕30g, 레몬주스 1 티스푼)
Email:
sundaybakingchannel@gmail.com
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Chocolate coffee Mousse cake
Chocolate Mousse cake | Chocolate coffee Mousse cake | chocolate mousse cake recipe | chocolate mousse | chocolate mousse cake | chocolate cake decoration | chocolate cake | chocolate birthday cake
#chocolatemoussecoffeecakerecipe
#chocolatemousse
#chocolatemoussecake
#chocolatecake
#spicebites
This is the Most Incredible & uniquely smooth texture Chocolate coffee Mousse cake, This is the perfect Chocolate Mousse Cake - Soft and moist chocolate cake layer topped with super creamy chocolate mousse. Its coffee produced a unique smooth texture & so deliciously satisfying, you will enjoy every bites of it. This cake might be a bit of work to make but it is well worth the effort. Perfect for any occasion and celebration. enjoy
Spice Bites Blog – 328
ingredients:
for the chocolate cake ;
1 egg – room temperature
vanilla extract 1/2 tsp (2.5ml)
sugar 1/4 cup (50g)
milk 1/4 cup (60ml)
cooking oil 1/4 cup (60ml)
flour / all purpose flour (maida) 1/2 cup (65g)
cocoa powder 2tbsp (28g)
baking powder 1/2 tsp (2.4g)
for the coffee mixture;
whipping cream 1/3 cup (80ml)
instant coffee 1 tbsp (5g)
white chocolate 100g
Gelatin / agar-agar 7g
for the whipped cream ;
whipping cream 400ml
powdered sugar 1 cup (130g)
for the chocolate layer ;
sugar 2 tbsp (25g)
water 1/4 cup (60ml)
milk 1/4 cup (60ml)
semi sweet dark chocolate (100g)
gelatin or agar agar – 3g
***baking pan 8inch***
***cake ring 7inch***
baking time : preheated oven at 170c & bake for 15 to 20 minutes
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——— Spice Bites Other Cake Videos: ———
(you can chose any cake ideas from our Baking Recipes)
‼️ Some amazing recipes from spice bites ‼️
Chocolate mousse cake recipe [No Oven, No Eggs, No Gelatin] :
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Super shiny mirror glaze | Beginner-friendly recipes
In this tutorial I will show you how to make a super shiny, red mirror glaze that is perfect for beginners due to its elastic consistency. I am glazing in real time so that you see how it drips!
The key to mirror glazing is to have a good base recipe and ideally an immersion blender!
This recipe is only 5 ingredients and yes, it calls for glucose and gelatine because in my opinion this is gives you the best consistency for a glaze that will stay in place when you glaze a cake! There is nothing worse than seeing it drip without sticking.
There are sooo many tips in this video (sound on), from avoiding air bubbles, cake prep and textures.
I decided to make a heart shaped mousse cake and cover it with a vibrant red colour, but you can use any shape and any colour you want :)
More beginner-friendly tips:
Start with a cake that has no sharp edges! they are way easier to glaze.
Useful tools as seen in this video: (paid links)
instant read thermometer:
Heart-shaped silicone mould:
Immersion blender:
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Before you keep reading you please consider liking/sharing/commenting/subscribing to help support my small channel on YouTube, thank you!!
If there's a specific video you would like to see or a tutorial series, let me know in the comments and I will try and make it.
**********************
00:00 Ingredients list for mirror glaze (only 5 ingredients!)
01:11 blooming gelatine
04:18 adding your food colour of choice
04:35 emulsifying the glaze, an important step to achieve a reflective surface
05:33 useful tools for glazing
07:42 glazing tips and technique
10:32 final texture check
Ingredients
10g gelatine
60g water
150g glucose
150g sugar
75g water
100g condensed milk
150g white chocolate
I used 1-5g of food colouring