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Cocoa Mousse Layer: Milk

Home-style Chinese recipe: Cocoa Mousse Layer: Milk.

Total
10 minutes
Cocoa Mousse Layer: Milk finished dish
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Why You'll Love This Recipe

  • Courtesy of Meishitianxia's Wuhuibinghao
  • Difficulty: Normal
  • Flavor: Sweet

Ingredients

  • 50g Milk
  • 1 sheet Gelatin Sheet
  • 20g Dark Chocolate
  • 90g Cream
  • 3g Cointreau
  • 50g Mango Mousse Layer: Milk
  • 1 sheet Gelatin Sheet
  • 80g Mango Puree
  • 90g Cream Cheese Whipped Cream
  • 2g Cointreau
  • 5g Lemon Juice
  • 50g Strawberry Mousse Layer: Milk
  • 80g Strawberry Puree

Step-by-Step Instructions

  1. Step 1

    Soak the gelatin sheets in cold water until soft and set aside.

    Cocoa Mousse Layer: Milk step 1: Soak the gelatin sheets in cold water until soft and set aside.

  2. Step 2

    Whip the cream with an electric mixer until stiff peaks form, then set aside.

    Cocoa Mousse Layer: Milk step 2: Whip the cream with an electric mixer until stiff peaks form, then set aside.

  3. Step 3

    Melt dark chocolate in milk over a double boiler until fully dissolved. Add softened gelatin sheet and stir well to combine.

    Cocoa Mousse Layer: Milk step 3: Melt dark chocolate in milk over a double boiler until fully dissolved. Add soft

  4. Step 4

    Remove from heat and let cool naturally before adding whipped cream and Cointreau.

    Cocoa Mousse Layer: Milk step 4: Remove from heat and let cool naturally before adding whipped cream and Cointrea

  5. Step 5

    Stir until well combined.

    Cocoa Mousse Layer: Milk step 5: Stir until well combined.

  6. Step 6

    Spoon one-third of the chocolate mousse mixture into each mousse cup, then chill in the refrigerator until set.

    Cocoa Mousse Layer: Milk step 6: Spoon one-third of the chocolate mousse mixture into each mousse cup, then chill

  7. Step 7

    Follow the same method to make mango and strawberry mousses. Chill each layer until set before adding the next.

    Cocoa Mousse Layer: Milk step 7: Follow the same method to make mango and strawberry mousses. Chill each layer un

  8. Step 8

    Top with a layer of strawberry mousse.

    Cocoa Mousse Layer: Milk step 8: Top with a layer of strawberry mousse.

  9. Step 9

    Smooth the top of the mousse cups and continue chilling until fully set.

    Cocoa Mousse Layer: Milk step 9: Smooth the top of the mousse cups and continue chilling until fully set.

Cooking Tips

  • Courtesy of Meishitianxia's Wuhuibinghao
  • Difficulty: Normal
  • Flavor: Sweet

Recipe Card

Home-style Chinese recipe: Cocoa Mousse Layer: Milk.

Ingredients

  • 50g Milk
  • 1 sheet Gelatin Sheet
  • 20g Dark Chocolate
  • 90g Cream
  • 3g Cointreau
  • 50g Mango Mousse Layer: Milk
  • 1 sheet Gelatin Sheet
  • 80g Mango Puree
  • 90g Cream Cheese Whipped Cream
  • 2g Cointreau
  • 5g Lemon Juice
  • 50g Strawberry Mousse Layer: Milk
  • 80g Strawberry Puree

Method

  1. Soak the gelatin sheets in cold water until soft and set aside.
  2. Whip the cream with an electric mixer until stiff peaks form, then set aside.
  3. Melt dark chocolate in milk over a double boiler until fully dissolved. Add softened gelatin sheet and stir well to combine.
  4. Remove from heat and let cool naturally before adding whipped cream and Cointreau.
  5. Stir until well combined.
  6. Spoon one-third of the chocolate mousse mixture into each mousse cup, then chill in the refrigerator until set.
  7. Follow the same method to make mango and strawberry mousses. Chill each layer until set before adding the next.
  8. Top with a layer of strawberry mousse.
  9. Smooth the top of the mousse cups and continue chilling until fully set.

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