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шоколадный муссовый торт / торт без выпечки / chocolate mousse cake/ no bake cake/ YUMMY ADVENTURES

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Описание

Сегодня мы приготовим ШОКОЛАДНЫЙ МУССОВЫЙ ТОРТ. Today we're cooking CHOCOLATE MOUSSE CAKE.

Всем привет! Меня зовут Ника. Я люблю готовить и изучать новые рецепты. На моем канале вы сможете увидеть рецепты из различных стран, а также десерты.


Ингредиенты
Карамельная глазурь:
100 г сахара
150 г сливок 33%
100 г глюкозного сиропа
35 г масла
100 г молочного шоколада
5 г желатина, замочить водой

Хрустящий слой (16 см дм х 2) :
105 г молочного шоколада
140 г воздушного риса

Крем с маскарпоне и медом (18 см в дм) :
2 желтка
60 мл меда
5 г желатина, замочить водой
250 г комнатной температуры

Шоколадный мусс (20 см дм) :
300 мл сливок
200 г молочного шоколада
10 г желатина, замочить водой

Пошаговый рецепт: https://bit.ly/2pzadde

#муссовыйторт #карамельнаяглазурь #nobake

Ingredients
Caramel glaze:
100g sugar
150g cream 33%
100 g glucose syrup
35g butter
100g milk chocolate
5 g gelatin, soak with water

Crispy layer (16 cm dm x 2) :
105g milk chocolate
140g rice crispies

Cream with mascarpone and honey (18 cm in dm) :
2 egg yolks
60ml honey
5 g gelatin, soak with water
250g room temperature

Chocolate mousse (20 cm dm) :
300ml whipped cream
200g milk chocolate
10 g gelatin, soak with water

Stages:
Glaze:
1) Prepare a dry caramel. In a saucepan pour sugar and leave on medium heat to melt. Sugar should be brought to amber color. It takes 10-15 minutes. Sugar cannot be stir.
2) In a separate saucepan, mix the cream, glucose and add the butter, diced. Give the butter to melt and the mass to boil over medium heat.
3) Once the sugar is completely melted-pour the cream. The mass will begin to actively boil. Stir it for 2-3 minutes with a silicone spatula or wooden spoon.
4) Remove from heat, add chopped chocolate and gelatin. Stir until smooth, cover with cling film and refrigerate overnight.

Crispy layer:
1) In the microwave, at intervals of 30 seconds, melt the finely chopped chocolate.
2) Add the rice crispies and stir.
3) Spread the mass on a baking sheet, covered with parchment paper or Teflon Mat. It is necessary to level so that there were two discs with a diameter of 16 cm.
4) Remove to the refrigerator until completely set. When we collect the cake - you will need to cut 2 circles.

Cream with mascarpone and honey:
1) Beat the egg yolks.
2) Heat the honey in the microwave. Melt the gelatin for 15 sec.
3) Pour into the yolks and whisk until white and increase the mass in volume.
4) Add mascarpone at room temperature, stir with a whisk until smooth.
5) Pour everything into a form, covered with cling film and put in the freezer for 2 hours.

Mousse:
1) Beat heavy cream to medium peaks.
2) Melt the chocolate. Let it cool.
3) Melt the gelatin for 15 seconds in the microwave.
4) Mix everything gently from bottom to top with a spatula to keep the mass airy.

Assembly:
1) Put in the form of 20 cm dm first crispy layer. Pour part of the mousse. Put the frozen cream with mascarpone and another part of the crispy layer. Pour the remaining mousse and level.
2) Lightly knock the form on the table to get rid of extra bubbles and remove overnight in the freezer.
3) On the next day, we continue to assemble the cake. Warm up the glaze at intervals of 30 seconds, also take it out and mix. As soon as it becomes liquid once again - she needed to give time to cool down to room temperature.
4) Take the cake out of the freezer and decorate with glaze.



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