WHAT YOU NEED

Ingredients

Chocolate chip cookies in moderation
Three eggs.
65 grams of fine sugar
48 grams of sesame oil
48 grams of water
45 grams of low-fat flour
20 grams of cocoa powder
Chocolate mousse in moderation
67 grams of egg yolk
59 grams of fine sugar
122 grams of milk
168 grams of dark chocolate
Gelatin tablets are 2.1 grams
240 grams of cream

How TO MADE Chocolate mousse with four leaves

Steps 1 to 4

1. First, make the shape of the cake.

2. Egg yolk separated from protein.

3. The egg yolk is opened, mixed with water, and then mixed with olive oil.

4. Cocoa powder and low-fat flour are placed in a bowl, mixed slightly evenly with a scraper, and sifted into egg yolk.

Steps 5 to 8

5. Use an egg beater to stir the dough evenly and smoothly.

6. Note that this step is stirred by many people with a rubber scraper, but the trick that the PH master gave us was to stir with a manual egg beater, the dough will be smoother and more uniform, not producing lumps.

7. Add fine sugar three times to the egg whites to create a moist foam.

8. The finished protein cream is first mixed with a small part of the dough, then poured all over, mixed evenly by stirring, be careful not to foam.

Steps 9 to 12

9. The mixed dough is poured into a 13-inch pan with oil paper and scraped flat with a scraper.

10. Put in a preheated oven to 170 degrees and bake for 14-15 minutes.

11. After cooking, cover both sides with oil paper and dry to cool.

12. After cooling, carve the heart shape with a heart-shaped mold.

Steps 13 to 16

13. Here I'm using a heart-shaped mold that's smaller than the outer circle of the Muse, so that I can keep the Muse's appearance complete and beautiful.

14. If you use the same model, you might be able to see the cake from the side.

15. The next step is to make mousse.

16. The gelatin is soaked in cold water and softened.

Steps 17 to 20

17. Serve three eggs with fine sugar by hand, while heating the milk on the stove.

18. Heat the hot milk until it boils and slowly pour it into the egg yolk, stirring evenly on both sides of the egg.

19. Then put the milk egg yolk back on the stove, insert the thermometer, and heat it on a medium-low flame, but not too high! Otherwise, you'll cook the eggplant soup.

20. While heating, use the egg beater to stir rapidly and continuously until heated to 83 degrees Fahrenheit.

Steps 21 to 24

21. Put it on the ready-made dark chocolate.

22. Use an egg beater to smooth the chocolate, put it in a softened gelatin and continue stirring until melted.

23. If the chocolate does not melt for a while, it can be heated slightly with waterproofing and continued stirring.

24. The degree to which the chocolate juice is smooth.

Steps 25 to 28

25. If you send the cream lightly, you can't send it too early, as long as you send it to a slightly textured, slightly thick, then the cream that drips from the egg maker will disappear without a trace.

26. A small amount of whipped cream is poured into the chocolate liquid and stirred evenly with an egg beater.

27. Add all the cream, and use a rubber scraper to stir the mousse evenly to this extent.

28. A preservative film is wrapped under the mucus circle to prevent the mucus from leaking out.

29. Put a piece of cake on the bottom.

30. Pour half of the mousse into the liquid, and clean it with a small scraper, avoiding hollow bubbles at the bottom when pouring.

31. Put on another piece of cake.

32. This time, pour the mousse full and scrape it from the edge with a scraper, the excess mousse will be scraped off and the mousse will be flatter.

33. Put in the refrigerator for more than four hours or overnight.

34. After being removed, blow a few rounds of hot air around the moose circle with a blower.

35. It's easy to get out of shape.

36. The surface of the de-moulded mousse cake is sprinkled with matcha powder.

37. The four-leaf clover chocolate mousse is done.

38. Map of the finished product.

39. Map of the finished product.

40. Map of the finished product.

41.