Baileys Chocolate Mousse

 Go to work tomorrow, and always felt the day off so fast, flash vacation for seven days had passed, these days have been busy entertaining, did not properly done at West Point. Head ever since reading the warm chocolate Baileys Mousse and has been clamoring to eat, years ago, when the Chinese New Year promised to him, it may never air down, finally taking the time to do today, but let me exceedingly depressed, think of concave shape of the light, stripping effect real is appalling. is also possible that the cake did not add gelatin is completely solidified their power by chocolate, so the effects are better than no other mousse cake class, but really ugly is going to my own bear. Fortunately, good taste, good head he kept saying, can be considered given me no small consolation. hope you like it!!
the mousse high heat, so when I do Taking into account the heat problem, specially made small round shape, is the fear of the head restraint will not eat again, really not what I expected after eating a piece of his I actually asked a second, for his health I refused him, only to coax children as tomorrow as promised to let him eat. but this cake is really attractive, I do not drink and who will deeply in love with this cake, the perfect wine with chocolate combination, make this even more refreshing mousse, so I strongly recommend you do this mousse, even the high heat and then we will fight it right this time!! delicious match for ah!!
now I want to see this photo cry, really good cry, how ugly which Mody, finally want to be out of a boutique, but still failed, the old depressed!! did not have much interest even to the last picture of the!!
prescription is warm, do not rewrite, and directly set out to take her, and thank you again!!
Baileys Chocolate Mousse -
】 【material preparation (8-inch round die, Jane's prescription a 9-inch model, and I am here to component * 0.8)
1. fresh cream 480ml (Heavy Cream)
2. black chocolate 360g (roughly breaking / cut into small pieces)
3. Experian rum 144ml
 production process
1. do first mousse depression. the whipped cream and chocolate into the pot small and medium heat, stirring constantly until chocolate all dissolved, the solution becomes very soft, smooth mousse. then poured into another container in the refrigerator into the stand.
2. and then make the cake at the end, here you can use any familiar or favorite chocolate chiffon, sponge or Swiss roll recipe. (I use Japanese chiffon cocoa recipe)
3. the solution is completely cooled mousse removed from the refrigerator, add wine and stir with a rubber spatula, and then pass the solution to take an electric mixer until pale mousse color of the solution (change to a paler color) can be, this is good mousse depression.
4. will have been paved mousse cake stuck into the bottom of the mold, placed in the refrigerator for more than four hours or overnight. cutting out before consumption Sprinkle cocoa powder on the block or can be coupled with a little whipped cream.