Giveaway Recipe Chocolate Mandarin Orange Mousse Delicious Taste Sour Sweet Refreshing

Giveaway Recipe Chocolate Mandarin Orange Mousse, Delicious Taste Sour Sweet and Fresh, Easy to Make, No Oven

= = Pie base mixture = =

250 grams of ground chocolate cookies

120 grams of melted unsalted butter

= = Mandarin orange mousse mixture = =

600 grams of whipped cream

Sun Quick. 100 grams of concentrated mandarin orange juice.

12 g powder gelatin (60 g water)

= = Orange sauce mixture = =

Sun Quick. 130 grams of concentrated mandarin orange juice.

200 grams of water

100 grams of sugar

30 grams of stirred flour

20 grams of salted butter

= = Ganash Chocolate Ingredient = =

Van Houten Prophase National Intense Dark Commodine 250 Grams

250 grams of whipped cream

10 grams of unsalted butter

= = How to do = =

1. Mix the ground chocolate cookies with melted butter, add them to the dungeon you want. Soak free for about 30 minutes.

2. Bloom gelatin. Bring the powder gelatin and sprinkle it in water for 10-15 minutes to fully suck the gelatin.

3. Whip the whipped cream up and fluffy. Add the sunquig. Rich mandarin orange juice. Mix well. Take the gelatin to dissolve the wave for 3-5 seconds. Divide some of the cream and mix it in order to adjust the temperature. Then pour it back and mix it all together.

4. Pour into the print and smooth. Soak free to set for about 30 minutes.

5. Make a citrus sauce, mixed with sunquik, rich mandarin orange juice, water, sugar, flour, stirring the filling. Mix everything well until the powder is exhausted. Set the medium light relatively mild. People keep the mixture until it thickens and boils. Turn off the light, add salted butter, mix it well. Rest completely cold and then squeeze into the 3rd place.

6. Make Ghanash Chocolate Van Houten Prophase National Intense Dark Commud Coyne Butter, Heat Whipped Cream, Leave on for about 1 minute. People Ingredient well. Pour in the 4th layer. Divide some Ghanash Chocolate. Keep squeezing cream. Chill to set for 3-4 hours or overnight.

7. Remove the candy from the print. Bring the ganash that we have divided to make it fluffy. Squeeze the decoration as you like.

📍 delicious trick.

- 9 "print gemstone (about 3 pounds)

- If you use 12 grams of gelatin, soak it in cold water.

-No flour. Use corn flour instead.

- Ploi chose Van Houten Profesional, a good quality wind chocolates that taste as rich as real chocolate, beautiful color, heat resistance, easy to use and worth it.

There are four flavors available.

🍫 Intense Dark Chocolate Compound, Rich Taste, Clear Chocolate Scent, Definitely Like Dark Chocolate

🍫 Semi-Sweet Dark Chocolate Compound (Semi-Sweet Dark Chocolate Compound) Good intensity, a little sweeter, easy to eat, fits a menu that needs a mellow taste.

🍫 Milk Chocolate Compound Milk Chocolate Smell Soft Sweet Taste Suitable for People Who Don't Like Bitter Chocolate

🍫 White Chocolate Compound, White Chocolate with Milky Taste

Anyone looking for good quality chocolate, Ploy recommends Van Houten Pro Fest National.

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