巧克力镜面慕斯蛋糕
简介
前几天，给家人做了个巧克力慕斯生日蛋糕，得到一致的好评。巧克力的醇香、戚风蛋糕的轻盈细腻、介于乳酪蛋糕和巧克力冰淇淋之间的浓郁爽滑口感，每吃一口，都是味蕾的享受，再加上巧克力镜面淋酱，成品更显得高端大气上档气。
食材
主料
可可戚风蛋糕片2片
黑巧克力150g
牛奶100g
蛋黄2颗
细砂糖10g
动物性淡奶油250g
细砂糖20g
吉利丁片10g
辅料
牛奶180g
可可粉40g
细砂糖80g
吉利丁片5g
巧克力镜面慕斯蛋糕的做法
![](https://wkrtcs.bdimg.com/rtcs/image?w=200.00&md5sum=f955c0af9e77c88be57cd369de0dc3f5&sign=9151bb1b85&rtcs_flag=2&rtcs_ver=4&l=webapp&bucketNum=311&ipr={"t":"img","r":"r_2","w":"200.00","h":"200.00","dataType":"jpeg","c":"word/media/image1.jpeg","imgOriW":200,"imgOriH":200})
1.先烤一盘可可戚风蛋糕，放凉后，用六寸圆模和一个直径比圆模小一圈的环璃碗，分别压出大小两片的圆形蛋糕片备用，剩下的蛋糕直接装进肚子里了哈;
![](https://wkrtcs.bdimg.com/rtcs/image?w=200.00&md5sum=f955c0af9e77c88be57cd369de0dc3f5&sign=9151bb1b85&rtcs_flag=2&rtcs_ver=4&l=webapp&bucketNum=311&ipr={"t":"img","r":"r_2","w":"200.00","h":"200.00","dataType":"jpeg","c":"word/media/image2.jpeg","imgOriW":200,"imgOriH":200})
2.将100g牛奶、10g细砂糖和2颗蛋黄放进奶锅充分搅拌均匀后，开小火煮成蛋奶浆;
![](https://wkrtcs.bdimg.com/rtcs/image?w=200.00&md5sum=f955c0af9e77c88be57cd369de0dc3f5&sign=9151bb1b85&rtcs_flag=2&rtcs_ver=4&l=webapp&bucketNum=311&ipr={"t":"img","r":"r_2","w":"200.00","h":"200.00","dataType":"jpeg","c":"word/media/image3.jpeg","imgOriW":200,"imgOriH":200})
3.煮好的蛋奶浆用网筛过滤两遍，备用;
![](https://wkrtcs.bdimg.com/rtcs/image?w=200.00&md5sum=f955c0af9e77c88be57cd369de0dc3f5&sign=9151bb1b85&rtcs_flag=2&rtcs_ver=4&l=webapp&bucketNum=311&ipr={"t":"img","r":"r_2","w":"200.00","h":"200.00","dataType":"jpeg","c":"word/media/image4.jpeg","imgOriW":200,"imgOriH":200})
4.将黑巧克力切成小块，隔温水化开成酱状，(水温不要太高，40度~50度之间即可);
![](https://wkrtcs.bdimg.com/rtcs/image?w=200.00&md5sum=f955c0af9e77c88be57cd369de0dc3f5&sign=9151bb1b85&rtcs_flag=2&rtcs_ver=4&l=webapp&bucketNum=311&ipr={"t":"img","r":"r_2","w":"200.00","h":"200.00","dataType":"jpeg","c":"word/media/image5.jpeg","imgOriW":200,"imgOriH":200})
5.将化开的巧克力酱倒入蛋奶浆中，混合均匀;
![](https://wkrtcs.bdimg.com/rtcs/image?w=200.00&md5sum=f955c0af9e77c88be57cd369de0dc3f5&sign=9151bb1b85&rtcs_flag=2&rtcs_ver=4&l=webapp&bucketNum=311&ipr={"t":"img","r":"r_2","w":"200.00","h":"200.00","dataType":"jpeg","c":"word/media/image6.jpeg","imgOriW":200,"imgOriH":200})
6.吉利丁片提前用冰水泡软后，捞出放入小锅，隔水融化成液态，再倒入巧克力蛋奶浆中，混合均匀，然后放置一边，冷却至25度左右;
![](https://wkrtcs.bdimg.com/rtcs/image?w=200.00&md5sum=f955c0af9e77c88be57cd369de0dc3f5&sign=9151bb1b85&rtcs_flag=2&rtcs_ver=4&l=webapp&bucketNum=311&ipr={"t":"img","r":"r_2","w":"200.00","h":"200.00","dataType":"jpeg","c":"word/media/image7.jpeg","imgOriW":200,"imgOriH":200})
7.动物淡奶油和20克细砂糖混合，打发至七分发，将冷却至25度的巧克力浆混入打发的淡奶油中;
![](https://wkrtcs.bdimg.com/rtcs/image?w=200.00&md5sum=f955c0af9e77c88be57cd369de0dc3f5&sign=9151bb1b85&rtcs_flag=2&rtcs_ver=4&l=webapp&bucketNum=311&ipr={"t":"img","r":"r_2","w":"200.00","h":"200.00","dataType":"jpeg","c":"word/media/image8.jpeg","imgOriW":200,"imgOriH":200})
8.搅拌均匀成慕斯馅;
![](https://wkrtcs.bdimg.com/rtcs/image?w=200.00&md5sum=f955c0af9e77c88be57cd369de0dc3f5&sign=9151bb1b85&rtcs_flag=2&rtcs_ver=4&l=webapp&bucketNum=311&ipr={"t":"img","r":"r_2","w":"200.00","h":"200.00","dataType":"jpeg","c":"word/media/image9.jpeg","imgOriW":200,"imgOriH":200})
9.将之前准备好的两片圆形蛋糕片取岀， 将其中比较大的蛋糕片放入六寸活底圆模底部;
![](https://wkrtcs.bdimg.com/rtcs/image?w=200.00&md5sum=f955c0af9e77c88be57cd369de0dc3f5&sign=9151bb1b85&rtcs_flag=2&rtcs_ver=4&l=webapp&bucketNum=311&ipr={"t":"img","r":"r_2","w":"200.00","h":"200.00","dataType":"jpeg","c":"word/media/image10.jpeg","imgOriW":200,"imgOriH":200})
10.倒入一半的巧克力慕斯馅，再盖上另一片比较小的蛋糕片，再倒入剩下的慕斯馅，抹平表面，移入冰箱冷藏六小时以上;
![](https://wkrtcs.bdimg.com/rtcs/image?w=200.00&md5sum=f955c0af9e77c88be57cd369de0dc3f5&sign=9151bb1b85&rtcs_flag=2&rtcs_ver=4&l=webapp&bucketNum=311&ipr={"t":"img","r":"r_2","w":"200.00","h":"200.00","dataType":"jpeg","c":"word/media/image11.jpeg","imgOriW":200,"imgOriH":200})
11.准备一个小锅，倒入180克牛奶、80克细砂糖、40克可可粉，中火烧开，边烧边慢慢搅拌至可可粉完全溶解，然后转小火慢慢烧至粘稠（要注意观察温度，不要烧糊底);
![](https://wkrtcs.bdimg.com/rtcs/image?w=200.00&md5sum=f955c0af9e77c88be57cd369de0dc3f5&sign=9151bb1b85&rtcs_flag=2&rtcs_ver=4&l=webapp&bucketNum=311&ipr={"t":"img","r":"r_2","w":"200.00","h":"200.00","dataType":"jpeg","c":"word/media/image12.jpeg","imgOriW":200,"imgOriH":200})
12.此时把5g吉利丁片用冰水泡软备用，当可可糊慢慢搅动有粘稠感的时候即可停火，温度慢慢下降至不烫手时，将泡软的吉利丁片捞出，放入可可糊中拌匀，不需要事先隔水溶解，吉利丁片在有余温的可可糊中会自动融化;
![](https://wkrtcs.bdimg.com/rtcs/image?w=200.00&md5sum=f955c0af9e77c88be57cd369de0dc3f5&sign=9151bb1b85&rtcs_flag=2&rtcs_ver=4&l=webapp&bucketNum=311&ipr={"t":"img","r":"r_0","w":"200.00","h":"200.00","dataType":"jpeg","c":"word/media/image13.jpeg","imgOriW":200,"imgOriH":200})
13.将可可糊过筛一遍，随着温度的降低，可可糊粘稠度会越来越高，粘'稠度要掌握好，太粘稠流动性会不好，太稀淋面会露出底胚，一般在温度30度左右，粘稠度比蜂蜜稀一点的时候就可以淋面使用了;
![](https://wkrtcs.bdimg.com/rtcs/image?w=200.00&md5sum=f955c0af9e77c88be57cd369de0dc3f5&sign=9151bb1b85&rtcs_flag=2&rtcs_ver=4&l=webapp&bucketNum=311&ipr={"t":"img","r":"r_0","w":"200.00","h":"200.00","dataType":"jpeg","c":"word/media/image14.jpeg","imgOriW":200,"imgOriH":200})
14.从冰箱里拿出蛋糕脱模，将蛋糕移至晾网上，底下垫一个大一点的盘子，用于回收淋面酱，将淋面酱从蛋糕的上部直接淋下，淋面酱的流动性把握恰当，会自动覆盖蛋糕，全部淋好后放入冰箱冷藏半小时后，将蛋糕取出，移至蛋糕纸托板上，再进行简单的装饰即可。
本文来源：https://www.2haoxitong.net/k/doc/1a95cd8fdcccda38376baf1ffc4ffe473268fdf7.html
文档为doc格式