ABC초콜릿이 들어간 ABC무스 만들기

 

 

ABC 무스

 

1. 초코 크러스트
오레오쿠키 80g, 생크림 10g

① 원형1호 무스링에 바닥랩과 띠지를 두른 후 받침대로 바닥을 받친다.
② 푸드 프로세서를 이용하여 오레오쿠키를 곱게 갈아준다. 
③ 생크림을 넣고 섞는다. 1.에 넣고 평평하게 눌러준다. *손잡이 없는 일자유리컵을 이용하여 눌러주면 쉽게 가능하다.
④ 냉장고에 30분 굳힌다.

2. ABC 무스
토핑용 ABC초콜릿 100g, 젤라틴 2g, 달걀 노른자 40g, 설탕 25g, 우유 99g, ABC초콜릿 133g, 생크림 236g

① 토핑용 ABC초콜릿을 12등분씩 잘게 자른다.
② 젤라틴을 찬물에 10분간 불린 후 물기제거를 한다.
③ 냄비에 노른자, 설탕을 넣고 섞은 뒤 우유를 넣고 섞는다.
④ 계속 저어주며 80℃까지 가열한 다음 불에서 내리고 2.를 넣고 섞는다.
⑤ ABC초콜릿을 전자레인지를 이용해 녹인 후 4.를 3번 나누어 넣으며 섞는다.
⑥ 차가운 생크림을 75% 휘핑한 다음 5.에 3번 나누어 섞은 뒤 1.을 넣고 가볍게 섞는다.

3. 마무리
장식용 ABC초콜릿 9개 (18g)

① 초코 크러스트 위에 ABC 무스를 부어준다. 이때 흔들지 않고 가볍게 윗면을 정리한다.
② 윗면에 랩을 씌우고 냉동실에 12시간 굳힌다.
③ 띠지와 랩을 벗기고 윗면에 ABC초콜릿을 올려 장식한다.

 

-냉장보관 2일, 냉동보관 1달 가능
-제조원가 5,750원, 1/6조각 예상 판매가 4,800원
-참조 비앤씨월드 감사합니다.

 

 

 

 

 

ABC Mousse

 

 

 

1. Choco Crust

Oreo cookie 80g, whipping cream 10g

 

① Put the bottom wrap and the mousse band on the round No. 1 mousse ring and support the floor with the pedestal.

② Grind the Oreo cookies finely using a food processor.

③ Add whipping cream and mix. Put it in 1. and press it flat. * You can easily do this by pressing using a straight glass cup without a handle.

④ Harden in the refrigerator for 30 minutes.

 

2. ABC Mousse

topping, ABC chocolate 100g, gelatin 2g, egg yolk 40g, sugar 25g, milk 99g, ABC chocolate 133g, whipping cream 236g

 

① Chop the ABC chocolate for topping into 12 equal parts.

② Soak the gelatin in cold water for 10 minutes and then drain the water.

③ Put the yolk and sugar in a pot and mix, then add milk and mix.

④ Continue to stir and heat to 80℃, then remove from the heat and add 2. and mix.

⑤ Melt ABC chocolate in a microwave, then add 4. 3 times and mix.

⑥ After whipping 75% of cold whipping cream, divide 5. 3 times and mix, then add 1. and mix lightly.

 

3. Finish

9ea ABC chocolates for decoration (18g)

 

① Pour ABC Mousse over the Choco Crust. At this time, finish the top lightly without shaking.

② Cover the top with cling film and harden in the freezer for 12 hours.

③ Remove the strips and wrap, and decorate the top with ABC chocolate.

 

- Expiration date: 2 days refrigerated and 1 month frozen.

- Manufacturing cost 5,750 won, 1/6 pieces estimated selling price 4,800 won.

 

 

 

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