허쉬초콜릿이 들어간 허쉬 아이스크림 무스만들기 🧡

 

 

허쉬 무스

1. 허쉬 아이스크림
허쉬 다크초콜릿 250g, 우유 300g, 생크림 500g, 달걀 110g, 설탕 130g, 바닐라 익스트렉 3g

① 허쉬 다크초콜릿을 잘게 다진다.
② 냄비에 우유, 생크림을 넣고 50℃까지 가열한다.
③ 볼에 달걀과 설탕을 넣고 섞은 뒤 바닐라 익스트렉을 넣고 섞는다.
④ 3.에 2.를 ⅓ 부어준 후 섞은 뒤 다시 2,에 부어주면서 섞는다.
⑤ 냄비에 다시 옮겨 담고 1.을 넣고 섞은다음 걸쭉한 농도가 될 때까지 중불에서 끓인다.
⑥ 체에 거른 뒤 밀착 랩핑 후 30℃까지 식힌다.

2. 초코 코팅
코팅초콜릿 300g, 허쉬 다크초콜릿 80g, 식용유 30g

① 전자레인지용 볼에 코팅초콜릿과 허쉬 다크초콜릿을 넣고 30초씩 돌려가며 완전히 녹인다.
② 식용유를 넣고 깊은 비커에 옮겨 담은 뒤 핸드블렌더로 유화시키고 40℃에서 사용한다.

3. 마무리
허쉬 다크초콜릿 95g, 식용유 5g, 장식용 허쉬 다크초콜릿 1조각

① 원형1호 무스링에 바닥랩과 띠지를 두른 후 받침대로 바닥을 받친다.
② 전자레인지용 볼에 허쉬 다크초콜릿을 넣고 녹인 후 식용유를 넣고 핸더블랜더로 유화시킨다.
③ 1.에 부어주고 냉동실에 20분 굳힌다.
④ 3.위에 허쉬 아이스크림을 부어준 뒤 윗면을 평평히 하고 랩을 씌운 다음 냉동실에서 12시간 굳힌다.
⑤ 4.를 무스링에서 분리 한 뒤 전체적으로 고르게 문질러줘서 성에를 제거한다.
⑥ 받침대를 받친 식힘망 위에 5.를 올리고 40℃가 된 초코 코팅을 가장자리부터 부어준다.
⑦ 스패튤러로 재빠르게 윗면을 쓸어 평평히 해주고 두께 0.1cm가 되도록 여러 번 탭을 준다.
⑧ 장식용 허쉬 다크초콜릿을 올리고 바로 커팅한 다음 냉동실에 넣어 냉동보관 한다.

-생크림 유지방 함량 35%를 사용하였습니다.
-참조 유튜브 준의 작은식탁님 감사합니다.

-냉동보관 1달 가능
-제조원가 13,850원, 1/6조각 예상 판매가 11,500원

 

 

 

 

 

Hershey's Mousse

1. Hershey's Ice Cream

hershey's dark chocolate 250g, milk 300g, whipping cream 500g, egg 110g, sugar 130g, vanilla extract 3g

 

① Finely chop Hershey's dark chocolate.

② Put milk and whipping cream in a pot and heat to 50℃.

③ Put eggs and sugar in a bowl and mix, then add vanilla extract and mix.

④ Pour ⅓ of 2. into 3. and mix, then pour in 2. and mix again.

⑤ Transfer back to the pot, add 1., mix, and boil over medium heat until thick.

⑥ After sieving, surface wrap and cool to 30℃.

 

2. Chocolate Coating

coated chocolate 300g, hershey's dark chocolate 80g, cooking oil 30g

 

① Put the coated chocolate and Hershey's dark chocolate in a microwaveable bowl and melt completely microwave, 30 seconds at a time to time.

② Add cooking oil, transfer to a deep beaker, emulsify with a hand blender, and use at 40℃.

 

3. Wrap up

hershey's dark chocolate 95 g, cooking oil 5 g, decorative hershey's dark chocolate 1 piece

 

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

② Put the Hershey's dark chocolate in a microwaveable bowl and melt it, then add cooking oil and emulsify it with a hand blender.

③ Pour in 1. and harden in the freezer for 20 minutes.

④ 3. After pouring Hershey's Ice Cream on top, flatten the top, put a wrap on, cover and harden in the freezer for 12 hours.

⑤ Remove the frost by removing 4. from the mousse ring and rubbing it evenly throughout.

⑥ Put the cooling net on the pedestal, Put a 5. on top of that, and pour the Chocolate Coating that has reached 40℃ from the edge.

⑦ Quickly sweep the top surface with a spatula to make it flat, and tap it several times to make it 0.1cm thick.

⑧ Put the decorative Hershey's dark chocolate on top and cut immediately, then put it in the freezer and keep it frozen.

 

-We used 35% of whipping cream milk fat.

- Expiration date: 1 month frozen.

- Manufacturing cost 13,850 won, 1/6 pieces estimated selling price 11,500 won.

 

 

 

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