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Ingredients: butter, condensed milk, water, sugar, agar-agar, protein - ideally 70 gr, optional vanilla, citric acid, chocolate, coconut or cocoa, chocolate icing
Cooking method:
We prepare the form, put cling film in it, pour a little bottom with melted chocolate. We take a saucepan, pour water into it, add agar-agar, stir, and add sugar and mix in the same way. Combine softened butter with condensed milk and mix until smooth.
We turn on the mixer and beat our proteins, and in the meantime put the syrup with agar-agar on fire and, with constant stirring, cook up to 110 ° or, if there is no thermometer, until a continuous snotty falling thread. The syrup should boil well, it is better to overcook rather than undercook. And pour the ready-made hot syrup into the whipped proteins to the peaks in a thin stream and continue to beat. The mousse should be dense, like protein custard.
Don't forget to add citric acid. Next, add the oil-condensed mass in parts. But it is no longer necessary to beat, it is enough just to mix well at low speeds, until smooth.
Now quickly pour the mass into the mold and onto the layer of chocolate, as the mass quickly seizes before our eyes, level the top and cover with a film and slightly level the top with our hands. Refrigerate for at least 6 hours, maximum overnight. You can already cut and roll them in cocoa, chocolate, or finely chopped pistachios or coconut flakes after 30 minutes.
I melted dark chocolate in a water bath, you can take milk chocolate, and coated the top and sides of the pieces with chocolate, not a thick layer, with a silicone brush.
I tried to dip the pieces on a toothpick into chocolate, but I will tell you a lot of chocolate then on sweets, we don’t like it. If you want and love chocolate very much, dip the pieces completely in chocolate and on parchment.
When you prepared the form, pour the bottom with chocolate and then pour the mousse on top of the chocolate. So, when you take out the cut mousse from the mold with the film, the bottom of the sweets will already be in chocolate, Carefully take them out and each piece, coat with chocolate and place on parchment so that the chocolate frozen.
If you want, just roll in cocoa, but very soon the cocoa will get soaked and the sweets will not look very attractive and taste the same. Cocoa in this case should be waterproof, if you have such cocoa, then please. You can roll in coconut flakes, or nuts. As for me, the classic recipe for bird's milk should be in chocolate ..