No-Bake /미니 트리플 초콜릿 무스케이크 만들기 / Mini Triple Chocolate Mousse Cake Recipe / 아몬드 카라멜 만들기/ Boone Bake

Hello. I'm Boone Bake. Please subscribe and set an alarm before watching. No-Bake~! Let's make a triple mini chocolate mousse cake. Use chocolate chip cookies. Please use moist chocolate chip cookies. Cut almonds or hazelnuts. If you are using crunchy choco chip cookies, increase the amount of butter to 45 grams. Add about 20 g each. Please put in the freezer and let it harden for about 30 minutes. Please melt the chocolate. Let the gelatin stand for 10~15 minutes. 78C to 82C Celsius (172.4F to 180F) Add 80 g to each chocolate. Please put in the freezer and let it harden for about 30 minutes. Let's make s caramel almond stick. When the syrup starts to boil, add almonds. Let cool at room temperature. The temperature of the chocolate mixture is 35 degrees Celsius (about 95 F). It is convenient to mark it with cream. Please put in the freezer and let it harden for about 30 minutes. Let's make caramelized hazelnuts. The temperature of the syrup is about 110 degrees Celsius (about 230F) Let cool at room temperature. Chocolate mixture temperature 35 degrees Celsius (95 F) Add 80% whipped cream. Please put it in the freezer and freeze it for 2~3 hours. The soft taste of triple chocolate~! The caramelized nuts taste really good. Subscriptions and likes are a big boost to me. Thanks for watching my video

Channel: Boone Bake분 베이크

Views: 575,282

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Id: Mq9YJcRp5tM

Length: 10min 41sec (641 seconds)

Published: Sat Nov 21 2020