巧克力慕斯乳酪蛋糕的製作方法 (免烤)｜No-bake Layered Chocolate Mousse Cheesecake Recipe｜ToriTori Cooking

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巧克力慕斯乳酪蛋糕 Chocolate Mousse Cheesecake

這個食譜教你如何製作巧克力慕斯乳酪蛋糕。
以下是所需的材料和製作步驟:

This recipe teaches you how to make Chocolate Mousse Cheesecake.
Here are the ingredients and steps:

材料 Ingredients

餅乾底 Cookie Crust
120g 消化餅乾 Digestive Biscuits
38g 融化的奶油 Melted Butter

巧克力乳酪蛋糕 Chocolate Cheesecake
3.5g 吉利丁片 Gelatin Sheets
120g 牛奶巧克力 Milk Chocolate
50g 鮮奶油 Heavy Cream
145g 打發的鮮奶油 Whipped Cream
55g 奶油乳酪 Cream Cheese
5g 細砂糖 Granulated Sugar

巧克力鏡面 Glazed Chocolate
2g 吉利丁片 Gelatin Sheets
25g 水 Water
35g 細砂糖 Granulated Sugar
12g 可可粉 Cocoa Powder

步驟:
預備工作:
1. 用冷水浸泡吉利丁片30分鐘後用手壓乾水份備用。

A. 餅乾底
1. 將消化餅放入密實袋，用擀麵棍碾壓弄碎。

2. 加入溶化的奶油，用手搓至均勻。

3. 在慕絲圈裡面平均分配餅乾底。底部用擀麵棍壓實，蛋糕的側面則用手壓實。放入冰箱冷藏固定。

B. 巧克力乳酪蛋糕
1. 切碎巧克力。然後倒入耐熱容器中，加入鮮奶油，拌勻。封上保鮮膜，微波30秒後攪拌至完全融化並混合。

2. 加入2g預備好的吉利丁片，攪拌均勻，完成製作巧克力糊。

3. 預備115g稍微打發的鮮奶油，加入85g的巧克力糊，攪拌均勻，完成製作中層巧克力慕絲糊（淺咖啡色）。

4. 將100g 中層巧克力慕絲糊加入剩餘的巧克力糊中，攪拌均勻，便完成製作底層巧克力慕絲糊（深咖啡色）。

5. 取出餅乾底，用底層巧克力慕絲糊注滿底部1/3的空間，放入冰箱冷凍5分鐘。

6. 用中層巧克力慕絲糊注入中間1/3的空間，再放入冰箱冷凍備用。

7. 製作原味乳酪慕絲。用橡膠刮刀攪拌奶油乳酪至軟化。

8. 加入細砂糖，攪拌均勻。

9. 加入1.5g吉利丁片液體（微波15秒至溶化），攪拌均勻。

10. 加入30g 稍微打發的鮮奶油，攪拌均勻。完成製作乳酪慕絲麵糊。
注入乳酪慕絲麵糊，記得要預留空間給巧克力鏡面～放入冰箱冷凍備用。

C. 巧克力鏡面
1. 製作巧克力鏡面。在鍋中加入25g水、35g糖和篩入12g可可粉，攪拌均勻。

2. 以小火煮至沸騰後關火。3分鐘後加入剩餘的2g吉利丁片，攪拌均勻。完成製作巧克力鏡面。

3. 巧克力鏡面降溫後，過篩倒入蛋糕的表面。輕輕搖晃模具使鏡面平均覆蓋蛋糕頂部。

4. 在巧克力鏡面上灑上開心果碎作裝飾。最後放入冰箱冷藏3小時。

5. 一邊轉動蛋糕，一邊用火槍燒慕斯圈的周圍約2分鐘，便可以輕鬆脫模。
脫模後放入冰箱再冷凍10分鐘便可享用^_^

Steps:
Preparation:
1. Soak the gelatin sheets in cold water for 30 minutes and then take out from water and squeeze to dry out the water by hand.

A. Cookie Crust
1. Put the digestive biscuits in a zipper bag and smash it with a rolling pin.

2. Add the melted butter and rub it with your hands until it is even.

3. Distribute the cookie crust evenly in the mousse ring. Press the bottom with a rolling pin, and use hands to fix the sides of the cake. Put it in the freezer.

B. Chocolate Cheesecake
1. Chop the chocolate. Then pour it into a heat-resistant bowl. Add heavy cream, and mix well. Cover with plastic wrap, microwave for 30 seconds and stir until completely melted and mixed.

2. Add 2g of the prepared gelatin sheets. Stir evenly and finish making the chocolate paste.

3. Prepare 115g of lightly whipped cream. Add 85g of chocolate paste and stir evenly to complete the middle layer chocolate mousse batter (light brown color).

4. Add 100g of the middle chocolate mousse batter to the remaining chocolate paste, stir evenly to complete the bottom chocolate mousse batter (dark brown color).

5. Take out the cookie crust. Fill the bottom 1/3 of the space with the bottom chocolate mousse batter. Freeze for 5 minutes.

6. Pour the middle chocolate mousse batter into the middle 1/3 of the space. Then freeze for later use.

7. To make the rare cheesecake. Stir the cream cheese with a spatula until softened.

8. Add granulated sugar and mix well.

9. Add 1.5g gelatin liquid (microwave the gelatin sheets for 15 seconds until it melts) and stir evenly.

10. Add 30g of lightly whipped cream and mix well. Finish making cheesecake batter.
Pour the cheesecake batter in. Remember to reserve space for the glazed chocolate on top~ Freeze for later use.

C. Glazed Chocolate
1. Make the glazed chocolate. Add 25g of water, 35g of sugar and 12g of cocoa powder into the pot and stir evenly.

2. Bring to a boil over low heat. Chill for 3 minutes and add the remaining 2g gelatin sheets and mix well. Finish making the glazed chocolate.

3. After it has cooled down, sift and pour it onto the surface of the cake. Gently swing the mold so that it can be evenly covered the top of the cake.

4. Sprinkle chopped pistachios for decoration. Finally put it in the refrigerator for 3 hours.

5. Use a fire cooking torch to heat the outside of mousse ring for about 2 minutes. Then it can be easily demoulded.
After demoulding, put it in the refrigerator and freeze for 10 minutes, then you can enjoy it^_^

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