Chocolate mousse

Overview

It has the original taste of chocolate without adding too much sugar. I like the bitter taste. The weather is hot and I am tired of eating cream cakes. I want to eat mousse. It tastes better after being refrigerated

Tags

• baking
• cake base
• sugar
• whipping cream
• white chocolate
• dark chocolate
• gelatin tablets
• milk

Ingredients

Steps

1. 1 First bake an 8-inch cocoa chiffon, let it cool and remove from the mold, cut two 1cm thick slices, and cut a circle around it, one large and one small. The mousse will be beautiful.

   

2. 2 Soak the gelatine in cold water until it softens. Mix the chocolate and milk. Heat over water until melted and without particles. Remove from heat. Add the soaked gelatine and stir gently until the gelatine melts. Leave to cool and set aside

   

3. 3 Beat the light cream and sugar until 6 portions are distributed, and texture just appears.

   

4. 4 Remember to mix the chocolate liquid with the whipped cream only when it has cooled down to hand temperature.

   

5. 5 Stir evenly from the bottom, do not stir in circles

   

6. 6 Wrap the bottom of the 8-inch cake mold with tin foil to prevent liquid from leaking

   

7. 7 I am so busy that I forget to take photos of the mold. Let me take a picture of the finished product for your reference. The order of placing the mold is: cake + chocolate mousse liquid, shake the mold to make the mousse liquid smooth, add cake + chocolate mousse liquid, shake the mold gently, and the surface can be smoothed with a scraper.

   

8. 8 Refrigerate overnight, heat the knife before cutting, the mousse cut will be very smooth.

   

9. 9 Here’s a nice one