6-inch chocolate mousse cake

Overview

I have made mango mousse cake, and today I will try to make a chocolate mousse cake. Because I bought two packs of chocolate powder at home and used it too slowly, so I wanted to use up the chocolate powder. Unexpectedly, the children liked the mousse cake so much.

Tags

• dessert
• butter
• cocoa powder
• digestive biscuits
• whipping cream
• white sugar
• fine sugar
• gelatin tablets
• milk

Ingredients

Steps

1. 1 Crush the digestive biscuits with a rolling pin, heat the butter in the microwave for one minute, stir the melted butter and biscuit crumbs together, pour it into a six-inch chiffon cake mold, press it firmly with your hands, and put it in the refrigerator for half an hour.

   

2. 2 Soak the gelatin sheets in cold water and heat the milk until soft. Add the soaked gelatin sheets into the milk, stir them together to melt, and add the cocoa powder into the milk liquid.

   

3. 3 Add light cream to sugar and start whipping.

   

4. 4 Mix the chocolate liquid and cream liquid together, take out the refrigerated biscuit crumbs, pour the mousse liquid into the mold, and put it in the refrigerator for more than six hours, preferably overnight.

   

5. 5 It had only been refrigerated for a few hours, but when I woke up, my child had beaten me to it!

   

6. 6 Take it out of the refrigerator and gently blow the mold with a hair dryer for a minute or two to remove it. Sprinkle the cocoa powder evenly on top with a sieve.

   

7. 7 Since the finished product has already been eaten by the greedy cat, let’s just look at the cut surface!