1. Bake a chocolate chiffon.
2. Use a knife to make a cake slice that is slightly smaller than a 6-inch round mold. Spread a piece of greased paper on the bottom of the mold, and then put the cake slices in.
3. Soak 5 grams of gelatine tablets in cold water to soften.
4. Take a container, add egg yolk, milk and 60 grams of whipped cream and stir evenly, then heat over water and stir continuously until slightly thickened (the temperature rises to about 80 degrees.)
5. Turn off the heat and add dark chocolate coins.
6. Stir until melted.
7. When the temperature drops to about 50 degrees, add soft gelatin tablets.
8. Stir until melted and uniform.
9. Add 20 grams of powdered sugar to 100 grams of whipped cream and beat until it is slightly fluid.
10. Mix with dark chocolate paste three times.
11. Pour into the round mold. Refrigerate in the cold box until slightly solidified.
12. Make Baiqiao Mousse Paste, the same as above.
13. Pour the white chopped mousse on top of the black chopped mousse.
14. Put it in the refrigerator for more than 4 hours, take it out and blow it out with a hair dryer. I blow a little too much,
15. This is a birthday cake for my daughter, so I decorated it.
16. Using the same recipe without any cake slices, I made 4 cups.
17. Finished picture
