Chocolate Cheese Mousse
1.
Cream cheese is softened at room temperature and beaten evenly with sugar
2.
Add milk in small amounts and mix well
3.
Add chocolate, microwave for 3-4 minutes until the chocolate melts
4.
Gelatine tablets are soaked in ice water to soften
5.
Add the soaked gelatin flakes to the milk chocolate liquid and stir until the gelatin flakes melt
6.
Whip the whipped cream to a non-flowing state
7.
Add the whipped cream to the milk chocolate liquid
8.
Stir well and serve the creamy mousse
9.
Take a square baking pan, because there is no mousse mold, replace it with a square baking pan, line it with oiled paper, put a layer of cake slices, and then pour half of the mousse liquid
10.
Continue to put a piece of cake
11.
Finally, pour in the remaining mousse liquid and put it in the refrigerator overnight. Sprinkle cocoa powder on the surface for decoration and eat it
Tips:
1 If you have a mousse mold, just use the mold directly. If you don’t have a mousse mold, you can use a square baking pan like me. The oily paper and oily paper should be as long as possible, so it is very convenient to demold
2 The taste of this mousse is not very sweet, and the taste of chocolate is relatively strong. If you like sweetness, you can add 10 grams of sugar.
3 Recipe for cocoa chiffon: 4 eggs, 50 grams of milk, 50 grams of salad oil, 70 grams of low-gluten flour, and cocoa powder at 15.160 degrees for 40-45 minutes
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