1. Prepare chiffon cakes, molds, and dark chocolate melt in water for use. Soak the gelatine powder in a little water in advance and then melt it in water for use, light cream.
2. The chiffon cake looks like you like it.
3. Melt the dark chocolate in water and set aside.
4. Add the right amount of sugar to the whipped cream and prepare to whip.
5. Whip the cream until clear lines appear.
6. Pour the melted dark chocolate with whipped cream.
7. Stir well.
8. Slowly pour the melted gelatin solution and stir evenly.
9. Put the chiffon cake on the bottom and gently pour the mousse liquid so that it just covers the first slice of cake.
10. Gently place the second piece of cake.
11. Pour in the last mousse, smooth the surface, and gently pick up the bubbles. Put it in the refrigerator and keep it overnight.
12. Take it out the next day, demould it with a blower, decorate the surface with a little whipped cream, sprinkle with cocoa powder, and decorate a few slices of almond.
Tips:Heart-warming reminder: The powdered sugar for whipped cream is based on personal preference. I don't like particularly sweet, so I added a little bit. Friends with heavy mouth can add a little more when whipping the cream. Personally like the surface decoration.
