1. First bake an 8-inch cocoa chiffon, cool it thoroughly and unmold, cut two slices of 1cm thick, cut a circle around, one large and one small, the mousse produced in this way is beautiful and beautiful.
2. Soak the gelatine in cold water to soften it. Mix the chocolate and milk. Heat over water until it melts and has no particles. Remove from the heat. Add the soaked gelatine and stir gently until the gelatine is melted. Leave to cool for later use.
3. Add whipped cream and sugar, hit 6 to distribute, and the lines just appear.
4. Don't mix the chocolate liquid with the whipped cream until it is warm to your hands. Remember.
5. Stir evenly from the bottom, don’t stir in circles
6. The bottom of the 8-inch cake mold is wrapped with tin foil to prevent liquid from being poured in and leaking
7. If you are too busy to take a photo of the mold, take a picture of the finished product for your reference. The mold sequence: cake + chocolate mousse, shake the mold, make the mousse smooth, and then add cake + chocolate mousse Vibrate the mold gently, and the surface can be smoothed with a scraper.
8. Refrigerate overnight, heat the knife and cut again. The mousse cut is very smooth.
9. Come on
Tips:When melting the chocolate, don’t over-stir it, it is easy to produce big bubbles.
