Chocolate Mousse Cake

Chocolate Mousse Cake

1. Prepare the chiffon cake, cut off the sides of the cake slices, just a circle smaller than the cake mold, and then everything

2. Add 320 grams of whipped cream to 40 grams of sugar, beat until slightly grained, and put in the refrigerator

3. The chocolate is melted in hot water

4. Put 80 grams of milk into the fish film to soak softly. After the soaking is soft, put the fish film into the pot and melt in water.

5. Put the melted chocolate into the melted milk and mix well

6. Take out the whipped cream and pour the mixed chocolate liquid into the whipped cream

7. Stir well and serve as mousse filling

8. Take a piece of cake and put it in the live bottom mold, pour half of the mousse filling

9. Put another piece of cake

10. Pour in the remaining mousse filling. Cover with plastic wrap and put it in the refrigerator for more than 4 hours

Tips:

The cake film is placed on a tall cup, and the film can be easily removed by turning it around with a hot towel.