Chocolate Mousse Cake
1.
Sandwich the Oreo cookies;
2.
Cut the biscuits in half according to the height of the mold and save them for decoration;
3.
Put the cut biscuits and other biscuits (80 grams required) with the sandwich removed in a fresh-keeping bag and crush;
4.
Put the butter in the microwave for two minutes to melt;
5.
Mix the biscuits with the melted butter and mix well;
6.
Pour into the mold, compact with a spoon, put it in the refrigerator for 20 minutes, and use it as a mousse for later use;
7.
Soak the gelatine powder with milk;
8.
Melt the dark chocolate by heating in water;
9.
Mix the melted chocolate and gelatin milk liquid evenly;
10.
Put the whipped cream in a basin and beat to 60%;
11.
Mix the chocolate with whipped cream and mix well;
12.
Pour the mixed mousse into the bottom of the refrigerated Oreo cake, and send it to the refrigerator for refrigeration;
13.
Refrigerate for about 30 minutes, the surface is basically solidified, take out a layer of cocoa powder, continue to put it in the refrigerator for 2-3 hours;
14.
Take out the refrigerated mousse, cover the mold with a hot towel for a few minutes, and demold;
15.
Place the chocolate beans on top and sift a layer of cocoa powder;
16.
Then choose chocolate-colored chocolate beans on the surface for decoration, and stick the cut Oreo cookies around to make decorative borders;
17.
Full of chocolate flavor, full of happiness.
Tips:
1. I chose 75% dark chocolate. I like the bitter taste. If I don’t like it, change to milk chocolate, or add 15-20 grams of sugar when whipping the whipped cream;
2. Pay attention to the temperature when melting the chocolate, and don't let the water boil, so as not to produce water vapor to deteriorate the melted chocolate;
3. The dosage of gelatin powder should be increased or decreased by 1-2 grams according to the taste you like;
4. When mixing the chocolate solution and whipped cream, pay attention to the two temperatures to be relatively close, so as not to be easy to mix evenly;
5. If you are in a hurry, you can put it directly in the freezer for 30 minutes without refrigerating.
6. In this case, Yangchen 6-inch live-bottom cake dwarf mold was selected.
