Chocolate Mousse Cake

Name: Chocolate Mousse Cake
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 1.5 packs Oreo Cookies; 35g butter; 85g dark chocolate; 250g Light cream; 60g milk; 8g Gelatin powder; Some chocolate beans; Some cocoa powder

by Hua Qing Rouyi

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

All beings are suffering, and no one will be extra favored by fate. If you live exceptionally easy and smooth, someone must have carried the weight for you. The person who carries the weight for you is the person who loves you most in the world. He is always afraid that you are too tired, and puts the most weight on his shoulders.

Ingredients

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.