Chocolate Mousse Cake
by Haapy
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Slice the lemon sponge cake for later use. See the log for the recipe of lemon sponge cake.
2. Add warm water to the mousse powder.
3. Stir well.
4. Whip the Nestlé whipped cream until 6 to distribute.
5. As shown in the picture, it is thicker and the figure 8 drawn on it will not disappear.
6. Pour the Nestle whipped cream into the mousse paste and stir well. The mousse filling is ready.
7. Cover the live cake mold with tin foil and place a piece of sponge cake.
8. Pour half of the mousse filling. Put it in the refrigerator for about 1 hour.
9. Take out and put in a slice of cake.
10. Pour the remaining mousse filling and put it in the refrigerator overnight.
11. Take out the demoulding. When demolding, you can use a hair dryer to blow around the mould for better demoulding. Mine is a non-stick mold. I blow it with a hair dryer. Place a bowl under the cake mold, which is smaller than the mold, and higher than the mold. The cake mold will come off by pressing it down gently. After the cake has been demoulded, put a powder sieve on the surface and sieve with powdered sugar for decoration. I took the wrong powdered sugar. The result of taking moisture-proof powdered sugar was turned into ordinary ones and sprinkled on them. The photos were melted before the photo was taken.
