【chocolate Mousse Cake】
1.
Cut the pre-made chocolate sponge cake into three pieces
2.
Pour the isinglass powder into a bowl, add cold milk and stir properly
3.
Squeeze in a small amount of lemon juice
4.
Add cocoa powder and stir evenly, then stir with insulated water until there are no obvious particles.
5.
Melt the dark chocolate in insulated water and press it into a chocolate paste with a fork.
6.
Mix the milk fish gelatin powder solution with the chocolate solution and stir evenly, and cool until it is not hot.
7.
Beat the whipped cream to 6-7 percent, which is thick and fluid;
8.
Mix the isinglass powder chocolate solution with the whipped cream, stir well, and the chocolate mousse filling is ready.
9.
First use mousse ring to press two pieces of cake
10.
Wrap the mousse ring with tin foil, and put a layer of cake base on the bottom;
11.
Pour half of the mousse filling
12.
Spread another layer of cake, pour in the remaining mousse filling, and refrigerate for 6 hours. (When eating, use a hair dryer to blow around for two minutes, then remove the mold and cut it into pieces.)
