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1. Bake a 6-inch cocoa chiffon in advance. Divide into three pieces for later use. If you don't want the cake slices to be seen on the outside of the cake body, use scissors or a knife to remove the edges.
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2. Gelatine tablets are soaked softly.
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3. The chocolate and milk are put into the small milk pot, and the insulated water is completely melted.
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4. Add the soaked gelatin slices to the chocolate milk liquid and stir until the gelatin slices are completely melted.
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5. The gelatin tablets are completely melted, and take them out of the hot water basin.
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6. Whip the whipped cream until it has lines and can flow slowly. Pour the chocolate batter into the whipped cream, stir evenly, and the chocolate mousse batter is ready.
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7. A 6-inch movable bottom mold, and a piece of cake at the bottom.
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8. Pour in the mousse paste, put it in the refrigerator for about 10 minutes, take it out, put in the second piece of cake, pour in the mousse paste, and repeat the action just now.
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9. Cover with plastic wrap and store in the refrigerator for about 4 hours.
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10. For demolding, you can use a hot towel to wipe around the mold, or use a hair dryer with hot air to blow around the mold. Put a cup on the bottom, hold the mold with both hands and press it down gently, and the cake can be demolded successfully.
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11. Decoration: In addition, whipped cream 100g (actually can't use that much, too small to be sent), draw a straight line on the surface of the cake with a decorating mouth, sprinkle with cocoa powder, and decorate with strawberries.
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Tips:1. If you don't want to see the cake slices on the outside of the cake body, use scissors or a knife to remove the edges.
2. Soak the gelatine slices in cooked water, use ice water in summer and cool water in winter.
3. The melting temperature of the chocolate insulation water should not be too high.
4. It is better to refrigerate and shape the cake before putting the cake on the mousse.
5. The amount of decorated whipped cream is too small to be passed, and it is actually not possible to use so much. The excess whipped cream can be simply made into a creamy fruit cup or something.
6. The sweetness of the whole cake comes from the chocolate itself. I think the sweetness is enough, so there is no sugar in the decorated whipped cream. If you like sweetness, you can add 10g fine sugar when whipping the whipped cream.
