Chocolate Mousse Cake

Chocolate Mousse Cake

1. Bake an eight-inch chiffon cake in advance

2. Divide into 3 pieces

3. Cut the cake slices into mousse ring size

4. Soak the gelatin tablets in water to soften

5. Cut the chocolate into small pieces

6. Chocolate melts in water

7. After melting, add milk and mix well

8. Put in gelatin

9. Stir until melted

10. Add sugar to the whipped cream and beat until the picture state (not flowing)

11. When the chocolate cools to room temperature, add the cream and mix well

12. Spread a layer of cake slices on the bottom of the mousse ring, pour in a layer of mousse, then spread a layer of cake slices, pour another layer of mousse, and put it in the refrigerator

13. After taking it out, wrap the mousse ring with a hot towel and melt it off slightly. Take out the mousse ring and cut into small pieces.

14. Whip some cream for decoration and start eating

Tips:

1. Chiffon's prescription I use Junzhi's eight-inch prescription
2. The 14cm*14cm square mold I used for the mousse circle
3. The 100 grams of whipped cream in the recipe is for decoration. If you use other decorations, you can omit it
4. When cutting into pieces, the knife should be heated to make it easy to cut. I am lazy, so the cut surface is not very good