Chocolate Mousse Cake

Name: Chocolate Mousse Cake
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 100g chocolate; 150g Chocolate Chiffon Cake; 200g Light cream; 15g Gillian; 100g milk; 30g Sugar

by Luyao 20082008

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

5

The first time I made it, the amount of pure chocolate was 200 grams. I think the taste was a bit bitter. This time I reduced the pure chocolate by half and added a little milk. I didn’t expect the taste to be super good. Die-cut a piece for a friend, let her make a little mouse, she said it was super delicious, it seems that this recipe is a success, the last recipe was a bit of a failure.

Ingredients

Chocolate Mousse Cake

1. Cut the coco chiffon into thirds and take two of them

2. Then cut three slices of gelatin into small pieces and put them in a bowl

3. Add 100 grams of milk and 30 grams of sugar

4. Then put it in warm water to melt

5. Weigh out 100 grams of chocolate

6. Then put it in warm water and melt it into a liquid

7. Pour the melted chocolate liquid into the milk

8. Whip 250 grams of whipped cream for six to seven minutes

9. Pour the chocolate liquid into the whipped cream again

10. Mix evenly with a spatula

11. Take a piece of cake and put it in the cake mold, then pour an appropriate amount of chocolate liquid

12. Put another layer of cake slices and add chocolate liquid

13. Put it in the refrigerator for more than four hours and then cut it into pieces.

Tips:
Note: I sealed a layer of plastic wrap when I put it in the refrigerator to prevent odor from the refrigerator

In addition, you can also wrap a layer of plastic wrap on the bottom of the cake film to make it easy to peel off