# Fourth Baking Contest and is Love to Eat Festival#mango Chocolate Mousse
1.
Making the bottom part of the cake: Oreo biscuits are broken into crumbles with a food processor.
2.
The butter melts into a liquid when heated.
3.
Add liquid butter at the end of Oreo biscuits, mix well, pour into a 6-inch movable bottom mold, compact with a spoon, refrigerate for later use
4.
The part for making chocolate mousse: 60 grams of whipped cream, 30 grams of milk powder, 40 grams of 72% dark chocolate and soft gelatin slices are put into an egg beater and heated to melt. The water temperature is controlled at 40 to 50 degrees. I forgot to take a picture of the gelatin tablets soaked in ice water and squeezed out the water, and there is no gillette tablets in this picture. Actually, they were added, and they were put later, but I forgot to take the picture.
5.
The made chocolate paste is cool and ready for use
6.
100ml whipping cream plus 20g powdered sugar
7.
Hit 60 or 70%
8.
Add the whipped cream to the just made chocolate paste three times, mix well, and serve as a chocolate mousse paste
9.
Take out the freshly refrigerated cake base, pour the chocolate mousse into the mold, shake to remove the bubbles, and put it in the refrigerator for more than four hours. I'm in a hurry, just freeze it
10.
Make the mango mousse part: Soak the gelatin slices in ice water in advance, squeeze the water out, and set aside.
11.
The mango flesh is pureed with a food processor and set aside.
12.
Gelatine heat insulation water melts into liquid.
13.
The melted gelatin liquid is mixed with the mango puree. Mix well
14.
Add 15 grams of powdered sugar to 120 grams of whipped cream.
15.
Hit 60 or 70%.
16.
Add the whipped cream to the gilledin mango puree three times and mix well.
17.
Take out the refrigerated chocolate mousse mold from the refrigerator, pour the mango mousse paste into the mold, shake off the bubbles, and put it in the refrigerator for more than 4 hours. I freeze it again.
18.
Making the mirror part: 5 grams of gelatin tablets are soaked in ice water in advance to soften them.
19.
Squeeze out the water.
20.
Gillette flakes are melted into liquid and mango juice by insulating water.
21.
Mix the two together and mix well. The mango juice I used still has some pulp in it, I can see a hint of it
22.
Pour the well-mixed and cooled mango gelatin juice into the chilled mango mousse mold, and then put it in the refrigerator. I made this part of the mirror the next morning. I made it and put it in the refrigerator. I came back in the evening to celebrate my birthday and eat cake.
23.
The refrigerated finished product-mango chocolate mousse.
