1. Use mousse rings to cut out the cake on the cake slice.
2. Cut off the four sides by centimeters so that the cake slices cannot be seen on the surface of the mousse.
3. Wrap the mousse ring with tin foil.
4. Melt the butter in the microwave.
5. Crush the digestive biscuits with a rolling pin and mix them with the butter evenly.
6. Divide the mixed biscuit crumbs into two parts and put them in the mousse ring.
7. Use the tablet that comes with the mold to compact the bottom of the cake, and the edges should also be flattened.
8. Put it in the freezer compartment and freeze the bottom of the cake.
9. Add sugar to the egg yolk to beat.
10. After the milk is heated, while stirring the egg yolks, slowly pour in the hot milk.
11. Put the dark chocolate in the pot and heat it over the fire until the chocolate melts.
12. Gelatine is soaked in ice water beforehand. Put it into the hot chocolate at this time, stir until it melts completely, and let it cool for later use.
13. Add the whipped cream to the condensed milk, beat until five to distribute, and mix well with the chocolate paste.
14. Take out the mold and pour a layer of mousse paste.
15. Put the cake slices on and press lightly.
16. Pour the remaining mousse paste and put it in the refrigerator for three hours.
Tips:1. When pressing the bottom of the cake, pay attention to the edges and the center to be flat, and be patient.
2. Turn off the heat when the milk is about to boil. Pour into the egg yolk and stir at the same time, otherwise the egg yolk will be cooked.
