Name: 【mango Flowing Heart Mousse Cake】
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: (Chocolate Mousse) 50g milk; (Chocolate Mousse) 45g dark chocolate; (Chocolate mousse) 1 yolk; (Chocolate Mousse) 1.5 slices Gelatine Tablets; (Chocolate Mousse) 5g rum; (Chocolate Mousse) 100g Light cream; (Chocolate Mousse) 10g Caster sugar; (Biscuits base) 100g Oreo Cookies; (Biscuits base) 40g butter; 60g Whipped cream-surface decoration; 6g Caster sugar-surface decoration; Some Mango-surface decoration

【mango Flowing Heart Mousse Cake】

1. Put the crushed Oreo biscuits into the bag and use a rolling pin to crush them into powder

2. Heat the butter into a liquid state

3. Pour the cookie powder into the melted butter

4. Mix well

5. Put a piece of greased paper on the bottom of the 6-inch mold, then pour the mixed Oreo cookies into the mold, press tightly, and put it in the refrigerator for use

6. Soak 1.5 pieces of gelatin tablets in cold water, set aside

7. 1 egg yolk, beaten until lighten in color, set aside

8. Pour 50g of milk and 45g of dark chocolate in a small pot, heat it on low heat until the chocolate melts

9. Drain the soaked gelatin slices and put them in the chocolate milk liquid

10. Stir until the gelatin melts

11. Then pour the chocolate milk liquid into the egg yolk paste and mix well

12. Add rum

13. Continue to mix well

14. Whipped cream with sugar, sent at low speed until 7 is distributed

15. Add the chocolate liquid that was mixed before

16. Stir well and the chocolate mousse is ready

17. Take out the mold that was put in the refrigerator for cold meals, pour the chocolate mousse paste on the bottom of the biscuit in the mold, and put it in the refrigerator for more than 1 hour

18. Take 220g mango flesh, add 5g caster sugar and a few drops of lemon juice

19. Put it in a blender and beat into a puree

20. Pour the beaten mango puree into a small bowl and set aside

21. 1.5 pieces of gelatin tablets soak in cold water to soften, set aside

22. 150g whipped cream with 15g sugar, whipped to 7 distributed state

23. Pour in 150g mango puree

24. Stir well

25. Put the soaked gelatine slices in a small bowl and heat it over water until it melts

26. Then pour the gelatin liquid into the mango cream

27. Stir well and the mango mousse is ready

28. Take out the mold, the chocolate mousse has solidified

29. Pour in a little mango mousse paste and shake well

30. Use the remaining 80g mango flesh to make a circle in the center of the mold, and then pour the mango puree into the circle

31. Continue to pour the remaining mango mousse paste, paying attention to start from the edge first

32. Then slowly cover the mango puree in the center

33. Shake the surface and put it in the refrigerator overnight

34. Take it out after all solidification, blow around the mold with a hair dryer, and demold

35. Then whip the whipped cream for decoration and squeeze out two circles on the surface, and spread the cut mangoes in the middle.

Tips:
1. I use ready-made Oreo biscuits for the bottom of the pie. There is no filling, just crush it and use it;
2. The bottom of the biscuit must be pressed tightly to prevent the finished product from being shredded when it is cut;
3. After the mango flow center is poured into the mold, the subsequent mango mousse should be poured from the edge to the inner direction to prevent the flow center from overflowing;