Silky Smooth Black and White Chocolate Mousse Cake

Silky Smooth Black and White Chocolate Mousse Cake

1. Heat the milk and sugar on a low heat and turn off the heat.

2. Add the previously chopped dark chocolate to the hot milk and keep stirring until it is completely dissolved.

3. Add the previously chopped dark chocolate to the hot milk and keep stirring until it is completely dissolved.

4. Add the dark chocolate milk and stir until dissolved.

5. Whip 300 grams of whipped cream until it has lines and can flow slowly.

6. Take out 150 grams and mix well with the cooled dark chocolate milk.

7. Pour half of the mixed liquid into the flower-shaped mousse ring wrapped in tin foil, and put it in the refrigerator for half an hour.

8. Prepare to weigh 60 grams of Favrona 35% white chocolate.

9. Heat the milk and sugar on a low heat and turn off the heat.

10. Add the white chocolate to the hot milk and keep stirring until it is completely dissolved.

11. Soak the gelatine flakes in cold water to soften, add the white chocolate milk and stir until dissolved.

12. 12. Mix the 150 grams of whipped cream just now with the cooled white chocolate milk. Take out the flower-shaped mold in the refrigerator, pour half of the mixed liquid onto the already hard dark chocolate mousse, put it in the refrigerator and freeze for half an hour.

13. Take out the flower-shaped mold from the refrigerator, and pour half of the remaining dark chocolate liquid on top of the hard white chocolate mousse. Before putting it into the refrigerator, I suddenly had a brainstorm, pour some white chocolate liquid on the top, and use a toothpick to mark out the pattern. Put it in the refrigerator for at least 4 hours.

14. Take out the mousse that has been refrigerated overnight, remove the tin foil, and place it on a plate. Blow a little around the mousse ring with a hair dryer, and lift the ring up to remove the mold. Place white chocolate decoration.
Confession of "White" Season

Tips:

1. The knife will cut more beautifully with a little bit of heat. Wipe clean every time you cut it.
2. The finished product made by gelatin will melt if left in the refrigerator for too long
3. The temperature of heated milk is not easy to be too high, just melt the sugar.
4. When the gelatin liquid is cold, mix it with the light cream liquid.
5. In order to satisfy the consistency of taste, this cake is not added to the bottom of the cake, you can add the ones you like.