1. Prepare the materials in advance for use
2. Add gelatine powder to milk, stir and mix well
3. Whip the whipped cream until it is thick with an electric whisk
4. Add the whipped cream to the milk and mix well.
5. Pour the mousse paste into the mold, put the chiffon cake in the middle, and cover the top surface with the mousse paste
6. Then put it in the refrigerator for two hours
7. Prepare the glaze materials in advance for use
8. Add white sugar to glucose, add water, heat until the sugar dissolves
9. Add condensed milk and chocolate, stir until the chocolate melts
10. Soak the gelatine slices in ice water in advance, add the chocolate paste, and mix them all evenly
11. Let the chocolate batter cool and set aside
12. Unmold the mousse in advance, and pour the cold chocolate batter on the mousse
13. After a little condensation, continue to pour the second layer
14. Into a smooth surface, then move it to the cake tray
15. Sprinkle some almond slices on the side.
