1. Put 40 grams of sugar and egg yolk in a basin
2. Whisk evenly with a whisk until thick and lighten in color. Set aside
3. Put milk and 40 grams of sugar in a pot and boil
4. Slowly pour into the egg yolk paste into a thin stream of water, while stirring with a whisk
5. Then heat the mixed milk yolk paste insulated water to about 82 degrees and turn off the heat, and continue to stir for a while
6. Soak the gelatine slices in cold boiling water in advance, put them into the milk and egg yolk paste, stir until melted, then sieve the liquid and let it cool
7. After whipping the whipped cream in advance until it has texture, add it to the sifted milk and egg yolk paste and stir evenly into a cream paste, divide it into 3 equal parts
8. After the dark chocolate heat insulation water melts, add it to one part of the cream paste and mix well
9. Pour the dark chocolate cream into a container and chill in the refrigerator until set
10. After the milk chocolate heat insulation water has melted, add it to another cream paste and mix well
11. Pour the milk chocolate cream batter onto the solidified dark chocolate mousse, put it in the refrigerator until solidified
12. After melting the white chocolate insulation water, add it to the third cream batter and mix well
13. Pour the white chocolate cream batter onto the curdled milk chocolate mousse, put it in the refrigerator and chill until set
14. Sprinkle with cocoa powder before eating
Tips:This time I didn’t use cake slices for the mousse, because it was made in small cups. If you make a big mousse cake, you still need to use cake slices.
