1. 1. Cut fish film into small pieces and soak in cold water to soften it. Cut the chiffon cake into 3 pieces, buckle three circles with a small flower pot, and trim them into three large, medium and small. It doesn't matter if it's not round, it doesn't affect the appearance. (figure 1)
2. 2. Cut the chocolate into small pieces, put it in the milk, and heat it over a low heat until it is completely melted. (figure 2)
3. 3. Add the softened fish film, stir until it is completely melted, then turn off the heat. (image 3)
4. 4. Whip the whipped cream to 60 to 70%. (Figure 4)
5. 5. Add 1/3 of the whipped cream to the chocolate paste, cut and mix evenly. Add the mixed chocolate batter to the remaining whipped cream, cut and mix evenly, and let it dry until it is thick. If it is too thin, the cake slices will float. (Figure 5)
6. 6. Put a layer of cake slices in the small flower pot, part of the mousse paste, and finally put all the cake slices and chocolate mousse paste in. (Figure 6)
7. 7. Smooth with a spatula, knock down the flower pot a few times, cover it with plastic wrap, and refrigerate it for about 4 hours. 8. Sift in the cocoa powder and add a sprig of mint.
