1. Egg yolks and sugar are heated in water
2. Use an electric whisk to disperse until white and delicate
3. Add mascarpone to the egg yolk paste and stir evenly until there are no particles
4. Heat the milk, do not boil, add gelatine flakes, stir until melted
5. Then pour it into the previous egg yolk paste and mix well, then add the yogurt and mix well
6. Whipped cream with sugar and whipped until 5-6 distributed, ie sticky
7. Stir evenly with the previous one, put it into a piping bag, and squeeze it into the mold
8. Squeeze half of the mold and put it in the freezer of the refrigerator for about 20 minutes. The main purpose is to make this part of the mousse solidify, so that the layering will be obvious.
9. Melt the chocolate in water and add it to the remaining mousse
10. Stir evenly, then put it in the piping bag, take the previous mousse mold out of the refrigerator, squeeze it into the mold, and then put it in the freezer for about 2 hours, then put it in the refrigerator, if you are not in a hurry to eat , Can be directly refrigerated in the refrigerator for about 4 hours
11. After taking it out, you can sprinkle it with cocoa powder to decorate it, and you can eat it now
Tips:Mousse is a dessert suitable for summer. It doesn't need to open the oven and won't be hot. It is also very simple to make. Note that it should not be frozen for too long. If it freezes, it will affect the taste.
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