Yogurt Chocolate Mousse
1.
Soak the gelatine slices in cold water to soften it, put it in the boiled milk, stir well, and let the gelatine slices melt completely
2.
Add gelatine milk and let cool, then add yogurt and stir well. The yogurt made by myself is very thick.
3.
Add sugar to whipped cream
4.
Stir at low speed until it does not flow, about 7 to dispense
5.
Pour the milk liquid into the whipped cream and stir evenly to form a mousse liquid.
6.
Slice the cake
7.
Wrap the mold with tin foil, put the cake in the mold, and cover with diced mango
8.
Pour the mousse liquid and put it in the refrigerator for more than 2 hours.
9.
After refrigerating, the mousse is already solidified and jelly-like. Cover the mold with a hot towel, and the mold can be easily demolded.
10.
Just burn the knife with hot water and cut into pieces.
11.
You can also cut the cake slices into heart shapes, and put the cake slices into the bottom of the mold
12.
Pour a layer of mousse, and you can also put a layer of cake on top to make a multilayer
13.
The amount of mousse I made was relatively large, and I made a large 8-inch round shape, and also made two 3-inch round and heart-shaped ones.
Tips:
1. I use self-made yogurt without sugar. If sweet yogurt is used, the amount of sugar can be appropriately reduced.
2. I'm lazy and save trouble. I made one layer for the eight-inch one. If you want to make a two-layer one, this amount is just one.
