How to make chocolate mousse (eight inches)

• 

  1.First make a chocolate cake embryo, the materials are as shown in the picture

• 

  2.Separate the egg white and egg yolk, add 10 grams of white sugar and all the cooking oil to the egg yolk, beat evenly

• 

  3. Add 8 grams of cocoa powder to 40 grams of hot water and stir well

• 

  4.Add the cocoa liquid to the egg yolk liquid

• 

  5.Sifter in Stir the cake flour evenly

• 

  6. Add 30 grams of sugar to the egg whites in three batches and use an electric beater Beat eggs until dry peaks form, and preheat the oven to 175 degrees

• 

  7. Add one-third of the protein paste into the batter and mix evenly (do not stir in circles to defoaming), then add the rest of the protein paste and mix evenly, and bake in the middle rack for 25 minutes

• 

  8.Soak the gelatin slices in cold water until soft

• 

  9. Soften the cream cheese at room temperature and beat it with a whisk until smooth.It must be fully softened, otherwise there will be particles behind.Use a whisk to beat the light cream.Beat until texture appears, add a little sugar to the cream cheese and mix thoroughly

• 

  10.Add milk to chocolate and heat in hot water until melted

• 

  11.Add softened gelatine until melted, cool slightly, then add to the cream in the previous step and stir evenly

• 

  12. Divide the chocolate cake into two pieces, remove the sides of the cake, add one layer of cake and one layer of mixed cream, and put it in the refrigerator for four to five hours

• 

  13. If you want to make the top coffee mirror, use 15 grams of no-brew coffee powder mixed with 100 ml of hot water, add cold water and soak until soft Stir the gelatine sheets until melted, cool until thick, pour into the mold and freeze for a few hours to unmold, sift with cocoa powder, and decorate with Shenma's