First make a cocoa hurricane cake, divided into three pieces, go to the negative and the middle layer as a mezzanine
Gelatine tablets are soft with cool water
40 grams of milk and 80 grams of cream into a small pot, heat it to a little boiling and leave the fire
About a minute from the fire, add the chopped dark chocolate and melt until melted.
Add the soft gelatin tablets and mix well.
Cool down after full fusion
150 grams of whipped cream and 15 grams of sugar are sent to 9 points (appearing lines)
Take a small portion of whipped cream with a spatula and let cool 6 mix well
Pour the well-mixed 8 into the remaining whipped cream
Continue to mix well with a spatula
Take a piece of cake and cut it into a mold size and put it into the mold.
Pour half of the mousse paste
Cut a piece of cake again, a little smaller than the top of the piece, placed in the middle of the mousse paste
Pour all remaining mousse paste
After smoothing the surface, put it in the refrigerator and refrigerate it overnight. When it is molded into the refrigerator, cover the plastic wrap or tin foil.
After the solidification, the mousse is hot-applied with a hot towel for a few minutes on the outside of the mold, and the mold is placed on the plate, and the whipped cream is freely decorated.
1. Chocolate can not be so high in cocoa content, other chocolates should be OK, but the individual feels slightly bitter; 2. The cake piece can also be baked directly on the baking sheet, without having to make a round hurricane; 3. The practice of the hurricane, when I do better, will explain in detail; 4. When cutting mousse, you can use a sharp knife to cut a small amount of water, so that the cut surface is more neat and beautiful; 5. Don't finish the mousse remember to put the refrigerator.