Chocolate Mousse Cake 8 inch (light sweet and rich adult flavor)

Cooking Instructions

1. Soak gelatin tablets in cold water until soft and set aside.

2. Make the biscuit base first, melt the butter into a liquid through the water, crush the Oreo until it is even more crumbling, and it only takes five seconds for the blender! You don't have to spend more time on the rolling pin...... Remember that the more broken the better

   

3. Pour in the butter and stir well.

   

4. The mold is lined with a piece of oiled paper (this step can be omitted for easy-release molds).

   

5. Pour in the previously mixed cookie crumbles and compact. The firmer the better, in case the bottom of the cake will crumble when you cut the cake later. (I'm posting a picture of a digestive cake mixed in, because it's all Oreo crumbs, it's too dark to be overwhelmed...) Then freeze in the refrigerator for more than 2 hours and set aside.

   

6. Next, make the mousse paste part: first mix 180g of cream and milk powder first, stir well through water, and add 20~30g of water to help the milk powder melt completely (the less water, the more rich the taste of the finished product, if you want to be lighter, you can reduce part of the cream in this step and replace it with water). Then pour in the dark chocolate and continue to stir until evenly melted. Add an appropriate amount of rum to taste.

   

7. Let the chocolate paste sit below 50 degrees Celsius, pour in the gelatin slices that were soaked before softening and stir well.

   

8. Next, take a larger container and pour in 350g of whipped cream and 20g of powdered sugar and start whipping the cream. When the bubble is beaten, add 20g of powdered sugar and continue to beat. The bubbles become smaller, and when they are gradually delicate, add the last 20g of powdered sugar, and continue to beat until about six minutes to stop. (The six distributions of cream are basically the degree to which the roots do not fall but the tips will fall after the tip is raised, the picture is found on the Internet, and it looks like this)
   Then gradually mix the cream into the chocolate paste in three times and stir well.

   

9. Then take out the mold that has frozen the biscuit base before, pour the mousse paste that has just been adjusted into a little bit to just cover the cake base, put in a piece of chiffon cake, and then continue to pour in the mousse paste, cover it and then stack a layer of chaffon cake, and then pour all the remaining paste and then shake the mold, (knock the mold wall, or knock a few more times on the table) to expel the air in the middle of the mousse paste. (I inserted a circle of toothpicks, it was a whim to make the effect of a column on the edge, but then I found that it didn't make sense, and you can take off the mold and then manually draw it hahahaha)

   

10. Place in the refrigerator and freeze for more than 4 hours and remove from the mold. (This is the one that comes out with a toothpick, and it doesn't have any effect if you don't look closely) The surface is sprinkled with Oreo crushed and cocoa powder to create a gradient effect. (This is the first trial work that has not adjusted the recipe at the beginning, so I later adjusted some of the ratios, so I have the current recipe~)

    

11. This is a finished product adjusted according to the above recipe ~ the official birthday version ~ success!