Six-inch chocolate mousse cake
By VicentaLakin
Made a mango mousse cake, tried to make a chocolate mousse cake today, because the chocolate powder in the house was too slow to buy two packs of it, so I wanted to consume chocolate powder, and I didn't know the moose cake was made, and the kids liked it so much。
Recipe Recommendations
- Digestive biscuits 60g
- butter 30g
- milk 200g
- cocoa powder 20g
- fine sugar 15g
- light cream 200g
- gelatin tablets 10g
- white sugar 40g
- sweet fragrance
- other
- several hours
- simple
Steps for Six-inch chocolate mousse cake
1
Crush the digestive biscuit with a stick, heat the butter with a microwave for one minute, mix the melted butter with the cracker, pour it into the six inches of twilight cake mold, press it and put it in the freezer for half an hour。
2
They heat up soft milk with cold water, put soft glittin into the milk, mix it together and put cocoa powder in the milk fluid。
3
Light cream and sugar, start the break。
4
Combining chocolate fluids with cream fluids, cutting out frozen biscuits, pouring moose fluids into the molds, putting them in refrigerators for more than six hours, preferably one night。
5
It took hours to freeze, wake up, and get ahead of the kids
6
Take it out of the fridge and blow a minute or two of the mold with a wind blower so that it can disembowel and spread the cocoa powder evenly on it。
7
As the finished product has already been eaten by Moo Puss, we'll just have to see the noodles