Chocolate Cocoa Mousse Cake

Digestive biscuits 80g	Butter 40g
cream cheese 180g	Chocolate A small amount
Gelatin tablets 5 grams	Cocoa powder 10 grams
Light cream 200 grams	White sugar 40g

How to make chocolate cocoa mousse cake

Step 1

Prepare digestive biscuits 80 g

Step 2

40g butter

Step 3

Put the biscuits into the packaging bag, crush them with a rolling pin, melt the butter over water, and mix the two together evenly

Step 4

Put into a 6-inch chiffon mold, use a spoon to compact the mixed butter biscuit crumbs, and put it in the refrigerator for later use.

Step 5

Weigh out 180 grams of cream cheese

Step 6

Add a small amount of chocolate and melt together over water

Step 7

Stir evenly

Step 8

Soak 5 grams of gelatine sheets in cold water until soft, strain out the water, melt over water, and pour into the cream cheese chocolate paste

Step 9

Weigh out 10 grams of cocoa powder, put half into the cream cheese chocolate paste, and use half to sift the dough

Steps10

Stir evenly

Step 11

Weigh out 200 grams of cream and 40 grams of white sugar, add the sugar into the whipping cream 3 times

Step 12

Whisk the light cream for 5 minutes until lines appear.

Step 13

Pour 1/3 of the light cream paste into the cream cheese chocolate paste and mix evenly, then pour the remaining 2/3 of the light cream paste and mix evenly.

Step 14

Take out the mold from the refrigerator, pour the mixed paste, gently drop it from a high place, shake out the bubbles, scrape the surface, and put it in the refrigerator to refrigerate for more than 4 hours.

Step 15

Take out the refrigerated chocolate cocoa mousse, use a hair dryer to unmold it, and sift a layer of cocoa powder to complete.

Step 16

Perfect chocolate cocoa mousse is finished

Step 17

The cutting is also good. You don’t need to bake the cake to make it. It’s the best choice when the weather is hot. Chocolate cocoa mousse cake recipe