Chocolate Mousse (8 inches)

Chocolate-loving desserts

Food Material List

1 milk 70g
2 Yolk 2
3 Chocolate chips 110g
4 Gillidine Tablets (Soak Soft) Two and a half pieces
5 Whipped up to 67% of the planting butter 200g
6 Dark Rum A half-cup cap or a cup cap.

Operational steps

1 Mix the milk in a bowl with the yolk by hand (not an electric beater)
2 Add chocolate chips, melt in water, stir until chocolate is completely melted (temperature should not be too high).
3 Put in the pre-soaked gelatin tablets and stir until melted. Cool a little for a while and wait for the temperature to drop.
4 Add the whipped butter to 67% of the hair (the whipped butter is sweeter and the light butter is greasy). Black rum, evenly stirred with a rubber razor, butter and chocolate sauce are fully integrated.
5 You can put a thin layer of Qifeng embryo at the bottom of the cake mold (to relieve the greasy), pour half of the mousse sauce, then put a thin layer of Qifeng embryo, and then pour the remaining mousse sauce into the mold. Slightly flat. Freeze the refrigerator for three or four hours to release the mould.

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