Serious chocolate addicts, a favorite dessert, like to see.
How to make the dark chocolate mousse
Cut the cake and set aside.
Prepare the mousse paste.
Dark chocolate (62% Farvona) with melted thermal water.
Add 90g of light cream and 60g of milk.
2 pieces of gelatine heat insulation water melted and stirred evenly.
Beat 240g whipped cream with sugar until 6 or 7 and set aside (no sugar allowed).
Pour the chocolate mixture into the whipped cream and mix well.
The black Mousse is ready.
Put the cake on the bottom.
Pour mousse paste, then add a piece of cake, pour mousse paste again, refrigerate overnight.
Demoulding the next day.
Chocolate chip decoration, I made two of them, and the other one was decorated with cocoa powder.
Black mousse liquid ingredients: 160g dark chocolate, 90g light cream, 60g milk and 2 soaked gelatine, another 240g light cream whipped (can be added with sugar, I haven’t).
How To Make The Dark Chocolate Mousse
- Egg beater
- The mould
- 330 g Whipping cream
- 90 g Milk
- 2 Slices Chiffon cake
- 160 g Dark chocolate
- 10 g The gelatin
- 4 Piece Decoration