Cocoa mousse cake

Overview

How to cook Cocoa mousse cake at home

Wrap the mousse mold with aluminum foil.
Pulse Ovaltine Cool Crisp in a food processor and add melted butter.
Mix well.
Place into the mold and compact.
Press firmly and refrigerate until ready.
Cut a piece of gelatine into small pieces and soak in water until soft.
Add the milk to the pot until bubbles appear on all sides. Add the soaked gelatine pieces until the gelatine is melted and stir evenly.
Beat the light cream and sugar until smooth and slightly fluid, add the milk and stir evenly.
Sift in cocoa powder.
Stir evenly again, pour the mousse liquid into the mold, and refrigerate for 5 hours.
When it solidifies, remove from the mold and sprinkle with cocoa powder.
If you want a smoother texture, just whip the whipping cream until it becomes slightly textured and fluid.
If you want a firmer texture, whip the whipped cream until it reaches the state shown above.