Chocolate mousse cake

Overview

Use cocoa cookies as a base, paired with chocolate sauce mousse, and sandwich fruit sauce in the middle to tempt your taste buds with distinct layers

To soften the butter at room temperature, use French Baker’s petal-shaped egg tart mold
Mix the ingredients in the crust
Use a spatula to press into a ball, put it in a plastic bag and put it in the refrigerator for half an hour
Take out the pie crust, put it in a large fresh-keeping bag, and roll it into 5mm thin slices. At this time, you can preheat the oven to 175 degrees for 10 minutes
Use a mold to press out the crust
Place it on the mold and make small holes with a fork
Put it into the preheated oven and heat it to 175 degrees and then heat it to 160 degrees for 15 minutes
Place the baked biscuits on the baking rack to cool
Soak the Dingjili slices in ice water until soft and plump
Heat whole milk and chocolate sauce to 50 degrees
Take out the soaked dingjili slices, squeeze out the water, add them to the chocolate sauce, stir until the dingjili slices are dissolved and set aside to cool
Whip the whipped cream until 7 points
Mix the chocolate sauce and whipping cream together
Put the frozen jam in (the jam can be made according to personal preference) and pour the mousse paste into the mold
Put it in the refrigerator
Garnish with fruit and cocoa powder (to your liking)
Finished product pictures
Finished product pictures