Cocoa mousse cake

Overview

I haven’t made mousse for a long time. Taking advantage of the weekend when my family is here, I will make a mousse cake. The taste of cocoa will make you fall in love with it.

Tags

• baking
• dessert
• afternoon tea
• birthday
• chiffon cake
• cocoa powder
• cream
• decorative jelly beans
• hershey’s chocolate spread
• sliced almonds
• white sugar
• gelatin tablets

Ingredients

Steps

1. 1 The cocoa chiffon cake is baked in advance and divided into three slices.

   

2. 2 Soak the gelatine tablets in clean water for a while.

   

3. 3 Put the whipped cream in the refrigerator for three hours in advance to let the temperature drop to about 6°C, then pour it into a basin.

   

4. 4 Add chocolate sauce and sugar and beat.

   

5. 5 Just get to the rough texture.

   

6. 6 Soak soft gelatine sheets and melt in warm water.

   

7. 7 Add cream.

   

8. 8 Mix well.

   

9. 9 Cake slices as base.

   

10. 10 Layer one layer of cream and one layer of cake, and repeat this process to fill the entire mold, and put it in the refrigerator (the shape of the mousse can be adjusted according to your preference. You can cut the cake piece into a small circle to completely cover the mousse liquid, or you can do it without being careful like me).

    

11. 11 Refrigerate overnight. When serving, sift cocoa powder over the surface and sprinkle with jelly beans or other decorations you like.

    

12. 12 Afternoon tea time.