Chocolate Mousse Cake

First, prepare all kinds of materials.

40g of butter, poured into a bowl, melted in the microwave.

Crush 80 grams of Oreo cookies using a food processor.

Pour the butter into the crushed cookies and mix well.

Take a springform mousse mold, place a sheet of paper at the bottom—this makes it easier to unmold. Pour the evenly mixed crushed cookies into the mold and press them firmly. Refrigerate for half an hour.

Take 250 grams of butter. My butter is frozen and a bit hard, so it needs to be softened.

Cut the gelatin sheet and soak it in cold water until soft.

Mix 250 grams of butter with 20 grams of sugar until combined, then melt.

Then whip it until it reaches a yogurt-like consistency.

Take 100 grams of chocolate.

Pour in 130 grams of whole milk.

Put cold water in the pot, turn on the heat, and melt the chocolate and milk mixture using a double boiler.

Chocolate and milk slowly melt in a pot, then add the gelatin that was softened earlier, stirring until dissolved. Let it cool slightly before pouring it into the cream and mixing well. After preparing this mixture, pour it over the cookie base in the mousse mold and refrigerate for two hours.

Now let's make the mirror layer on top of the mousse. Put 60g of chocolate and 90g of milk into a pot and melt them over a water bath.

G's lucky point dings soften by soaking.

Put the gelatin into the milk chocolate. When the second layer of the chocolate mousse connects, you can move on to the top layer of the mirror glaze.

If there are bubbles, use a toothpick to pop them. My chocolate contains nuts, so the surface looks uneven, but it doesn't affect the taste.

Finally, refrigerate for one or two hours before unmolding. When removing the mold, use a hot towel to circle around the mold and slowly push the cake out. Isn't this chocolate mousse cake very simple!

It can be eaten as afternoon tea or as a snack!