Oreo Cocoa Mousse Cake First Release

Ingredients: 80g crushed Oreo cookies, 40g butter, 100g milk, 40g granulated sugar, 10g cocoa powder, 10g gelatin sheets, 250g whipped cream. Decoration: a little cocoa powder.

Melt the butter in a water bath, then pour in the crushed Oreo cookies.

Stir evenly.

Pour into the mold and flatten, then place in the refrigerator to chill for more than half an hour.

Soak the gelatin sheets in ice water until soft and set aside.

Add 20 grams of sugar to the milk and heat it in a water bath until warm.

Sift one part of cocoa powder into a bowl and mix with a small amount of milk.

Sift in another third of the cocoa powder.

Add a small amount of milk and stir until there are no lumps.

All the cocoa powder has turned into a smooth and fine paste.

Gradually add the remaining milk in batches while stirring.

Finally, it becomes a smooth cocoa milk.

Squeeze out the excess water from the gelatin sheets and add them to the cocoa milk.

Stir until completely melted, then let it cool at room temperature.

Whip the cream with 20 grams of sugar until it reaches a state where the patterns are clear and it can flow.

Fold the cocoa paste into the whipped cream in two batches.

Form a smooth and uniform mousse mixture.

Take the mold out of the refrigerator, pour the mousse mixture into the mold, and put it back in the refrigerator to chill for more than four hours.

Take out the chilled mousse and use a hairdryer to blow around the side of the mold to release it.

Finally, sift another layer of cocoa powder on top.