It's a little bit more difficult to operate, it's a lot of factors, and I didn't do it very successfully, and I used def chocolate, probably because of the cocoa fat content, and the mousse is thicker, so it's not very flat and delicate.

WHAT YOU NEED

Ingredients

100 grams of fresh milk
Two eggs.
150 grams of dark chocolate
9 grams of fish oil powder
5 ml of coffee syrup
250 grams of cream
20 grams of sugar
One six-inch cake
Chocolate cream (dark chocolate and soft cream dissolved in insulating water) 50 grams

How TO MADE Chocolate mousse cake from Squallend

Steps 1 to 4

1. All the materials

2. The cake is cut into two 1 cm thick slices with a knife, then slightly cut into a small circle.

3. Mix the milk and eggs in a small pot and heat them to make an egg yolk sauce.

4. The fish paste is first mixed with ice water bubbles, then the insulating water is melted into particles and becomes a liquid.

Steps 5 to 8

5. The chocolate melts into a paste at about 40 degrees Celsius.

6. Add the egg yolk to the chocolate sauce and stir evenly.

7. The powder is also mixed with the chocolate sauce.

8. High-speed delivery of soft cream and sugar to six distributors

Steps 9 to 12

9. I've sent a little bit, as long as there's a pattern, don't be as thick as me, I'll just use it.

10. Pour the chocolate sauce into the light cream bowl and stir evenly.

11. Mixed mousse

12. After mixing, add the coffee wine and continue stirring.

Steps 13 to 16

13. Put a piece of cake at the bottom of the mold, pour in half of the mousse, and flatten it a little.

14. Add the second piece of cake and pour it into the remaining mousse, flattening the top mousse.

15. Put it in the fridge for six hours and it'll come out.

16. It's okay to decorate it with fruit and chocolate sauce.

Handy cooking tips

　　If the chocolate cream doesn't taste good, don't pour it because it's really hard to make.