Cooking Steps

1. 

   Step1:Prepare a 6-inch Qifeng cake in two piece

2. 

   Step2:Hershey Chocolate Sauce diluted with wate

3. 

   Step3:Brush the diluted chocolate sauce on the cake slices and place the brushed cake slices on the mousse circle pos

4. 

   Step4:Making chocolate ganache - pour cream 1 into a pot and bring to a boil. Add chocolate (I use 44% DGF chocolate). Let stand for two minutes

5. 

   Step5:Put a small basin of cold water and sit on the basin and turn it over and over again until it becomes smooth

6. 

   Step6:Pour about 2030 grams of chocolate ganache on a piece of cake. Spread it a little flat (I don't use black Qiao, so I put a little bit less. I'm afraid it's too sweet

7. 

   Step7:Put the raspberries on it and refrigerate the cake for a whil

8. 

   Step8:Put the remaining Chocolate Ganache into the pot, heat it up, and then put the cold water soaked gelatin slices into the pot, stir them and cool them down

9. 

   Step9:Beat whipped cream to six and mix well with processed Chocolate Ganach

10. 

    Step10:Add a handful of chocolate chips and stir twic

11. 

    Step11:Pour the mousse slurry into the mold and shake the mold twice to make the surface flat, then continue to refrigerate for 2 hour

12. 

    Step12:Take it out and decorate it later