Cooking Steps

1. 

   Step1:First, make chocolate crea

2. 

   Step2:Whipped cream is heated in a saucepan until it bubbles on the edg

3. 

   Step3:In a chocolate bow

4. 

   Step4:Slowly stir until the chocolate melts smoothly. Cover with plastic wrap and put it in the refrigerator for more than 4 hour

5. 

   Step5:Now we're going to make mousse gelatine and soak it in ice water

6. 

   Step6:Add milk and egg yolk to the milk pan and mix wel

7. 

   Step7:When the minimum heat is slightly thick, turn off the heat and keep stirring

8. 

   Step8:Add in the drained gelatin slices and mix well. Set asid

9. 

   Step9:Dark chocolate melts in hot wate

10. 

    Step10:Add it to the batter and mix wel

11. 

    Step11:Mix well with rum. It's not recommended to omit rum and chocolate taste

12. 

    Step12:Whipped cream with sugar until 60% fa

13. 

    Step13:Well mixed whipped cream and chocolate past

14. 

    Step14:Mousse paste is ready. The prepared mousse paste is relatively thick. If your mousse paste is very thin, it's better to refrigerate it for a while, so as not to float the cake slices at the back

15. 

    Step15:Six inch cacao Qifeng cake is divided into four to five pieces. Take one piece and put it into the mold. Pour in half mousse paste

16. 

    Step16:Another slice of cak

17. 

    Step17:Pour in all remaining mousse paste, cover with plastic wrap and refrigerate until it solidifies. 4 hours minimu

18. 

    Step18:After taking it out, cover it with hot towel for a while and demould i

19. 

    Step19:Cocoa powder on the surface scree

20. 

    Step20:Take out the chocolate cream and beat until stiff. Put it into a fresh-keeping bag and squeeze on the flowers

21. 

    Step21:Play card

22. 

    Step22:Rich chocolate cream is finishe