250g of whipped cream, 80g of dark chocolate, 50g of milk, 40g of water, 2g of gelatine powder, 30g of whipped cream (for decoration), sugar 1 spoon (for decoration), chocolate powder 1 teaspoon (for decoration) and 4 heart-shaped candies (for decoration).

working methods

1. Mix gelatine powder with water for later use.

2. Heat the mixture of 250g of cream, milk and fish glue with low fire until it smokes slightly, and leave the fire.

3. Pour the heated whipped cream into the dark chocolate and wait for 5-6 minutes.

4. Mix the light cream and dark chocolate evenly, pour it into a glass evenly, and put it in a refrigerator at 4 degrees 1 hour.

5. Mix 30 grams of cream and sugar until half cooked.

6. Put half a tablespoon of whipped cream on the chocolate mousse, sprinkle with appropriate chocolate powder, and then take the sugar to heart. Serve.