1.

Bake a 6-inch cocoa Qifeng cake first (it's in the Qifeng cake making recipe, so I won't go into details here), divide it into 3 pieces, and only take 2 pieces for later use.

2.

Preparation of mousse stuffing: Mix milk 100g, 2 egg yolks and sugar 10g, and then heat to form egg milk slurry.

3.

Sift the egg milk slurry for later use.

4.

150g dark chocolate is cut into small pieces, melted into paste by warm water, and the end is divided into water (the water temperature is between 40 and 50 degrees).

5.

Pour in the sifted eggs and milk slurry and mix well.

6.

10g gelding ice is soaked in water until soft, then melted in water, poured into chocolate custard, mixed evenly, and dried to a slight temperature for later use.

7.

Add 20 grams of fine sugar to 250 grams of whipped cream and beat until 70%. Add chocolate custard.

8.

Stir well to form Mu Si stuffing.

9.

Cut the cocoa cake blank into round pieces smaller than the mold and put it into the mold.

10.

Pour in half of Mu Si stuffing and cover the cake.

1 1.

Put another cake in, pour in the remaining mousse stuffing, smooth the surface, and refrigerate for several hours until it is solidified.

12.

Making noodles: milk180g, sugar 70g, cocoa powder 40g, put in a container and put on the stove.