The recipe for making mousse cake is 72 grams of water (for soaking gelatin), 9 gelatin sheets, 50 grams of fine sugar, 80 grams of water, 80 grams of egg yolk, 100 grams of whole eggs, 20 grams of foreign wine, 250g bittersweet chocolate, 500g non-fat cream, 250g animal fresh cream, Ganache, 1500g bittersweet chocolate, 750g full-fat evaporated milk (for baking), 50g white oil, 150g crystal pectin .

Mousse cake is a pastry made of mousse powder as the main material. The appearance, color, structure and taste are rich in changes, making it more natural and pure. Cream and coagulants are usually added to create a thick, jelly-like effect. Mousse in English is a custard-like dessert that can be eaten directly or made into a cake sandwich. Cream and coagulants are usually added to create a thick jelly-like effect.