Preparation: 150g whipped cream 15g sugar 12g cocoa powder?

Steps: Excess light cream, 15g sugar, 10g cocoa powder +2g coffee powder, until 60% have obvious lines, and smooth with a scraper.

If you want to bring some coffee aroma, use instant coffee powder instead of 2g. ) Put them all into the eggbeater until there is resistance/obvious lines.

Pour into the fresh-keeping box, throw out the frozen layer and freeze for more than 5 hours.

I tasted the leftover material in the pot, which is the cream on the cake. It smells good. I love it!

As long as you send it once, it will taste very smooth! !