1.

First bake a 6-inch cocoa chiffon cake (chiffon cake making recipes, here to omit the details) divided into 3 slices, only 2 slices of the standby

2.

mousse filling production: 100 grams of milk, 2 egg yolks, 10 grams of sugar mixed and stirred well, heating into the custard on a low flame

3.

egg milk pulp sieve standby

4.

This is a good idea, but it is not the only thing that you can do.

3.

Egg milk pulp sieve spare

4.

150 grams of dark chocolate cut into small pieces, melt into a paste across the warm water, the end away from the water (water temperature of 40 ~ 50 degrees between)

5.

Pour into the sieve of the good egg milk pulp mixed evenly

6.

10 grams of gillette softened iced water soaked, melted across the water, poured into the chocolate.

Melt 10g of custard in ice water, pour into the chocolate custard and mix well, let it cool down until it is slightly warm

7.

Add 20g of sugar to 250g of light cream and beat it until it becomes 70% of the whipped cream, add it into the chocolate custard

8.

Mix it well and make it into a mousse filling

9.

Cut the cocoa chiffon cake blanks into rounds a little smaller than the molds and put them into the molds

9.

Cut the cocoa cake blanks into rounds, and put them into the molds

9. Place half of the mousse filling into the mold and cover the cake with it

11.

Place the other slice of cake into the mold, pour in the rest of the mousse filling, smooth the surface and refrigerate for a few hours until solidified

12.

For the topping, add 180g of milk, 70g of sugar, and 40g of cocoa powder in a container on the stovetop

Make the topping. In a container, place it on the stovetop.