250g of light cream, 80g of dark chocolate, 50g of milk, 40g of water, 2g of fish gelatin powder, 30g of (decorative) light cream, 1 tablespoon of (decorative) sugar, 1 teaspoon of (decorative) chocolate powder, 4 (decorative) heart shaped candies

How to make it

1: Mix the fish gelatin powder and the water, and set aside.

2: On low heat, heat 250g of light cream, milk and fish gelatin mixture until lightly smoking, remove from heat.

3. Pour the heated light cream into the dark chocolate and leave to stand for 5-6 minutes.

4: Stir the light cream and dark chocolate together, pour evenly into glasses and place in a 4-degree freezer for 1 hour.

5. Mix 30g of light cream and sugar, beat until half-enterprise.

6, put half a tablespoon of light cream on the chocolate mousse, sprinkle the right amount of chocolate powder, and then put the heart of the shape of the sugar, that is done.