50g Oreo biscuit fragments and 24g melted butter (without salt or light salt), stir well, spread on the bottom of cake mold, flatten with spoon, and put in refrigerator for later use.
Take 1 tablet of gelatin, cut it into 3 small pieces, and soak it in cold water (pay attention to the water temperature, it is easy to melt the bright film if the water temperature is too high). You can put the ice cubes in water or put them in the refrigerator and soak them completely for about 10 minute. Friends often ask how to soak thoroughly. Simply put, the gelatin tablets are getting bigger and feel soft on qq.
Take another empty bowl, pour in 70g milk, 13g sugar and 7g cocoa powder, heat it in water (not too hot, or it will take a long time to cool), and stir well. At this time, take out the soaked gelatin tablets, spin off the water and put them into cocoa liquid, and the gelatin tablets will melt immediately. Stir with a spoon and let it cool for later use.
Take another bowl, pour in 200 grams of whipped cream and 20 grams of sugar, and beat until it is fine and flowing. The process takes about 1 ~ 2 minutes. At this time, the texture of cream is like yogurt, and its thickness depends on personal taste. I prefer a thicker state, and cakes that are too thin and easy to make are softer.
Pour the cocoa liquid cooled in the third step into the cream in the fourth step (please pay attention to the temperature of the cocoa liquid before pouring the cream, not too hot), then pour it into the mold in the first step 1, shake it on the table after pouring it out, or shake off the bubbles and put it in the refrigerator for at least 4 hours (try to keep it for a long time, otherwise the cream will be soft and difficult to cut, and I usually make it at night, first.
Time is up, take out the cake, sprinkle with sifted cocoa powder (optional), and a simple and delicious chocolate mousse is finished.