2. Oreo biscuits are crushed and softened butter is mixed into the biscuits.
3. First put a butter paper at the bottom of the mold for demoulding. Mix the butter biscuit foam evenly, compact it with a spoon, and put it in the refrigerator for refrigeration.
4. Sit in hot water and mix the milk and 20g of sugar evenly. Sift the cocoa powder and add it to the milk. Add it in several times and stir without particles.
5. Squeeze the softened gelatin tablets into the cocoa paste and mix well.
6. Take the whipped cream out of the refrigerator, add 20 grams of sugar, and send it to a clear but still flowing state.
7. Pour the cocoa paste into the light milk several times and mix well each time.
8. Take out the bottom of the frozen cake, pour the mixed Mu Si paste into the mold, cover it with a safety film, and put it in the refrigerator again for at least four hours.
9. Take out the cake refrigerated in the refrigerator, put a slightly higher bottle under it, blow it against the edge of the mold with a hair dryer, and demould it easily. The perfect cocoa mousse 6-inch cake is ready.