Chocolate Mousse Mini Cakes

Flavor: Other; Technique: Baking; Time: Several hours; Difficulty: Moderate.

Detailed Steps for Making Chocolate Mousse Mini Cakes

Soften butter at room temperature and use a flower-shaped tart mold from Bake King

Mix the ingredients for the crust

Press into a ball with a scraper, wrap in plastic bag, and refrigerate for half an hour

Take out the crust and roll it into a thin sheet of 5mm thickness using a large plastic bag, then preheat the oven to 175 degrees Celsius for 10 minutes

Press the crust with a mold

Arrange the crust in the mold and prick with a fork

Bake in the preheated oven at 175 degrees Celsius (top heat) and 160 degrees Celsius (bottom heat) for 15 minutes

Let the baked cookies cool on a wire rack

Soak the gelatin sheets in ice water until soft and plump

Heat the whole milk and chocolate sauce to 50 degrees Celsius

Remove the soaked gelatin sheets, squeeze out excess water, and mix them into the chocolate sauce until dissolved, then set aside to cool

Whip the whipping cream until 70% stiff

Mix the chocolate sauce with the whipped cream

Place the frozen jam in the mold (jam can be adjusted according to personal preference) and pour the mousse mixture into the mold

Refrigerate the cakes

Decorate with fruits and cocoa powder (according to personal preference)

Finished Product

Finished Product