Espresso Chocolate mousse cake Recipe

Instructions

1. Add espresso coffee powder to hot milk and whipped cream and mix.
2. Add egg yolk and sugar, mix, add (1) little by little, mix and boil over low heat until thickened.
3. Add soaked gelatin, mix, cool, and mix with whipped cream.
4. Fill the hemispherical mold halfway, flatten it, and harden it in the freezer for 30 minutes.
5. Melt the dark chocolate, milk chocolate, and whipped cream in the microwave for about 40 seconds, then add the soaked gelatin and vanilla extract and mix.
6. Add cooled (5) to whipped cream, mix, put on the hardened mousse, flatten, and harden in the freezer for 2 hours.
7. Melt the dark chocolate and whipped cream in the microwave for about 40 seconds, then add the soaked gelatin, mix, and cool to 40 degrees.
8. Separate the hardened mousse from the mold and pour (7) to coat.