1. 100g milk, 40g granulated sugar, 40g (20g whipping cream), 80g cocoa powder 10g Oreo biscuits, 40g salt free butter, 250g light cream, 10g gelatin.
2. Prepare the materials, cut small pieces of gelatin and soak them in cold boiled or iced water, and crush the Oreo biscuits.
3. Put oil paper on the six inch baking pan.
4. Melt butter in water or microwave for 30 seconds.
5. Stir butter and Oreo biscuits evenly into the mold, flatten the edges with a spoon, and refrigerate for half an hour.
6. Heat the pan with water, turn off the fire, put it into a milk bowl, add 20 grams of white sugar and stir evenly. Heat the water in the pan, mainly to melt the sugar.
7. Sift the cocoa powder in three times, and stir it until no particles are added each time. Then add the softened gelatine controlled dry water and stir it evenly. The cocoa powder is difficult to melt, so it will be better to add it in several times.
8. Take the light cream out of the refrigerator and add 20 grams of white sugar to beat until the texture is clear but still flowing. Don't beat the cream here.
9. Pour the cocoa powder paste into the light cream twice, and mix it evenly each time (the cocoa paste is cold here).
10. Pour the mixed mousse into a six inch mold, cover it with plastic wrap, and put it in the refrigerator to refrigerate for more than four hours, preferably overnight (this is the non icing layer of the refrigerator).
11. Take out the frozen mousse, and use the hot air of the hair dryer to blow a circle of the mold to easily demould. Sift cocoa powder on the surface, or decorate the fruit.