🍯입 안에서 바삭하게 터지는 허니콤 초콜릿 무스 케이크 만들기 | Crunchy Honeycomb Chocolate Mousse Cake Recipe | Cooking tree

Crush the whole wheat biscuits and mix with cocoa powder and melted unsalted butter.

Press the mixture evenly into a lined mold and leave at room temperature.

In a saucepan, combine water, sugar, corn syrup, and honey, and heat to about 150 degrees Celsius.

Quickly stir in baking soda and pour into a mold.

Let it set at room temperature for about 20 minutes, then place in the freezer for 20 minutes to cool.

For the chocolate mousse, soak powdered gelatin in water for about 10 minutes.

Heat milk and dark couverture chocolate in the microwave for about 40 seconds until melted and mixed well.

Add the soaked gelatin and mix thoroughly, then whip the cream with sugar until about 70% whipped.

Combine the chocolate mixture with the whipped cream and pour over the honeycomb layer, then freeze for about 2 hours to set.

For the chocolate ganache, soak powdered gelatin in water for about 10 minutes.

Heat dark couverture chocolate and whipping cream in the microwave for about 40 seconds until melted and mixed well.

Add the soaked gelatin and mix, then pour over the cake when it reaches about 32 degrees Celsius.

Equipment Needed

Spice Level:

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