Extra dark chocolate mousse

1. Crush the digestive biscuits (you can also use a rolling pin or a blender to stir)

2. Add melted butter and mix well

3. Mix the cookie crumbs evenly and place them at the bottom of the mold, press them tightly, and refrigerate for later use

4. Chocolate temperature control with hot water insulation

5. Beat the egg yolk with fine sugar until it becomes sticky and slightly white

6. Heat the milk until it is about to boil; Add pre softened gelatin tablets; Mix well to make it completely melt

7. Slowly pour the milk solution into the egg yolk, disturbing it while pouring it over

8. Slowly pour the milk egg yolk mixture into the temperature adjusted chocolate; Add a small amount; Gently stir while pouring

9. The mixed chocolate solution has luster and lubrication; Let it cool to room temperature

10. Beat the light cream until it reaches 6 portions, then add it to the chocolate solution and gently mix well

11. The mixed liquid state is light, glossy, and lubricated

12. Pour into a mold filled with cookie crumbs and refrigerate for about 4 hours until it solidifies before consumption