Directions
- 1To make the chocolate sauce, mix the chocolate and cream heated to 70°C until smooth. Cover with cling film directly touching the surface and refrigerate for later use.
- 2To make the cookie base, mix the cookie crumbs with melted butter until combined. Press the mixture into the bottom of a mold lined with parchment paper, then freeze for 30 minutes.
- 3To make the mousse filling, mix softened cream cheese and caster sugar until smooth. Add the whipping cream and the refrigerated chocolate sauce, and whip until well combined. Stir the soaked gelatin sheets into hot milk until dissolved, then pour into the chocolate mixture and mix well.
- 4Pour the mousse filling into the mold and refrigerate for at least 4 hours.
- 5To make the topping, combine chocolate and butter, then add whipping cream heated to 70°C and mix until smooth. Pour into the mold and refrigerate for another 2 hours.
Ingredients
- 150 g Chocolate
- 100 g Whipping cream at 70°C
- 50 g Cookie crumbs
- 30 g Melted butter
- 240 g Cream cheese
- 30 g Caster sugar
- 200 g Whipping cream
- 80 g Hot milk
- 6 g Soaked gelatin sheets
- 100 g Chocolate
- 20 g Butter
- 100 g Whipping cream
Equipment
knifewhiskhand mixermoldparchment paper
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