- 150g. ordinary biscuits
- 85g. dark chocolate
- 6 tbsp. melted butter
- 2 ½ cups sweet cream
- little espressooptional
- 1 ½ cup melted chocolate
- 1 ½ cup dark chocolatecrushed
- 2 cups hot cream
For this recipe, you do not need scrubs, complicated filaments, and everytime watching in the oven, because it is cooked without baking.
The ingredients are quite simple, and the preparation is even simpler.
Grease and line a 9” springform pan.
Melt the chocolate in the microwave in 30-second intervals. Let sit for about 10 minutes to cool.
In a large bowl, whip together heavy cream and espresso until soft peaks form. Gently add the whipped cream to the cooled chocolate in batches and fold gently to combine.
Pour on top of the base and spread evenly. Refrigerate for 3 hours or overnight.
Remove mousse from springform pan leaving it on the base and set over a rack. Pour warm ganache over chilled mousse cake and let drip over the sides.Gently tap the tray to pop any air bubbles.