In a food processor, pulse the
Digestive Biscuits (15)
Butter (1/3 cup)
Dark Chocolate (1/3 cup)
Pour into the base of a 9-inch lined springform pan and press down evenly. Refrigerate for 30 minutes.
Dark Chocolate (1 3/4 cups)
in the microwave in 30-second intervals, stirring between. Let it sit for about 10 minutes to cool.
Add the beaten
Heavy Cream (2 1/2 cups)
to the cooled chocolate in batches and fold gently to combine. Pour on top of the base and spread evenly. Refrigerate overnight.
Once the mousse is set, make the ganache. Add hot
Heavy Cream (2 cups)
Dark Chocolate (2 cups)
Let it sit for 1 minute. Stir together, starting in the middle, until completely combined.
Remove mousse from springform pan, leaving it on the base, and set over a rack. Pour warm ganache over chilled mousse cake and let it drip over the sides. Gently tap the tray to pop any air bubbles. Transfer to the fridge for 30 minutes to set.
Once chilled, cut into slices and serve!