Cooking Instructions
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Step 1
In a heat-proof bowl suspended over a saucepan of simmering water, add
Dark Chocolate (1 3/4 cups)
. Cook, stirring occasionally, until the chocolate is melted and smooth.
Step 2
Remove the chocolate from the heat and allow to stand for 10 minutes.
Step 3
In a mixing bowl, add
Chocolate Biscuits (2 cups)
and
Butter (1/3 cup)
. Stir together until mixture has the appearance of wet sand.
Step 4
Transfer the biscuit and butter mixture to a greased 20-centimeter springform tin lined with non-stick baking paper. Press down with a flat-bottomed glass until even. Place into fridge to chill for 30 minutes.
Step 5
In a mixing bowl, add
Thickened Cream (2 1/2 cups)
and
Vanilla Extract (1/2 Tbsp)
. Using an electric mixer, beat until mixture forms soft peaks.
Step 6
Gently fold the cream into the cooled chocolate, a bit at a time.
Step 7
Transfer the mousse into the cake tin. Smooth the surface with a spatula. Place in fridge to chill for 3-4 hours, or until set.
Step 8
Garnish with
Milk Chocolate (to taste)
. Transfer to serving plate. Enjoy!
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