Chocolate Mousse Cake with Topping - Recipe 👨‍🍳

 Chocolate Mousse Cake with Topping - Recipe 👨‍🍳

Ingredients

180 g White Chocolate (1 bar)

170 g Milk Chocolate (1 bar)

200 g Dark Chocolate 53% (1 bar)

700 ml Cream

4 sheets of gelatin

150 g Maria biscuits

75 g Butter

Preparation of Chocolate Mousse Cake with Topping

Melt the butter in the microwave and mix with the crushed biscuits.

Spread the mixture along the sides of a 20 cm springform cake tin lined with parchment paper. Press down with the back of a spoon to create an even layer. Refrigerate.

Soak the 2 sheets of gelatin in cold water until softened (about 10 minutes).

Place 100 ml of cream and chopped white chocolate in a saucepan over low heat. Stir until melted.

Drain the gelatin sheets and add them to the chocolate, mixing well until dissolved.

Let cool, stirring occasionally, without cooling completely. Meanwhile, whip 200 ml of cream until stiff peaks form. Add this cream to the mixture with gentle, folding motions.

Distribute the mixture into the mold and refrigerate for a minimum of 3 hours.

Repeat the process with the dark chocolate: Soak 2 gelatin sheets in cold water (about 10 min).

Place 100 ml of cream and dark chocolate in a saucepan over low heat. Stir until melted.

Drain the gelatin sheets and add them to the chocolate, mixing well until dissolved.

Let cool, stirring occasionally, without cooling completely. Meanwhile, whip 200 ml of cream until stiff peaks form. Add the cream to the mixture with gentle, folding motions.

Pour over the white chocolate mousse layer and refrigerate for a minimum of 3 hours, until firm (best overnight).

Topping: Heat the remaining 100 ml of cream and bring to a boil. Off the heat, add the chopped milk chocolate bar and mix well. Cook over medium heat, stirring occasionally.

Remove the cake from the refrigerator and unmold. Pour the topping over it and refrigerate again for at least 1 hour or until ready to serve.