Chocolate mousse cake

Name: Chocolate mousse cake
Cook time: 25 min
Total time: 25 min
Yield: 12
Ingredients: 150 g crunchy shortbread with milk chocolate; 50 g Butter; 200 g Milk chocolate; 200 g Dark chocolate; 600 g cold whipped cream; 1 package Cream stabiliser; 7-10 Tbsp Oil; 1 Freezer bag

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 12

150 g crunchy shortbread with milk chocolate
50 g Butter
200 g Milk chocolate
200 g Dark chocolate
600 g cold whipped cream
1 package Cream stabiliser
7-10 Tbsp Oil
1 Freezer bag

Directions

1
Put all but one biscuit in a freezer bag and crumble it with the dough roll. Melt the butter. Mix butter and crumbs and put them on the oiled bottom of a springform pan (22 cm Ø) and press them down.
2
Place the mould in a cool place for about 30 minutes.
3
Roughly chop the chocolate. Heat 200 g cream and remove from the heat. Melt the chocolate in it and let it cool down while stirring occasionally.
4
Whip the rest of the whipped cream until stiff, pour in the cream firming agent and carefully fold it into the chocolate cream. Spread the cream on the biscuit base and smooth it down. Chill the cake overnight.
5
Remove the cake from the mould before serving. Crumble 1 biscuit and sprinkle it on the cake.