INGREDIENTS
Base:
15 digestive cookies
6 tbsp butter, melted and cooled
85g dark chocolate, broken up
Mousse:
400 g dark chocolate, chopped
2 1/2 cups heavy cream
1/4 cup espresso
Ganache:
2 cups heavy cream, hot
454g dark chocolate finely chopped
Directions
Grease and line a 9” springform pan.
In a food processor, pulse the cookies, butter and dark chocolate until crumbled. Pour into the base of a springform pan and press down evenly. Refrigerate for 30 minutes or until needed.
Melt 400g of 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.
Meanwhile, make a ganache. Add heavy cream to chocolate. Let sit for 1 minute then 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 drip over the sides.
Gently tap the tray to pop any air bubbles.
Transfer to fridge for 30 minutes to set.
Enjoy!
Photo By Georgina
