Ingredients
For the base:
- 200 g Digestive biscuits
- 100 g Melted butter
For the chocolate mousse:
- 300 g Darky
- 300 ml Fresh cream
- 3 Sheets gelatin
- 100 ml Milk
- 200 g Fresh raspberries
Instructions
Prepare the Base:
1. Finely crush the digestive biscuits and mix with melted butter.
2. Press the mixture into the bottom of a 22 cm (9-inch) springform pan.
3. Chill in the refrigerator to set.
Prepare the Mousse:
4. Soak the gelatin sheets in cold water for 5 minutes.
5. Heat the milk in a saucepan and dissolve the squeezed gelatin in it. Let it cool slightly.
Whip the Cream:
6. Whip the fresh cream until soft peaks form.
Mix the Mousse:
7. Combine the Darky with the milk and gelatin mixture.
8. Gently fold in the whipped cream until well combined.
Assemble the Cake:
9. Pour half of the chocolate mousse over the biscuit base.
10. Scatter fresh raspberries on top, then cover with the remaining mousse.
11. Smooth the surface and refrigerate for at least 4 hours, or until the mousse is set.
— Preparation Time: 35 minutes
— Chilling Time: 4 hours
