Ingredients for the dough:
•shortbread cookies 200 g
•Baking cube Kasia 250 g
•dessert chocolate 150 g
•milk chocolate 150 g
•white chocolate 200 g
•cream 36% 1200 ml
•gelatin 6 teaspoons
•water 1 cup
•cocoa or grated chocolate for sprinkling
Preparation:
1.Crumble the cookies by hand or mix with a blender and mix with 100 g of Kasia melted baking cube. Pour the whole and paste the bottom of the springform cake with the dough. Put in the fridge to freeze.
2.In a water bath, we dissolve the dessert chocolate with a bar of Kasia (50 g).
3.In a smaller bowl, mix 2 teaspoons of gelatine with 1/3 glass of water. When gelatin swells, we heat it in a hot bath.
4.We whip 400 ml of cream, but not rigidly. Add 2-3 tablespoons of cream to heated gelatin, mix and add everything to melted chocolate and mix with whipped cream.
5.We pour the finished mass onto the crumbly mold bottom and leave it in the refrigerator for 15-20 minutes to keep it dry. During this time, we prepare further layers of chocolate - first milk and then white. The mousse should be ready after 2-3 hours, but it is best to leave it in the fridge for the whole night. Before serving, sprinkle the dessert with cocoa or grated chocolate.
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