Double Chocolate Mousse Tart

Here's a quick blog entry before I proceed with finishing off everything else I need to do. So, I havent baked in a while. And because I bought a huge carton of whipped cream months ago with my own pocket money and didnt use it yet, I decided I couldnt let it go to waste. I always love mousse and making this was the epitome of my dream dessert.  

Got the recipe from taste.com.au and the initial recipe required a chocolate biscuit base. But because my mom had never tried a golden base before, I thought I would change it for her sake. Turned out pretty ok too, heh. 

I love the ganache layer... NEVER omit it out!

Double Chocolate Mousse Tart

Biscuit base:

250g digestive biscuits

125g butter, melted

Chocolate ganache:

100g dark chocolate, chopped

1/2 cup whipping cream

Chocolate mousse:

200g dark chocolate, chopped

1 tsp vanilla

600ml whipping cream

A pinch of gelatin

1. Grease a 9 inch round spring-form pan. Line base with baking paper. 

2. Place biscuits and flour in a processor. Process until finely chopped. 

3. Add butter. Process until combined. 

4. Press mixture evenly over base of prepared pan. 

5. Refrigerate for 30 minutes.

6. To make chocolate ganache, place chocolate and cream in a small saucepan over medium-low heat. Cook, stirring constantly, for 3 - 4 minutes or until smooth. Pour over biscuit base. Refrigerate for 30 minutes or until set.

7. To make chocolate mousse, place chocolate, vanilla and half the cream in a saucepan over medium-low heat. 

8. Cook, stirring constantly, for 3 to 4 minutes or until smooth. Remove from heat and let it cool for 15 minutes. 

9. Using an electric mixer, beat remaining cream until soft peaks form. 

10. Fold chocolate mixture into cream. 

11. Gently pour over ganache layer. Refrigerate overnight.

So that's all for today. My life is revolving very fast these few weeks. It's probably the fastest I ever have had to endure. But I will survive, just like I always do.