Ingredients

40g of unsalted butter, 70g of digestive cookies, 150g of cream cheese, 150g of whipped cream, 40g of caster sugar,

130g of bittersweet chocolate bricks, 150g of whipped cream, 120g of bittersweet chocolate.

Methods

1

Preliminary work: wrap one side of the mousse mold with aluminum foil and melt the cream into a liquid digestive cookies and melt the chocolate bricks for the chocolate filling in water

2

First, mix the cream and digestive biscuits together and spread them on the bottom of the mousse mold and press them flat and place them in the oven at 150 degrees Celsius and bake for 10-12 minutes. Set aside for later

3

Add half of the sugar to the whipped cream and beat until it reaches 90%, then add the melted chocolate and mix well

4

After the cream cheese has warmed up, add the rest of the sugar and mix to form a creamy consistency, then add the freshly made chocolate whipped cream and mix well, then place it in the freezer for at least 4-5 hours

5

After it has frozen, you can use a warm towel to wash the cream down with. Once frozen, use a warm towel or a spray gun to melt the mousse around the edges so that it can come out of the mold and then make the chocolate topping. Heat up the whipped cream and stir it into the chocolate until it's completely dissolved and smooth. Let it cool a bit and then drizzle it on top of the chocolate cheese and you're done!

6. It looks delicious, doesn't it?

7, finished.