Crispy chocolate base, rich chocolate ganache, delicate chocolate mousse. And a light coffee aftertaste. I can confidently say that one of my best creations.

♥ Ingredient

140 gr oreo biscuits

40g butter

30ml of strong coffee

100g dark chocolate

40g milk chocolate

140g cream 33%

20ml of strong coffee

320g cream 33%

100 gr of strong coffee

35g milk

100g dark chocolate

100g milk chocolate

5g gelatin

♥ Recipe

1. We wrap the 16 cm diameter I sample inside with foil. Grind the biscuits in the blender into small crumbs. Mix with melted butter and coffee. Pour the mass into the mold and bake for 12-15 minutes at 180-200 degrees.

2. Refrigerate when ready. Mix cream with coffee, add chopped chocolate and cook over low heat. Bring to a boil, stirring constantly and stirring until smooth. 3. Let cool slightly and pour ganache over the base. Place in the freezer for 30-40 minutes. Pour gelatin with milk.

3. Add chopped chocolate to the coffee and light it over low heat. Bring to a boil, stirring constantly and stirring until smooth. We put the swollen gelatin over low heat, stirring constantly until it is completely dissolved but not boiling.

4. Mix gelatin with coffee and chocolate mass. Let’s cool down. Beat cream until stiff peaks. Gradually add the chocolate mixture to the cream, mixing gently. Pour the mousse over the ganache and refrigerate for a few hours or overnight.