Double Chocolate Mousse Tart

Ingredient

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

Method

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 the 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 the 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 the cream. Gently pour over the ganache layer. Refrigerate overnight.