Food

☕͠ Biscuit base
120g biscuits｜45g melted butter

☕͠ Mousse
2 egg yolks | 30g sugar | 80g milk | 90g black chocolate | 4g gelatin sheets | 110g whipping cream | 5g coffee powder

🍫How to do it
1. Crush the biscuits ➕ mix the melted butter evenly, spread it into the mold and compact it, and keep it in the refrigerator for later use
2. Melt the black chocolate over water and set aside. Soak the gelatin slices in cold water in advance.
3. Beat the egg yolks➕sugar evenly, pour in the milk🥛, heat over low heat to 70 degrees, turn off the heat, add gelatine sheets and stir to melt.
4. Whip the light cream until thick and yogurt-like, mix with step 3, then divide into two portions
5. Add the chocolate liquid to one part, mix well, pour it into the cookie mold, and freeze it in the refrigerator for 10 minutes.
6. Add a little water to the coffee powder to make coffee liquid, mix it with another mousse paste, pour it on top of the chocolate mousse, and refrigerate it for 4 hours.

I found this cake very beautiful, and it’s a pretty different recipe.