Chocolate Mousse Cake

Ingredients (for 6 inch cake, lined the bottom of pan with baking paper)

Crust :

1)  70g Oreo biscuits
2)  25g Melted butter

Fillings

1)  90g Dark Chocolate
2)  200g Whipping Cream
3)  40g Milk
4)  15g Sugar
5)  4g (1 tsp) Gelatine
6)   25g Hot water
7)  2 tbsp cocoa powder (optional)


Method

Crust
1)  Crush orea biscuits to fine crumbs.
2)  Add melted butter and mix well until it resembles wet sand.
3)  Pour oreo mixture to baking pan.  Spread evenly and press down gently to form an even layer for the base of your cake.
4)  Pop in the fridge

Filling and Assemble

1)  To prepare gelatine, pour hot water to gelatine and stir well.
2)   Place a some water into a saucepan.  Then place a bowl over the top of the saucepan.  Fill bowl with chocolate and milk.  Allow chocolate to melt.  Once chocolate has melted, remove from saucepan and stir until milk and chocolate combined.
4)  Add gelatin and stir well.  Leave it aside to cool.
3) Whisk whipping cream and sugar until stiff peak.  Do not over whish whipping cream as it will turn buttery.  A trick I use is to place the bowl which I use to whisk whipping cream in the freeze for a while to cool it before the actual whisking.  This will ensure that the cream will not be too hot during the process.
4)  Pour cool melted chocolate to whipping cream and mix well.
5)  Pour cream to the baking tin with crust.  Leave it in the fridge for 6 to 8 hour.
6)  Sieve some cocoa powder over the top of cake before serving.