Chocolate Mousse Cake

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• 

  Step 1

  Put your cookies in a ziplock bag. Get as much air out of the bag as possible before sealing it (leave a small opening so air can get out - otherwise your bag will explode).

  Using a rolling pin or something hard, whack your cookies and turn them into cookie crumble. Once nice and broken up, add your milk into the bag and mix 'squish' it all together.

• Step 2

  Put your cookie mixture into your cake tin or container. Using a flat bottom cup, push down on the cookie mixture and make it nice and packed down.

  Once you have done this, place it into the fridge while you continue on with the recipe.

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  Step 3

  Next break up your chocolate (any flavor) and add it into a microwave safe bowl with the milk.

  Put it into the microwave for around 1 minute 20 seconds.

  While it's in the microwave, whip up your cream.

• 

  Step 4

  Add your gelatin into water and microwave for around 20 seconds or until it has dissolved.

  Once your chocolate and milk mixture has cooled slightly, add it to your whipped cream and fold gently.

• 

  Step 5

  Next add your dissolved gelatin and mix immediately.

  Pour your mixture onto your chilled cookie base and place into the fridge for at least an hour. (If you have too much mixture - pour it into cups or bowls to enjoy as a mousse). Tap your mousse lightly on to a surface to remove any air bubbles.

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  Step 6

  To make the glaze, add your chocolate of choice to a microwave safe bowl and add in your cream.

  Heat for around 1minute or until the chocolate has melted down. Check on it every 20-30 seconds, whisking it as you go. Take your time with this as you don't want your chocolate to over cook.

  Once nice and smooth, pour it gently on to the top of your mousse.
  Return to the fridge for at least 4 hours.

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  Step 7

  When you are ready to serve your mousse cake, sprinkle grated chocolate on the top or add your favorite toppings such as berries or coconut.

  Enjoy!

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