CHOCOLATE MOUSSE CHEESECAKE #2

I am again this Chocolate Mousse Cheesecake because my Lil' Princess specially requested for it but this time round I am making pure dark chocolate flavour with a little amendment using previous recipe.

Ingredient:

for Bottom Biscuit Layer

110 gm Digestive Biscuit (crushed)

55 gm Butter Melted (I use Golden Churn brand)

for Dark Chocolate Mousse

1 1/2 tbsp Gelatin

50 ml Water

250 gm Cream Cheese (room temperature)

50 gm Castor Sugar

250 gm UHT Whipping Cream

1/2 tsp Vanilla Essence

200 gm Dark Chocolate (melted in double boiler way)

for Garnishing
2 tbsp Dark Chocolate (scoop out from above melted chocolate)

Nibs Almond

Method:

for Bottom Biscuit Layer

• Mixed digestive biscuit with butter until well combine.
• Place the mixture in a 7" cake tin and compact press.
• Keep in fridge until the biscuit layer is set or overnight (if you prefer crunchy bottom biscuit layer, bake it at 180'c pre-heat oven for 10minutes).

for Dark Chocolate Mousse

• Add gelatin with water and set aside to bloom.
• Beat cream cheese and castor sugar well and add in whipping cream and vanilla essence.
• Melted gelatin over simmering water and mixed into cream cheese mixture and mix well.
• Mixed melted dark chocolate to the cream cheese batter and mixed well.
• Pour the mixture into the cake tin with biscuit layer on the bottom and flat in nicely and place it in fridge until it is firmly set.

for Garnishing

• Apply evenly 1 - 2 tbsp melted dark chocolate to the baking paper and fridge it for it to set
• Unfridge the cooled chocolate and I use spatula to remove it from the baking paper so it will look like grated chocolate.
• Spread the nibs almond on the side of the cake and the grated chocolate in the middle of the cake. Keep the cake cool in the fridge.