No-Bake Chocolate Biscuit Mocha Mousse Cake
12 oz (350g) digestive biscuits
Break into small pieces
1/4 cup (30g) unsweetened cocoa powder
⅓ cup (70g) sugar
½ cup (120ml) water
5 tbsp (70g) butter
Place over medium heat
Bring to boil for about 5 minutes stirring constantly
1 tsp (5g) rum extract
let cool slightly
Pour over the biscuits
Stir to combine
8 inch (20cm) ring lined with acetate sheet
Press well using a spatula or the back of a spoon
Refrigerate until you prepare the mousse
1 tsp (3g) gelatin powder
1 tbsp (15ml) water
Let it soak for 5 minutes
9 oz (250g) Mascarpone cheese
1/3 cup (40g) powdered sugar
2 tsp (4g) instant coffee
½ tsp (3g) vanilla extract
mix to combine
Dissolve gelatin over low heat
Add to mascarpone mixture
1 cup (240ml) whipping cream, chilled
Mix until soft peaks form
Pour over the chocolate biscuit cake
Refrigerate for 4-6 hours or overnight
3.5 oz (100g) semisweet chocolate
3.5 oz (100g) whipping cream
Melt over bain-marie
Pour over the cake
Refrigerate for 30 minutes
Coffee whipped cream
Use 1M tip to create a spiral border
Mini chocolate rocks