This recipe will surprise you. it uses powdered cocoa instead of chocolate bars. Be ready to get amazed.
INGREDIENTS:
Set A (crust):
2 cups chocolate cookies, crushed
3/4 cup Arla Unsalted Butter, melted
1/3 cup granulated sugar
Set B (mousse):
1/4 cup hot water
2 Tbsps. gelatin powder
1 cup granulated sugar
3/4 cup Arla Unsalted Butter, melted
2 tsps. vanilla extract
2 cups Arla Pro High Stability Whipping Cream, 35%
Set C:
3/4 cup cocoa powder
1/2 cup powdered sugar
PROCEDURE:
A. In a bowl, combine all Set A ingredients, and mix until crumble-like consistency. Pour evenly into a cake pan, and pat down to form a crust. Place in the chiller for 30 minutes to set.
B. Drizzle gelatin over hot water and allow it to bloom for a few minutes before adding it to a mixing bowl along with sugar, vanilla, and softened butter. Beat until fluffy before adding the whipping cream and whip until stiff peaks.
C. Sift in the cocoa powder and powdered sugar into a mixing bowl and blend well before folding into the whipped cream mixture. Pour the chocolate mousse evenly over the crust, and place in the chiller to set. Dust with cocoa powder before serving.