Chocolate Mousse Cake

Ingredients

• First layer:
• 3 packages of chocolate biscuits
• 1/3 cup melted butter
• Process the biscuits in a food processor, add the butter and continue processing until the mixture holds together
• Press the biscuit mixture into a cheesecake pan and place it in the refrigerator
• Begin preparing the second layer:
• 3 tablespoons sugar
• 2 tablespoons cornstarch
• 3 tablespoons cocoa powder
• 2 packets sugar-free crème caramel mix
• 1/2 cup chocolate pieces
• 1 liter milk
• Method for preparing the second layer:
• Combine the sugar, cornstarch, cocoa and crème caramel mix and first whisk them into the cold milk
• When the mixture begins to boil and thickens slightly, add the chocolate pieces and continue stirring
• Pour the chocolate mixture over the chilled biscuit layer
• Return the chocolate mousse cake to the refrigerator and leave it to set and chill again for about 4 hours
• When the chocolate mousse is ready, decorate it with cream and chocolate shavings or melted chocolate as desired; you can also garnish with canned apricot halves
• Recipe and method for rich chocolate mousse cheesecake from the Sho Tabkhin Al-Youm website:
• Claudette Katnashu
• Click on Claudette Om Morris's name to visit her page on our site and enjoy all her delicious recipes
• To make Nutella cheesecake Claudette's way, click this link:
• How to make the best and easiest Nutella cheesecake
• To make Turkish biscuit dessert Claudette's way, click this link:
• Turkish biscuit dessert without eggs
• For more Turkish dessert recipes, click this link: How to prepare Turkish Şekerpare
• For more of Um Morris's delicious recipes, here's the link: How to make shish barak
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Method

1. Pulse the chocolate biscuits in an electric food processor until they become fine crumbs, then add the melted butter and mix until a moist, cohesive mass forms.
2. Press the crumb mixture evenly into the bottom of a removable-bottom cheesecake pan and press firmly with the back of a spoon or a glass to form a compact crust, then place the pan in the refrigerator to chill and set (about 15–30 minutes).
3. To prepare the mousse layer, combine cold sugar, cornstarch, cocoa powder and the sachets of crème caramel with the milk, whisking until everything dissolves and the mixture is smooth and lump-free.
4. Transfer the mixture to a saucepan over low heat and stir constantly until it begins to boil and thickens, taking care to avoid starch lumps or scorching the bottom.
5. When the mixture has thickened slightly, add the chocolate pieces and stir continuously until they are completely melted and the mixture becomes creamy and glossy.
6. Allow the chocolate mixture to cool slightly, then pour it directly over the chilled crumb base and smooth the surface with a spoon or spatula to create an even layer.
7. Cover the pan and return it to the refrigerator; chill until set for at least 4 hours or until it is easy to slice.
8. Before serving, remove the pan and let it sit at room temperature for 10–15 minutes to make slicing easier, then release the sides of the pan and cut into slices.
9. Top with cream and chocolate shavings, or pour over melted chocolate and garnish with canned apricot halves if desired, and serve the cake chilled.