Grease a 6cm-deep, 22cm round springform pan. Line base with baking paper. Place biscuits and flour in a processor. Process until finely chopped. Add butter. Process until combined. Press mixture evenly over base of prepared pan. Refrigerate for 30 minutes.
Make chocolate ganache: Place chocolate and cream in a small saucepan over medium-low heat. Cook, stirring constantly, for 3 to 4 minutes or until smooth. Pour over biscuit base. Refrigerate for 30 minutes or until set.
Meanwhile, make chocolate mousse: Place chocolate, vanilla and half the cream in a saucepan over medium-low heat. Cook, stirring constantly, for 3 to 4 minutes or until smooth. Remove from heat. Cool for 15 minutes. Using an electric mixer, beat remaining cream until soft peaks form. Fold chocolate mixture into cream. Gently pour over ganache layer. Refrigerate overnight. Dust with cocoa. Serve.
Variation: Add 1 to 2 teaspoons coffee essence to cream before beating.
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|Serving Size: 1 Serving (56g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 223 (73%)|
|Amt Per Serving||% DV|
|Total Fat 24.7g||33 %|
|Saturated Fat 15.2g||76 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 45.2mg||14 %|
|Sodium 86.8mg||3 %|
|Potassium 190.2mg||5 %|
|Total Carbohydrate 19.1g||6 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 16.8g|
|Protein 2.1g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 305
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