Dark Chocolate Mousse

Ingredients for 6 persons
150 gr (5.29 oz) Liquid Cream
200 gr (7.05 oz) Dark Chocolate
200 gr (7.05 oz) Liquid Cream, partially whipped

To garnish
Honey biscuit
Chocolate sauce
Cocoa powder

Using a sharp knife, finely chop the chocolate then transfer it to a bowl. Pour 150 gr of liquid cream into a little pot and bring it to boil. Pour the hot cream over chocolate and mix together with a hand blender until well combined. Now pour the remaining 200 gr of cream into a mixing bowl without adding sugar, remember that the cream must be partially whipped. Transfer the chocolate mixture to a large bowl, add half of the cream, stir until well combined then add the remaining cream and stir until you get a homogeneous mixture. Partially whipped cream gives a liquid density to the mousse which fill uniformly the edges of the mould. Using a tablespoon, carefully transfer the mousse to the moulds until well filled and shake to remove any air pockets that might remain. Now transfer the mousse to the freezer for at least 3 hours. After 3 hours remove the mousse from the freezer, place a small round shaped honey biscuit on the mousse and remove it from mould. Transfer the mousse to a serving plate, dust with cocoa powder, drizzle some chocolate sauce on top, garnish with a white chocolate decoration and serve