Directions

1. Step

Crush the biscuits into fine crumbs and mix them with melted butter. Press the mixture firmly into the bottom of a 20cm pan to form an even layer. Set aside.

2. Step

Heat 80ml of milk in a saucepan over low heat. Soak the gelatin sheet in cold water until softened, then squeeze out excess water. Add the softened gelatin, dark chocolate, and liquid cream to the warm milk. Stir until fully combined and smooth.

3. Step

In a separate saucepan, heat 80ml of milk over low heat. Soak 1 ½ sheets of gelatin in cold water, then squeeze out excess water. Add the softened gelatin, white chocolate, and liquid cream to the warm milk. Stir until smooth.

4. Step

Pour the dark chocolate mousse over the biscuit base and let it set slightly in the refrigerator. Carefully pour the white chocolate mousse on top. Refrigerate for at least 5 hours until fully set. Garnish with additional chocolate if desired, then slice and enjoy!