Ingredients:

Base Layer:

• 200g chocolate biscuits (like Oreo, without filling)

• 80g melted butter

Chocolate Mousse Layer:

• 200g milk chocolate, chopped

• 2 tsp gelatin powder + 3 tbsp water

• 300ml heavy cream (cold)

• 100g crushed hazelnuts (optional)

Ganache Topping:

• 150g dark chocolate

• 100ml heavy cream

• 50g chopped roasted hazelnuts

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🧁 Instructions:

1. Make the Base:

• Crush biscuits into fine crumbs using a food processor.

• Mix with melted butter until combined.

• Press evenly into the bottom of a lined square or rectangular pan.

• Chill in the fridge for 20 minutes.

2. Prepare the Mousse:

• Bloom gelatin by sprinkling it over water and letting it sit for 5–10 minutes.

• Melt milk chocolate in a double boiler or microwave until smooth.

• Heat the bloomed gelatin until fully dissolved (do not boil), then mix into melted chocolate.

• Whip the heavy cream until soft peaks form, then gently fold it into the chocolate mixture.

• Stir in crushed hazelnuts if using.

• Pour over the chilled base, smooth the top, and refrigerate until set (about 2–3 hours).

3. Make the Ganache:

• Heat the cream just to a simmer, then pour over chopped dark chocolate.

• Let sit for 1–2 minutes, then stir until smooth.

• Stir in chopped roasted hazelnuts.

• Pour the ganache over the set mousse layer and smooth it evenly.

4. Chill and Slice:

• Refrigerate for at least 2 hours or until fully firm.

• Slice into squares using a warm knife for clean edges.

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☕ Serve with:

• A cup of black coffee or espresso—just like in the image!