Ingredients for the base:
- puffed rice — 50 g;
- dark chocolate (minimum 70% cocoa) — 70 g;
- heavy cream (33–35%) — 70 ml.
Ingredients for mousse:
- milk — 100 ml;
- gelatin — 10 g;
- dark chocolate (minimum 70% cocoa) — 200 g;
- powdered sugar — 70 g;
- cream cheese — 100 g;
- heavy cream (33–35%) — 3.
Ingredients for decoration:
- chocolate chips.
Preparation:
- For the base, heat the cream until it comes to a slow simmer, add the chocolate broken into pieces into the heated cream, let the mixture sit for about a minute and stir thoroughly.
- Then combine the resulting mixture with puffed rice and stir, put it in a prepared form. I have a culinary ring, the bottom of which I reinforced with foil. Put the form in the refrigerator for 10-15 minutes.
- For the mousse, soak gelatin in milk. Combine cream with powdered sugar and stir. Bring to a slow boil, remove from heat, add chocolate broken into pieces, let stand for 1–2 minutes and stir thoroughly. Add room-temperature cottage cheese, whisk until smooth.
- Dissolve the gelatin, do not boil, just heat, add to the chocolate mixture, stir and pour over the base. Put in the refrigerator for a few hours until completely cooled and set.
Serve garnished with berries or chocolate.
