Chocolate mousse cake

Ingredients for 1 servings:

• 200 g dark chocolate biscuits
• 100 g butter, melted
• 500 g whipped cream
• 2 egg whites
• 1 packet of vanilla sugar
• 200 g milk chocolate
• 4 sheets of white gelatin
• 4 tbsp milk
• 200 g dark chocolate coating
• 100 g white chocolate coating
• some cocoa powder
• Fruit, fresh

Instructions

Working time approx. 1 hour; Rest time approx. 15 hours; Total time approx. 16 hours

without baking, approx. 12 pieces

For the cake, you’ll need a balloon, sticky tape, and a springform pan or cake ring. For the base: Place the springform pan or cake ring on the cake plate. Fill the chocolate biscuits into the freezer bag and crush them with a rolling pin. Add the biscuit crumbs to the melted butter and knead well. Press the mixture into the springform pan to form the base. For the mousse: Soften the gelatin in cold water. Beat the egg whites until stiff peaks form. Finely chop the chocolate, place it in a metal bowl with the milk, and melt it over a hot water bath. Squeeze out the gelatin and dissolve it in the warm chocolate mixture. Whip the cream until stiff peaks form, gradually adding the vanilla sugar. Fold the cream into the chocolate mixture, alternating with the beaten egg whites. Pour the mousse onto the biscuit base, cover, and let the cake rest in the refrigerator overnight. For the decoration: Inflate the balloon, tie a knot, and stick a piece of sticky tape underneath the knot. Place the balloon in a bowl with the knot facing down. Chop 100g of the dark chocolate and melt it over a pan of hot water, reserving 1 tbsp for the base. Let the chocolate cool slightly and then pour it over the balloon with a spoon. When the dark chocolate has set, chop the white chocolate, melt it, and pour it over the balloon with the dark chocolate. Once the chocolate has set, pierce the sticky tape with a pin so that the air can slowly escape from the balloon and the shell doesn’t break. Melt the 1 tbsp of chocolate again, spread it on a piece of baking paper, and place the chocolate shell on top. The next day, melt the remaining 100g of dark chocolate over a pan of hot water and spread it evenly on a wide, long strip of baking paper. Just before the chocolate sets, take the cake out of the fridge and remove the rim or ring. Pick up the baking paper with the chocolate, wrap it around the cake, and carefully peel off the paper. Dust the cake with cocoa powder. Place the chocolate bowl on top of the cake and garnish with fruit. Cut the cake into about 12 slices. Tip: I used physalis, pomegranate seeds, kiwi slices, and tangerine pieces. However, I prefer fresh berries.