Recipe
Ingredients:
- Prep Time: 20 minutes
- Cooking Time: 4 hours
- Total Time: 4 hours 20 minutes
- 200 g digestive biscuits, crushed
- 100 g unsalted butter, melted
- 200 g dark chocolate, melted
- 2 tbsp instant Cuban coffee, dissolved in 1 tbsp hot water
- 600 g cream cheese, softened
- 100 g granulated sugar
- 200 ml heavy cream, whipped to soft peaks
- 2 tsp gelatin, dissolved in 2 tbsp hot water
Directions:
Combine crushed biscuits and melted butter in a bowl and press firmly into the bottom of a springform pan to form the crust.
Spread the melted chocolate over the crust and refrigerate until set.
Mix the dissolved coffee with the cream cheese and sugar until smooth.
Fold in the whipped cream and dissolved gelatin into the coffee mixture.
Pour the coffee mousse over the set chocolate layer.
Refrigerate for at least 4 hours or overnight until set.
Serve chilled, optionally garnished with chocolate shavings or cocoa powder.
