Creamy and tender melting. Crunchy biscuit bottom and creamy filling. You don`t need many ingredients for this chocolate mousse cake.
Keyword chocolate, no bake
Prep Time 20minutes
Resting Time 4hours
Cake tin 18 cm ø
100gwhole grain biscuits
1can of coconut milkrefrigerated for 24 hours
150mloat cream or soy creamhot
Lay out the cake pan with baking paper and grease the edges.
Mix the biscuits in the blender, add butter and mix again. Press into the springform pan and refrigerate for 30 minutes.
Open the can without shaking it or turning upside down. Carefully spoon out the top layer. Add 2 tbsp of powdered confectioners sugar and oatmilk. Mix with the hand mixer. Whip the coconut milk froth until creamy. Start on low and move to a higher speed, move the beater in an up and down motion to infuse the mixture with as much air as possible.
Melt the chocolate and stir in the coconut cream.
Distribute on the biscuit bottom and chill for 3 hours.
Heat the oat/soy cream and let the chocolate melt while stirring, allow to cool slightly and then spread the mousse on the chocolate mousse and chill for another 30 minutes.
Decorate with cocoa nibs or with vanilla frosting or fresh berries.