Hazelnut Layered Mousse

Name: Hazelnut Layered Mousse
Total time: 1200 s
Yield: 4 servings
Cuisine: Pakistani
Ingredients: Biscuit crust :-; 150 g Digestive biscuits; 5 tbsp Melted butter; Milk chocolate layer :-; 1 tsp Gelatin; 10 ml Water; 125 ml Heavy cream; 100 g Milk chocolate with hazelnuts; White chocolate layer :-; 1 tsp Gelatin; 10 ml Water; 100 g White chocolate with hazelnuts; 125 ml Heavy cream

Aamna Saad @cook_aamnasaad

Karachi, Pakistan

#cookwithamna
Eid ❤
Usually there is no good item for kids on our eid trolley. Wahi dahi baray cholay aur sheer khurma :p tou banayyay ye easiest thin layered mousse for kids and let them have the joy of eid too 😍

Aamna Saad @cook_aamnasaad

Saved

Ingredients

20 minutes

4 servings

Biscuit crust :-
150 gDigestive biscuits
5 tbspMelted butter
Milk chocolate layer :-
1 tspGelatin
10 mlWater
125 mlHeavy cream
100 gMilk chocolate with hazelnuts
White chocolate layer :-
1 tspGelatin
10 mlWater
100 gWhite chocolate with hazelnuts
125 mlHeavy cream

Saved

Steps

20 minutes

1

Crush biscuits in a food processor and then add to it melted butter.
2

Layer these biscuits on the base of your cake tin. Refrigerate for 20 minutes.
3

Prepare milk chocolate mousse layer. Soak gelatin in water for 10 minutes.
4

Whip 100ml of cream until fluffy
5

Put the remaining 25ml of cream in a bowl and add to it the milk chocolate. Microwave it for 20 to 30 seconds until the chocolate dissolves and mix well with cream.
6

Cook gelatin on slow flame until dissolved. Add to the chocolate+cream mixture. Mix well
7

Add the chocolate+cream+gelatin mixture to the whipped cream. Beat until everything is well combined.
8

Pour the batter on the biscuits layer that it set now in the pan.
9

Refrigerate this for 2 hours. Then start making the second layer.
10

Repeat the same process with white chocolate. And pour it over the milk chocolate layer that is now set.
11

Refrigerate the mousse cake for 4 hours or overnight.
12

Serve chilled😍