Chocolate Pie with Lemon Mousse
In a food processor, add the biscuits and crush them until they turn into crumbs.Add the melted butter or margarine, mix well.In a removable-bottom cake pan, add the biscuit crumbs and press against the bottom until compact.Then take to a preheated oven at 180°C (356°F) and bake for 10 minutes.Meanwhile, in a bowl, add the chocolate bars and the table cream, microwave at maximum power every 30 seconds, always mixing during the intervals until the chocolate has fully melted and combined.Set aside and let it cool until it reaches room temperature.In another bowl, add the heavy cream, and using an electric mixer, beat until stiff peaks are formed.Next, add the chocolate ganache we made and mix well. Take to the fridge and let it chill.In a blender, add the condensed milk, the table cream, the lemon juice, blend well until combined.Now, in the cake pan filled with the baked biscuit crumb base, arrange the white chocolate-covered wafer biscuits all around its edges.Pour in the chocolate mousse and spread evenly.Top with the lemon mousse and spread until flat.Now cover with plastic wrap, take to the fridge and let it chill for at least 6 hours.Unmold and garnish with lemon zest and chocolate sprinkles to taste.Serve.
Ingredientes
- 120g of Cornstarch Biscuits
- 3 Tablespoons of Melted Unsalted Butter
- 3 Semisweet Chocolate Bars (90g Each)
- 1 Pack of Table Cream (200g)
- 200ml of Heavy Cream
- 2 Packs of White Chocolate-covered Wafer Biscuits
Lemon Mousse
- 1 Pack of Condensed Milk (395g)
- 1 Pack of Table Cream (200g)
- 50ml of Lemon Juice
Modo de Fazer
In a food processor, add the biscuits and crush them until they turn into crumbs.
Add the melted butter or margarine, mix well.
In a removable-bottom cake pan, add the biscuit crumbs and press against the bottom until compact.
Then take to a preheated oven at 180°C (356°F) and bake for 10 minutes.
Meanwhile, in a bowl, add the chocolate bars and the table cream, microwave at maximum power every 30 seconds, always mixing during the intervals until the chocolate has fully melted and combined.
Set aside and let it cool until it reaches room temperature.
In another bowl, add the heavy cream, and using an electric mixer, beat until stiff peaks are formed.
Next, add the chocolate ganache we made and mix well. Take to the fridge and let it chill.
In a blender, add the condensed milk, the table cream, the lemon juice, blend well until combined.
Now, in the cake pan filled with the baked biscuit crumb base, arrange the white chocolate-covered wafer biscuits all around its edges.
Pour in the chocolate mousse and spread evenly.
Top with the lemon mousse and spread until flat.
Now cover with plastic wrap, take to the fridge and let it chill for at least 6 hours.
Unmold and garnish with lemon zest and chocolate sprinkles to taste.
Serve.
