Directions:
For the Cake Base:
1. In a bowl, combine chocolate cookie crumbs and melted butter. Press the mixture into the bottom of a springform pan to form the cake base. Chill in the refrigerator while preparing the mousse layers.
For the Dark Chocolate Mousse Layer:
1. In a heatproof bowl, melt dark chocolate and butter together. If desired, add instant coffee for an extra depth of flavor. Allow the mixture to cool slightly.
2. In a separate bowl, whip heavy cream until soft peaks form. Gradually add sugar and vanilla extract, continuing to whip until stiff peaks form.
3. Gently fold the whipped cream into the chocolate mixture until smooth. Pour this mixture over the chilled cake base. Smooth the top and refrigerate.
For the White Chocolate Mousse Layer:
1. Melt white chocolate and butter together. Allow the mixture to cool slightly.
2. In another bowl, whip heavy cream until soft peaks form. Gradually add sugar and vanilla extract, continuing to whip until stiff peaks form.
3. Gently fold the whipped cream into the white chocolate mixture until smooth. Pour this mixture over the dark chocolate mousse layer. Smooth the top and refrigerate.
Prep Time: 30 minutes | Chilling Time: 4 hours or overnight | Serves: 12
