- 200 grams of Marie biscuits/cookies
- 80 grams of butter at room temperature
- 200 grams of white chocolate
- 300 grams of dark chocolate
- 4 eggs
- 300 ml. of liquid cream
- Salt to taste
Chop the dark chocolate
Grate the white chocolate by shaving with a knife or with a potato peeler.
We separate the whites from the yolks and reserve
The cookies are crushed until they are ground.
Melt the butter and mix it with the ground cookies.
Add 50 grams of white chocolate pieces. Mix until well integrated.
We put the cookies in the bottom of the mold and flatten them covering the entire surface. To reserve in the refrigerator. Melt dark chocolate, in a water bath
Make the meringue mounting the egg whites until stiff and reserve in the cold.
Whip the cream.
Mix the yolks with the tempered chocolate (not too hot but still liquid).
Add the meringue and the whipped cream carefully so that they do not come down. Whisk until smooth. Add a pinch of salt.
Add 100 grams of white chocolate to the mousse. Integrate them very carefully.
Spread the mousse on the biscuit layer of the cake. To reserve in the refrigerator.
When at least 2 hours have passed and the mousse is stable, decorate the top of the cake with the remaining 50 grams of white chocolate.
Leave in the refrigerator for about 4 hours more or better overnight before serving.