Courtesy Khadijah Prince of Pookie’s Treats


For the crust:
20 chocolate cookies
2 tbsp melted butter

For the Chocolate Mousse:
8 oz semi-sweet chocolate chips
1 cup heavy whipping cream
2 tbsp Indulge gelatin
¼ cup room temperature water
2 cups cold heavy whipping cream

For the Chocolate Ganache:
4 oz semi sweet chocolate chips
½ cup heavy whipping cream

Miniature Chocolates
Regal Walnuts
Regal Slivered Almonds

8″ Springform Pan
Silicone Spatula
Offset Spatula
Stand Mixer or Hand Mixer


  1. Add room temperature water to your Indulge gelatin. Mix thoroughly and set aside for the gelatin to bloom for 5 mins
  2. Crush chocolate cookies and add melted butter to it. Mix until it's a sand-like consistency. Press into your springform pan. Place in the freezer to set up for 20mins.
  3. In a saucepan on medium heat, slowly heat your 1 cup of heavy whipping cream. Once you see tiny bubbles, add your bloomed gelatin. Stir until it's dissolved. Add your heated heavy whipping cream to your 8 oz of semi-sweet chocolate chips. Whisk until chocolate chips dissolves. Set aside in the fridge for 30mins or until mixture is cool.
  4. In your stand mixer with the whisk attachment (or a large mixing bowl with a stand mixer), add your cool chocolate mixture. While whisking, slowly add your 2 cups of cold heavy whipping cream. Whisk on high speed until it's properly combined. Stop, scrape the sides of your bowl to ensure the chocolate is well incorporated into the cold cream.
  5. Add your mousse to your springform pan. Use your offset spatula to evenly distribute your chocolate mousse. Allow to set in the fridge.
  6. Heat your remaining ½ cup heavy cream and add 4 oz of semi-sweet chocolate chips. Whisk until chocolate dissolves. Pour on top of your chocolate mousse and evenly spread it.
  7. Add chocolates and nuts to decorate. Allow to set for 6hrs or overnight.
  8. When ready to serve, using a hot knife, run your knife along to sides of your springform pan to gently release your cake. Serve on a cake tray and enjoy.

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