Chocolate Mousse

Grind the biscuits and add melted butter to the ground biscuits and mix it thoroughly

Take a springform tin or a plain cake tin ( preferably round) and make a base of the ground biscuits. Press it tightly and refrigerate for 30 mins.

Put the chocolate and cream in a microwave-safe bowl and heat it for 2 mins. Remove the bowl and stir the mixture. Heat it again for a few mins,or till the chocolate melts and mixes well with the cream.

Let it cool a little. It will become thick on cooling. You can store this mixture for a few days. When you want to use it, just heat it in a microwave for a couple of mins. And it will become thin in consistency

Next whip the cream on ice till thick. Add the icing sugar while whipping. U can use readymade whipped cream to save time. No need to put sugar in the readymade whipped cream. Or add accordingly.

Fold this cream in the chocolate mixture gently. It will be soft and creamy and thick. That is perfect.

Pour this mixture on the biscuit base evenly and let it set overnight for best results. Least for 3 hours.

If you are using a springform tin then removing the mousse is easy. If using a baking pan or any bowl then it's better to line the base with a parchment sheet with the ends hanging out of the pan or bowl so that it becomes easy to remove the mousse when serving.

Decorate with chocolate swirls or colourful sweets. Cut in triangle slice and serve with love