Simone’s sweet saturday: BonBonBloc cake

There are only a few desserts and sweet treats that I like to save room for after dinner. That is a. apple pie and b. anything where cinnamon is the main ingredient. But where I secretly also like to dip a spoon in is homemade creamy chocolate mousse, preferably made with Côte d’Or chocolate (the best). Therefore today a chocolate mousse cake with BonBonBloc and grated Côte d’Or chocolate. Friend, hurry up, because you want this cake.

BonBonBloc cake

For the base:

• 150 grams of butter spritz cookies
• 30 grams of melted butter

For the chocolate mousse:

• 175 ml of whipped cream
• 125 grams of mascarpone
• 200 grams of BonBonBloc milk praline
• 2 sheets of gelatin
• piece of dark Côte d’Or chocolate
• cocoa powder

1. Crush the cookies finely in a food processor or with a rolling pin. Add the melted butter and mix until all ingredients are well combined. Line a springform pan with baking paper and press the cookie dough firmly into the mold. Use a wooden spoon if necessary. Place the base in the freezer.
2. Break the chocolate into pieces and melt it in a bain-marie. Stir with a wooden spoon until the chocolate is completely melted.
3. Whip the cream until stiff and loosen the mascarpone. Gently fold the mascarpone into the cream.
4. Soak the gelatin in cold water for a few minutes. Squeeze it out and then dissolve it in 5 tablespoons of lukewarm water. Add the gelatin to the mascarpone cream.
5. Stir the melted chocolate into the whipped cream-mascarpone mixture.
6. Take the springform pan out of the freezer and pour the chocolate mixture into the mold. Place the cake in the freezer for ten minutes and then in the refrigerator for at least three hours.
7. Grate the dark chocolate and sprinkle it over the cake.