Ingredients:

For the Base:

180 g of biscuits of your choice

80 g of melted butter

Dark chocolate mousse:

140 g of dark chocolate

180 ml of liquid cream

80ml of milk

1 sheet of gelatine (3g)

White chocolate mousse:

180 g of white chocolate

180 ml of liquid cream

80ml of milk

1 and a half sheets of gelatine (4.5 g)

Directions:

1. Base: blend the biscuits, mix with the melted butter and press onto the base of the mould. Put in the fridge.

2. Dark mousse: soak the gelatine and melt the chocolate in the hot milk. Then squeeze the gelatine and add to the mixture.

3. White mousse: soak the gelatine and melt the chocolate in the hot milk. Then squeeze the gelatine and add to the mixture.

4. Whip the cream and divide it between two bowls.

5. Combine the two creams to complete the mousses.

6. Alternate the mousses on the base and put in the fridge for 5 hours.