Melt the cooking chocolate and slowly fold in the cream and sugar.
For the biscuit crumb base, blend the biscuits and add butter. Transfer at the base of the pan, press gently and chill in the refrigerator for 15 minutes.
Soak the gelatin in 2 tbsp of hot water for 5 minutes. Stir the bloomed gelatin in the chocolate mix.
Pour this chocolate cream mix on the biscuit base. Allow it to set overnight in the fridge.
Now for the cake based mousse cake, follow the same and pour the chocolate cream mix over the chocolate flavoured sponge cake and set it overnight in the refrigerator.
Slice it and enjoy the next day.
