Ingredients (6")

2 chocolate cake base

40g cream cheese plus 40g ricotta cheese

2 Egg Yolks

30g Sugar

5g Gelatine

35g + 150g Whipping Cream

60g 70% Lindt Dark Chocolate

CHOCOLATE SAUCE /COATING:

120g Cream

150g Water

150g Icing Sugar

65g Coco Powder

5g Gelatine

Method:

1. Put sugar, cheese and 35g whipping cream into a small bowl and heat them (80C) until it is melt. Remove from heat and add in egg yolks and mix.

2. Heat it again until just heat

3. Soak the gelatine until it is soft and add into eeg yolk mixture, stir until melt.

4. Add in chocolate and stir. Keep stiring until chocolate is fully melt.

5. At the same time, bit the 150g whipping cream. Once the chocolate mixture is done, add in 1/3 of whipping cream into the mixture and mix well.

6. After that, add in the rest cream and stir slowly and slightly.

7. Put a piece of cake base at the bottom of the mousse ring. Pour 1/2 chocolate mixture into the mould and put another cake case on it. Pour the rest chocolate mixture onto the base and freeze it until it is fixed.

CHOCOLATE SAUCE/COATING:

8. Put all ingredients into a bowl and heat it until all ingredients are mix together and fluid.

9. Remove the mousse ring, pour the chocolate sauce onto the mousse cake. Keep it in temperature for a night.