150g plain biscuit crumbs
1 Tbs cocoa
100g butter, melted
3 Tbs cream
½ cup (90g) dark chocolate buttons
½ can sweetened condensed milk
2 Tbs sugar
15g (3 tsp) butter
Mousse Layer:
2 tsp gelatine
2 Tbs cold water
100ml cream
200g milk chocolate buttons
150g sour cream
250ml (1 cup) cream, whipped
Line 20cm springform tin with plastic wrap. Combine biscuit crumbs, cocoa & butter & press into tin. Chill for 1 hour.
Heat cream and dark chocolate until melted and smooth, set aside to cool.
Combine condensed milk, sugar & butter & microwave on medium power for 2-3 mins, whisking occasionally, until thick & golden. Spread caramel over biscuit base. Chill 15 mins then smooth over dark chocolate cream. Chill for 30 mins.
Mousse: Sprinkle gelatine over water and stand for 5 mins. Meanwhile, heat cream and milk chocolate until melted and smooth. Add gelatine and stir until dissolved. Cool to room temperature. Whisk in sour cream until smooth then fold in whipped cream.
Score the dark chocolate layer lightly with a fork and pour mousse over. Chill 2-3 hours or until set.
When ready to serve, release dessert from tin, peel away plastic wrap and slice into wedges.