Ingredients for Recipe:
- 1 bar of dark chocolate, around 150grs (cocoa, min 50% max 65%)
- 250grs of whipping cream.
- 250grs of Mascarpone cheese.
- 70grs + 50grs of butter
- 10-12 digestive biscuits (crushed)
- White chocolate buttons (about 20)
- 1 cap of chocolate liquor
- (Optional 1 to 1 / 2 sheets of gelatin dissolved in 2-3 tablespoons of warm water)
Get two bowls and a cheesecake tin, put the biscuits in one of the bowls and completely crush them till resembling breadcrumbs, to these add the 70 grams of softened butter and the chocolate liquor as well as two tablespoons full of the chocolate ganache (see below on how to make this ganache, made with butter instead of cream ) mix well and put it in the cheesecake tin, pressing it with a smooth surface like the bottom of a glass, to about 1 cm thick.
In another bowl put the cream and whisk it until almost fully whipped, adding to it the powdered sugar, continue whisking until fully thick whipped. Aside mix chocolate ganache (also optionally add the dissolved gelatin, I prefer it without) with mascarpone cheese, after being well integrated pour it in the the whipped cream and mix lightly until well blended.
Now put this mixture over the pressed down biscuit mixture and spread it evenly with a spatula. Garnish it with white chocolate buttons and refrigerate a minimum 1 hour, better if it stays a few hours.
The ganache is very simple to make .... put the chocolate squares in a glass bowl immersed in a bain marie once melted, mix it with the butter 50g (+ or-) until well incorporated.
This is a recipe that I tried and would recommend to be tested by you too. I promise you not to be disappointed.