125 g (about 1/4 lb) Freddo White chocolate wafers
Chocolate shavings of your choice and taste
Mini-decorative candies to taste
For milk chocolate mousse:
1 packet of unflavoured gelatin of 7 g
250 ml (1 cup) 35% cooking cream
60 ml (1/4 cup) sugar
250 g (about 1/2 lb) Freddo milk chocolate wafers
250 ml (1 cup) 35% whipping cream
For the white chocolate mousse:
1 packet of unflavoured gelatin of 7 g
250 ml (1 cup) 35% cooking cream
30 ml (2 tbsp) sugar
250 g (about 1/2 lb) Freddo white chocolate wafers
250 ml (1 cup) 35% whipping cream
For the crust:
500 ml (2 cups) chocolate cookie breadcrumbs
160 ml (2/3 cup) melted butter
45 ml (3 tbsp) sugar
25 g (3/4 oz) melted dark chocolate wafers
Preparation
For milk chocolate mousse.
In a microwaveable bowl, combine the gelatin with 45 ml (3 tbsp) of water.
Let swell for 5 minutes. In a saucepan, mix the cooking cream with the sugar. Bring to a boil over medium heat. Remove from heat.
Add the chocolate to the saucepan and stir until melted. Heat the gelatin in the microwave for 30 seconds.
Add the gelatin to the saucepan and stir. Let cool. Using the electric mixer, whisk the whipping cream at high speed into a second bowl until firm picks are obtained.
Stir the whipped cream into the chocolate mixture by gently folding the mixture with a spatula.
Line the bottom and walls with a large bowl with a capacity of 1.75 litres (7 cups) of plastic wrap, then transfer the foam. Equalize the surface.
Refrigerate for 1 to 2 hours.
For the white chocolate mousse.
Repeat steps 1 through 5.
Pour the white chocolate mousse over the milk chocolate mousse and even out the surface.
Refrigerate for 1 to 2 hours. In a third bowl, combine the ingredients of the crust. Spread over the white chocolate mousse, then squeeze gently.
Refrigerate for 30 minutes. In a fourth bowl, place the dark chocolate wafers. In a small saucepan, bring the cream to a boil, then pour it over the chocolate.
Let stand for 5 minutes.
Stir until the chocolate is melted.
Unmold the dome in a serving dish and remove the plastic wrap.
Pour the ganache evenly over the dome. Refrigerate for 30 minutes.
Once the dome has cooled, melt the white chocolate in a water bath.
Pour the melted white chocolate over the dome to form a slide.
Decorate with chocolate shavings and mini-candy. Let freeze.
