Servings: 4
Preparation Time: 30 minutes
Freezing Time: 4 hours
Ingredients
Biscuit Crust
- 310 ml (1 ¼ cups) Graham crackers, crushed into crumbs
- 125 ml (1/2 cup) softened butter
- 60 ml (4 tbsp) sugar
Mousse
- 400 ml Lactantia 35% whipping cream
- 350 ml (1 ½ cups) Ocoa 70% dark chocolate chips
- 80 ml (1/3 cup) unsalted butter
- 3 eggs
- 30 ml (2 tbsp) maple syrup
- 1 pinch of salt
- 250 ml (1 cup) blueberries
- 125 ml (1/2 cup) large Graham cracker pieces
Decoration
- 500 ml (2 cups) Lactantia 35% whipping cream
- 15 ml (1 tbsp) natural vanilla extract
- 45 ml (3 tbsp) sugar
- 250 ml (1 cup) blueberries
Preparation
- In a bowl, mix together the Graham cracker crumbs, butter, and sugar.
- In a square, rectangular, or round cake pan, place a strip of parchment paper covering the bottom and extending over the sides. (Alternatively, use a springform pan for easier removal.)
- Pour the crumb mixture into the pan and press down with fingertips to create an even crust at the bottom.
- In a bowl over a double boiler or microwave, melt the chocolate and butter. Allow to cool slightly.
- In a bowl, whip the cream to soft peaks.
- In a separate bowl, vigorously whisk the eggs, maple syrup, and salt for 1 to 2 minutes.
- Add the melted chocolate to the egg mixture, stirring until smooth and uniform.
- Gently fold the whipped cream into the chocolate mixture with a spatula, creating a light, even mousse.
- Pour half of the mousse onto the crust, add a layer of blueberries and large Graham cracker pieces, and top with the remaining mousse, smoothing the surface.
- Freeze for 4 hours.
- For decoration, in a bowl, start whipping the 35% cream and vanilla, then add the sugar until firm peaks form.
- Remove the cake from the pan by lifting the parchment paper edges (or by opening the springform pan).
- Decorate the cake with whipped cream and blueberries.
