3 sticks of butter
1 1/2 cups all-purpose flour
1 cup pound cake crumbs, sifted
1 tablespoon vanilla extract
1 cup heavy cream
1/4 cup chocolate liqueur
44 champagne biscuits (see recipe below)
3 sticks of butter
1 1/2 cups all-purpose flour
1 cup pound cake crumbs, sifted
1 tablespoon vanilla extract
1 cup heavy cream
1/4 cup chocolate liqueur
44 champagne biscuits (see recipe below)
Beat the butter until light and fluffy
Gradually add the flour, beating well after each addition
Beat well to combine and form a creamy mixture
Add the pound cake crumbs and vanilla extract; beat until well combined
At this point, mix in the heavy cream and chocolate liqueur
Set aside 8 biscuits and quickly moisten the remaining with the cream mixture
Arrange 9 moistened biscuits in a rectangular dish, side by side
Spread the chocolate cream on top to unite them
Cover with another layer of 9 biscuits and cover again with the chocolate cream
Repeat this operation two more times
Top the mousse (top and sides) with the chocolate cream
Grate the reserved biscuits and sprinkle over the entire mousse
If desired, pipe some chocolate cream on top for decoration
Refrigerate for 3 hours before serving
This serves 10 people per serving, with 829 calories, 0.28 g of cholesterol, and 0.08 g of sodium each.
