Michelle's Chocolate Moussecake

  • 50 portions

Instructions

  1. Grease 2, 24cm x 35cm springform pans. Mix gelatine and boiling water until gelatine is dissolved.
  2. Combine biscuit crumbs and melted butter. Press into base of prepared pans, refrigerate for 30 minutes, or until firm.
  3. Prepare NESTLÉ Docello Chocolate Mousse Mix with chilled water, according to packet directions, ensuring that mousse is thick; beat in marshmallows, NESTLÉ Docello Milk CHOC BITS, and gelatine mixture
  4. Evenly distribute mixture into prepared pans, refrigerate for 3 hours or until set.
  5. A different style cheesecake...without the cream cheese.

Recipe Details

Qty

Unit

Ingredient

Preparation

30

gr

Gelatine, powder

 

2/3

cup

Water, boiling

 

800

gr

Plain biscuit

 

400grButter 
500grNESTLÉ Chocolate Mousse Mix 

1

L

Water

 

400

gr

Mini Marshmallow

 

300

gr

NESTLÉ Docello Chocettes Bits