Chocolate Mousse Flan

Source: Crazy for Chocolate (Periplus-step-by-step)

Base

200 gm (61/2 oz) chocolate biscuits crumbs

100 gm (31/2 oz) butter, melted

Chocolate Cream

100 gm dark cooking chocolate

1/4 cup cream

cocoa powder for dusting

Mocha Mousse

200 gm dark cooking chocolate, melted

60 gm butter, melted

1/4 cup thick cream

2 egg yolks

2 teaspoon instant coffee powder

1 teaspoon boiling water

2 teaspoon gelatine

1 tablespoon water

3/4 cup thick cream, extra

Method:

To make Base:

• BRUSH a 23cm (9in) fluted, round, loose-bottom flan tin with melted butter/oil
• Combine biscuit crumbs and butter in a small bowl. Press mixture into base and sides of tin. Refrigerate until firm (~ 20 mins)

To make Chocolate Cream:

• Place chocolate and cream in a small heatproof bowl. Using double boil method, stir mixture over simmering water until smooth. Spread evenly over base of the prepared flan. Refrigerate until set

To make Mocha Mousse

• Combine chocolate, butter, cream and yolks in medium bowl, mix well. Add Combined coffee & boiling water.
• Sprinkle gelatine over water in small bowl, and stir gelatine over a pan of hot water. Add gelatine to chocolate mixture.
• Using electric beaters, beat cream (extra) in bowl until soft peaks form. Fold cream into chocolate mixture. Spread over flan and refrigerate until set.
• Serve with cream or ice-cream as desired.

Tepi flan yang dah 'reban' - you have to press firmly to avoid the fall

Note: Waited for Son 1 to provide a better image, meanwhile, enjoy this 'blurred' image ya