I used Oreo biscuit as a base to these individual desserts, they give an extra edge to your chocolate mousse layer. This recipe makes 1 x 24cm flan or 12 x 7cm portions.
300g Oreo Biscuits
60g melted butter
200g dark Chocolate
1 espresso coffee
2 tbsp sugar
1 tbsp cocoa
4 gelatin leaves
500ml Fresh Cream
2 punnet Strawberries
100g dark or milk chocolate
1 tbsp icing sugar
In a food processor, crush the biscuits to fine sand, add melted butter and pulse till combined. Press evenly the biscuit mixture in a 24cm cheese cake spring form tin and refrigerate to cool.
Put gelatin leaves in cold water for 10 minutes, then remove from water and squeeze lightly. Put the leaves in a small bowl add three tablespoons of hot water and stir to melt them down. Set aside.
Heat milk add, cocoa, sugar and espresso coffee. When the mixture boils, turn off heat and add the chocolate. Stir till chocolate melts down. Cool mixture over a bowl with iced water.
Meanwhile, beat cream till soft peaks form, add two tablespoons of cream to cooled chocolate mixture and stir, then add the chocolate mixture to cream and fold. Whisk in the melted gelatin until just combined. Pour mixture over the biscuit base and refrigerate for 2 hours till almost set.
Melt the remaining chocolate over baine marie, dip strawberries and let them set over a grease proof paper.
Top the flan, with chocolate dipped strawberries, and chill for further 10 hours. Remove from tin and just before serving dust with icing sugar.