How to cook
Start by making the sumptuous chocolate mousse for an even more sumptuous future chocolate cake.
Beat the yolks until they are liquefied and mix them with the milk and vanilla sugar.
Put them in a water bath at 190°F (90°C) and stir for 5 minutes.
During this time, leave the gelatin to hydrate in cold water.
Once the yolks with the milk have thickened slightly, add the hydrated and strained gelatin to them and stir.
Pour the grated dark chocolate and stir again until it has melted from the heat.
Pour the resulting cream into a bowl and leave it to cool for 1 hour.
For the base, crush the biscuits and mix them with the coconut shavings, raspberry liqueur and butter. The biscuit crumbs should be moistened but not soaked, so if the mixture is too soft, add a little more biscuits or otherwise a little more butter.
Pour it into a cake tin and press it down with the back of a spoon to smooth it out well.
Put the tin in the refrigerator.
When the chocolate mousse mixture cools, whip the cream along with the powdered sugar and pour it in portions, while stirring gently to maintain the volume and make the mousse fluffy and airy.
Put the chocolate mousse on the base and flatten it out.
Put the mousse cake in the refrigerator for 2-3 hours or overnight.