Ingredients
Chocolate crunch bottom layer
2.6 oz milk chocolate
1.7 oz butter
1 cup rice krispies
Chocolate mousse ingredients
8.4 oz heavy whipping cream
8.8 oz of dark chocolate chips
11.4 oz heavy whipping cream
Chocolate Glaze
7 oz bittersweet chocolate
6.3 oz cream
.7 oz milk
.7 oz corn syrup
Preparation
Bottom
Melt chocolate and butter in microwave
Add rice krispies and mix well
Pour into bottom of springform pan, pat down 'til even and set aside
Chocolate mousse
Boil first batch of heavy whipping cream in saucepan
Put chocolate in bowl and pour the other batch of cream over, allow chocolate to melt and mix well.
Whip the heavy whipping cream until it forms soft peaks and then fold into chocolate mixture. Add to the pan.
Freeze for minimum 6 hours
Stir together the ingredients for the chocolate glaze in a medium/hot sauce plan 'til almost bubbly (careful - don't burn!) and pour over cake before serving.
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