For the biscuit, mix: flour, cocoa, salt and baking soda.
Pour in the melted butter, milk, add the egg, mix everything well and pour in the vinegar, mix a little more.
Pour the dough into a 20 cm diameter pan, bake for 25 minutes at 165 C.
Remove and let the biscuit cool completely, then cut into a round shape with a diameter of 18 cm.
We place the biscuit in a 18 cm diameter pan, the sides of which we have lined with decorative foil or acetate.
FOR DARK CHOCOLATE MOUSSE:
Mix the gelatin with water and leave for 10 minutes to swell.
In a saucepan, mix the sugar, egg yolk, and milk. Place the saucepan on the stove and stir until it thickens slightly.
Add the dark chocolate and swollen gelatin, mix and let cool to room temperature.
Whip the very cold cream until it slightly thickens.
Add the chocolate mixture and mix.
Pour the mousse over the biscuit base and place in the freezer for 30 minutes.
WE ALSO PREPARE THE CHOCOLATE MOUSS WITH MILK AND WHITE CHOCOLATE, BUT WITHOUT ADDING SUGAR.
Then we put it in the refrigerator overnight.
FOR THE CHOCOLATE LAYER: melt the chocolate in a double boiler or microwave, add the milk, mix and pour over the white mousse and refrigerate for 1 hour.
Remove the ring from the mold, remove the decorative foil and decorate as desired with cream cheese and melted, whipped chocolate.
