Rose-Flavored Mousse Cake With Dairy Milk Layers

Ingredients

[{ "selector": "#anim1", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] 1 cup heavy whipping cream ¼ cup condensed milk 1½ tsp rose water 1½ tsp gelatin (or agar agar), soaked in warm water 100g Dairy Milk chocolate ½ cup crushed chocolate biscuits 2 tbsp butter

Prepare Base

[{ "selector": "#anim2", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Mix crushed biscuits with melted butter. Press at the bottom of a springform pan. Chill to set.

Make Rose Mousse

[{ "selector": "#anim3", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Whip cream until fluffy and fold in condensed milk, rose water, pink food color, and dissolved gelatin or agar agar. Chill to set.

Layer Dessert

[{ "selector": "#anim4", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Pour the rose mousse over the biscuit base, chill to set. And after that, add a layer of melted Dairy Milk chocolate. Repeat layering.

Chill and Serve

[{ "selector": "#anim5", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Let the cake chill for 6 hours or overnight until fully set. Garnish with grated chocolate, pistachios, and serve.