• Line the base of a 23 cm springform pan with baking (parchment) paper. Set aside.

Biscuit base:

• Place biscuits (or graham crackers) in a food processor. Crush to fine powder. Set aside.
• Place chocolate in a microwave safe bowl. Melt chocolate on high for 1 minute, stirring at 39 second intervals. Add biscuits to chocolate. Stir to combine.
• Press biscuit mixture onto the base of the springform pan. Refrigerate for 30 minutes.

Mousse layer:

• Place 15ml water in a small bowl. Sprinkle with gelatin powder. Stir to combine. Set aside to bloom for 5-10 minutes.
• Place milk chocolate, dark chocolate and fresh cream in a heatproof bowl set over a saucepan of simmering water. Make sure the bowl doesn’t touch water. Stir until melted and smooth. Add gelatin mixture. Stir until gelatin dissolves and mixture is smooth. Cool to room temperature.
• Place the remaining cream in a bowl. Using an electric beater, whip cream until soft peaks form. Fold into chocolate mixture.
• Pour it over biscuit base. Refrigerate for 1 hr.

Chocolate glaze:

• Place 15ml water in a small bowl. Sprinkle with 1tsp gelatin powder. Stir to combine. Set aside to bloom for 5-10 minutes.
• In a saucepan over low heat, combine together water, sugar and cocoa powder. Add cream. Whisk for 2 minutes. Remove from heat. Add gelatin mixture. Stir until smooth. Pour this on the mousse layer through a sieve to remove tiny lumps. Refrigerate for 5 hours or until set.
• Decorate with white chocolate drizzle and white chocolate flower.