Mini Caramel Cheesecake Whipped Chocolate Ganache Mousse Chocolate Pastry

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INGREDIENTS: Makes 12

CHOCOLATE PASTRY BASE
NB: YOU will only need half this amount. The leftover pastry freezes very well for a couple of months.

225g Unsalted Cold Butter
200g Sugar
2 Large Eggs
1 Teaspoon Vanilla Extract
240g All Purpose Flour
100g Cocoa Powder
1/4 Teaspoon Salt

WHIPPED CHOCOLATE GANACHE MOUSSE:
200g Dark Chocolate (use a chocolate you enjoy eating)
200g Hot Whipping Cream
250g Cold Whipping Cream

CARAMEL CHEESECAKE MOUSSE:
3 Teaspoons Gelatine Powder
1/2 Cup Boiling Water
250g Cream Cheese
3/4 Cup Powdered Sugar
1/2 Cup Caramel/Dulche De Leche
400mL Whipping Cream
2 Teaspoons Vanilla Extract

DARK CHOCOLATE MIRROR GLAZE:
210g Sugar
75g Water
70g Cocoa Powder
145g Thickened/Double Cream
3 Teaspoons Gelatine
3 Tablespoons Water

EXTRAS:
Chocolate Sprinkles
Melted Dark Chocolate for Decoration

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INGREDIENTS CONVERSION LINK:

Link to convert Grams to Cups
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