Blend biscuits into fine crumbs, for example in a food processor.

Alternatively, you can crush the biscuits into crumbs with a rolling pin inside a freezer bag.

Add brown sugar.

Melt the butter and mix everything together well.

Press the biscuit base into a form with cake plastic and let it cool while you prepare the mousse.

Soak gelatin in cold water.

Heat milk and melt the gelatin in the milk.

Melt the chocolate and stir the milk and chocolate together well.

Whip the cream until it's lightly stiff.

First fold a large spoonful of the cold whipped cream into the chocolate mixture to temper it, repeat and then fold the chocolate mixture into the remaining cream.

Pour the mousse onto the biscuit base and set the cake in the fridge for at least 3 hours.

Soak gelatin in cold water.

Melt the chocolate in the microwave and heat the cream in a saucepan.

Melt the gelatin in the warm cream and pour the cream over the slightly melted chocolate. Let it sit for 2-3 minutes before stirring it together into a glossy and delightful chocolate mixture.

Place the mixture in a freezer bag and cool it down completely to 5 degrees Celsius (41 degrees Fahrenheit).

Put the cooled chocolate mixture in a bowl and whip it until it becomes light and airy. Be careful not to overwhip it.

Transfer the cream into a piping bag with a star nozzle.

Take the cake out and remove the cake plastic. Pipe beautiful tops onto the cake with the chocolate cream and decorate with fresh berries before serving.

Enjoy your creation!