Delicious Chocolate Mousse Pastries with Cookies

Start by whipping the egg with sugar until it forms a fluffy foam. This is crucial for the right texture.

Next, blend vegetable oil and cream together in a separate bowl. Set it aside.

Sift together the flour, baking powder, and cocoa powder and then combine this dry mixture into the egg foam gently.

Gradually incorporate the oil and cream mixture until everything is combined.

Spread the batter evenly on a silicone mat to about 0.5 centimeters thick.

Bake at 170 degrees Celsius (340 degrees Fahrenheit) for approximately 20 minutes. Allow it to cool and then cut out your desired shapes.

In a mixing bowl, combine milk chocolate and cream. Melt this mixture in a microwave in intervals of 20-30 seconds until fully melted and smooth.

After melting, use an immersion blender to ensure the ganache is completely homogenous.

Cover the ganache with plastic wrap directly touching the surface and let it stabilize in the refrigerator for 5-6 hours.

Once stabilized, whip the mixture again to achieve a smooth consistency and fold in the chopped Maria cookies and ground nuts gently.

Heat the milk until it reaches a boil and pour it over the milk and dark chocolate. Stir well until completely melted.

While the mixture is still hot, add the gelatin and stir until fully dissolved. Let this mixture cool down to around 40 degrees Celsius (104 degrees Fahrenheit).

Whip the cream until it reaches a soft-serve ice cream consistency.

Carefully fold the whipped cream into the chocolate mixture until well combined, being gentle to maintain the mousse's light texture.

Soak the broken pieces of Maria cookies in milk for 15-20 minutes until softened.

In a blender, combine the soaked cookies with the egg, egg yolk, and sugar, blending until smooth.

Transfer this mixture into a saucepan and cook over low heat, stirring constantly until it thickens.

Strain the thickened mixture to remove any lumps.

Add the gelatin and let the cream cool to around 40 degrees Celsius (104 degrees Fahrenheit).

Incorporate the whipped cream gently until fully mixed.

Layer the chocolate ganache on top of the cooled chocolate biscuit bases. Spread it evenly, allowing it to set slightly.

Next, add a layer of chocolate mousse over the ganache, smoothing it out nicely.

Top it off with the Maria cookie mousse to create a delicious three-layer pastry.

Chill in the refrigerator until set, then serve and enjoy these indulgent chocolate mousse pastries!