You can’t go wrong with this no-bake chocolate mousse cake.
Crumble the cookies in a food processor.
Add melted margarine, brown sugar, and cinnamon. Process until you have a smooth mixture.
Press the dough into a nine-inch (23-centimeter) round springform pan, covering the bottom and sides.
Refrigerate for two hours.
In a small saucepan over low heat, heat cream, margarine, and sugar. Stir until the sugar dissolves.
Break both chocolates into squares and put into a mixing bowl.
Pour hot cream over the chocolate and mix until the chocolate is completely melted. Add liqueur and mix well.
Pour into the crust and refrigerate overnight. Garnish with crushed sandwich cookies and almonds.
Photography: Daniel Lailah
Food Styling: Shoshie Sirkis