Top mousse filling “Gourmet”, passion fruit dark chocolate, all customers are delighted!

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I used this recipe for the biscuit • #Шоколадныйбисквит на ... frame 25*25 cm, cut, biscuit thickness 1.5 cm, size of each square 4*4 cm
Filling:
cream 33% - 100g
milk -100g
eggs - 1 piece
sugar -15g
gelatin - 5 g
water for gelatin - 25g
dark chocolate - 200g
passion fruit puree - 100g
I poured the filling into 30g molds, then after freezing I cut it into 4*4 cm pieces, the excess filling can be stored in the freezer for up to 3 months, melted and poured into the desired molds.
Milk chocolate mousse:
Base:
milk - 85g
cream - 85g
eggs - 1 piece
milk chocolate - 200g
gelatin - 8g
water for soaking gelatin - 40g
half-whipped cream for mixing into the base - 300g
crispy biscuit layer:
dark chocolate - 25g
vegetable oil - 5g
waffle crumbs (royaltin) - 15g (royaltin is sold in any confectionery store, can be replaced with breakfast cereal or praline)
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