Quick Chocolate Mousse Cake

Line a 22 cm springform pan with baking paper on the bottom and set aside.

Melt the butter in a small saucepan or in the microwave and let it cool briefly.

Finely crush the chocolate cookies, mix thoroughly with the melted butter and press into the springform pan.

Press the cookie mixture evenly and smoothly, then chill the base in the refrigerator until firm.

Meanwhile, prepare the chocolate-rum cream with the milk (1.5% fat) according to the package instructions.

Spread the cream over the chilled cookie base and smooth the surface.

Chill the cake in the refrigerator until serving so the cream can set.