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Chocolate Mousse with Biscuit Base

9 servings
Tough
60 minutes
Indulge in the rich and creamy goodness of our Chocolate Mousse Dessert! This is the perfect treat to impress guests at a dinner party!
This dessert is a chocolate lover's dream come true. Try this recipe using different chocolates and choose your favourite.
Recipe Ingredients
How to Prepare
Tips
For a special touch, why not make your own abstract chocolate shapes to push into the top of the mousse. Just drizzle melted Chocolate onto greaseproof paper, leave to set, then peel off and place on top of the mousse.
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Recipe Ingredients

For the Base
150 gDigestive Biscuits (crushed)
75 gUnsalted butter (melted)
75 gDr. Oetker Dark Chocolate Chips
For the Mousse
2Medium Eggs (seperated)
150 gCaster Sugar
225 mlMilk
2Dr. Oetker Gelatine Sachets x 2 (6 tsp)
90 mlWater (6 tbsp) Hot
150 gDr. Oetker 72% Extra Dark Chocolate (Chopped into small pieces)
5 mlDr. Oetker Madagascan Vanilla Extract (1 tsp)
275 mlDouble Cream

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Picture - Dr. Oetker Dark Chocolate Chips
Picture - Dr. Oetker Gelatine Sachets x 2 (6 tsp)
Picture - Dr. Oetker Madagascan Vanilla Extract (1 tsp)
1

For the Base

Line the base of a deep 20cm (8 inch) square cake tin with tin foil.

2

Mix together the base ingredients and press into the base of the tins using a spoon. Chill until firm.

3

For the Mousse

In a separate bowl, whisk egg yolks with 75g of the sugar. Bring the milk to the boil and pour over egg yolks, whisking all the time.

4

Return the mixture to the saucepan and continue to heat until the mixture thickens but do not allow it to boil.

5

Dissolve the Gelatine in the hot water. Then add the Gelatine, Chocolate and Vanilla Extract to the milk mixture and stir until smooth and allow to cool.

6

Lightly whip the cream and fold into the cooled mixture. In a separate bowl whisk the egg whites until stiff, add the remaining sugar a spoonful at a time and whisk to soft peaks. Fold into the chocolatey mixture and pour over the biscuit base.

7

Chill your dessert for about two hours before serving and then cut into squares.

8

Serve with some whipped cream and cocoa powder if desired.

Tips

  • For a special touch, why not make your own abstract chocolate shapes to push into the top of the mousse. Just drizzle melted Chocolate onto greaseproof paper, leave to set, then peel off and place on top of the mousse.