Step 1: Line the base of a deep 20cm (8 inch) square cake tin with tin foil.
Step 2: Mix together the base ingredients and press into the base of the tins using a spoon. Chill until firm.
Step 3: 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.
Step 4: Return the mixture to the saucepan and continue to heat until the mixture thickens but do not allow it to boil.
Step 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.
Step 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.
Step 7: Chill your dessert for about two hours before serving and then cut into squares.
Step 8: Serve with some whipped cream and cocoa powder if desired.
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.
|Per Serving||Per 100 g / ml|
|Fat||37.69 g||25.47 g|
|Carbohydrate||39.79 g||26.88 g|
|Protein||8.31 g||5.61 g|
We need these cookies and similar technologies to enable the basic functions of our website. This includes, for example, saving these settings. This is strictly necessary so that you cannot switch this off.
To ensure that we can tailor our marketing campaigns to your needs, we collect how you come to our website and how you interact with our advertisements. This helps us to make not only our ads, but also our content even better for you. Our marketing partners also use this information for their own purposes, e.g. to personalise your account or profile on their platform.