1. melt the butter 2. crush the biscuits 3. mix together then press into pie tin 4. leave in the fridge for at least 30 mins for base to harden
Mousse:
6 eggs
250g dark chocolate
20g unsalted butter
250ml thickened cream
70g sugar
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1. separate whites and yolks from the eggs and lightly beat the yolks 2. melt the chocolate and butter together and leave too cool 3. whip cream until stiff peaks form 4. beat the egg whites and sugar together until peaks form 5. fold the yolks into the cream mixture 6. fold the chocolate into the cream mixture 7. fold the egg whites into the cream mixture
Gently layer the mousse onto the biscuit base then feel free to add some strawberries on top to cut the sweetness a little then leave to set for 4 hours
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Recipe
Biscuit base:
250g milk arrowroot biscuits
120g butter
1. melt the butter
2. crush the biscuits
3. mix together then press into pie tin
4. leave in the fridge for at least 30 mins for base to harden
Mousse:
6 eggs
250g dark chocolate
20g unsalted butter
250ml thickened cream
70g sugar
​
1. separate whites and yolks from the eggs and lightly beat the yolks
2. melt the chocolate and butter together and leave too cool
3. whip cream until stiff peaks form
4. beat the egg whites and sugar together until peaks form
5. fold the yolks into the cream mixture
6. fold the chocolate into the cream mixture
7. fold the egg whites into the cream mixture
Gently layer the mousse onto the biscuit base then feel free to add some strawberries on top to cut the sweetness a little then leave to set for 4 hours