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Double-choc mousse tart
Double-choc mousse tart
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Prep Time:
455 minutes
Cook Time:
Total Time:
455 minutes
Decadent chocolate explosion dessert with biscuit base, white & dark mousse layers, and chocolate curls on top.
Ingredients:
  • 250g packet choc ripple biscuits
  • 125g butter, melted chocolate curls, to serve
  • 100g dark chocolate, chopped
  • 166.66 gm thickened cream
  • 2.00 egg, separated
  • 40.00 gm caster sugar
  • 100g white chocolate, chopped
Instructions:
  • Put the biscuits in a food processor and pulse until finely chopped. Add the butter and process until just combined. Press the mixture into the base and sides of a 3cm-deep, 23cm (base) loose-based round fluted flan tin. Chill in the refrigerator for 30 minutes or until firm.
  • Make Dark Chocolate Mousse: Place dark chocolate in a heatproof microwave-safe bowl. Microwave on medium (50%) for 1 to 2 minutes, stirring halfway through until smooth. Let it cool for 5 minutes. Beat cream with an electric mixer until soft peaks form. Combine egg yolk, half the cream, and melted chocolate. Fold in the remaining cream. Beat egg whites with sugar until glossy. Fold half the egg whites into the chocolate mixture, then the rest. Spoon mixture into the case, smooth the top, and refrigerate for 2 hours until set.
  • Place the white chocolate in a heatproof microwave-safe bowl and microwave on medium (50%) for 1 to 2 minutes, stirring halfway through, until smooth. Let it cool for 5 minutes. Beat cream with an electric mixer until soft peaks form. Mix egg yolk and half of the cream into melted chocolate. Fold in the rest of the cream. In a separate bowl, beat egg white with sugar until glossy. Fold half of the egg white mixture into the chocolate mixture, then fold in the rest. Spoon the mixture over dark chocolate mousse in a prepared case and refrigerate for 4 hours or overnight. Garnish with chocolate curls and serve.

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