Choc mousse crunch


Choc mousse crunch
Serves: 4
  • 75g dark chocolate, 70% cocoa solids, plus extra to grate
  • 50g butter, melted
  • 2 eggs, separated
  • 2tbsp caster sugar
  • 1 pack Choco Leibniz dark biscuits
  1. Melt the chocolate and half the butter together in a bowl over a pan of boiling water (ensure the bottom of the bowl does not touch the water - the steam is enough to melt the chocolate).
  2. Leave to cool for 10mins, then stir in the egg yolks.
  3. Whisk the egg whites, then carefully add the caster sugar and whisk again until stiff and peaks form (do not go past this point or the egg whites will collapse).
  4. To make the crunch, put the biscuits and the remaining melted butter into a food processor and whiz for 20 seconds.
  5. Take four small pudding glasses, ramekins or bowls and put the crunch mix in the bottom of each.
  6. Top with the mousse and refrigerate.
  7. Grate on some extra dark chocolate before serving.


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