Choc mousse crunch
Serves: 4
Ingredients
- 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
Method
- 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).
- Leave to cool for 10mins, then stir in the egg yolks.
- 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).
- To make the crunch, put the biscuits and the remaining melted butter into a food processor and whiz for 20 seconds.
- Take four small pudding glasses, ramekins or bowls and put the crunch mix in the bottom of each.
- Top with the mousse and refrigerate.
- Grate on some extra dark chocolate before serving.
