Ingredients
FOR THE BASE
100g 70% plain chocolate , broken into pieces
100g butter
1 tbsp golden syrup
200g Hob Nobs
FOR THE MOUSSE
300g 70% plain chocolate , broken into pieces
4 x 150g punnets raspberries
1 tbsp icing sugar
1 tbsp crème de framboise (raspberry liqueur) or crème
de cassis (blackcurrant liqueur), or 1 tsp vanilla essence
600ml whipping cream
double cream , to serve
Method
- For the base, melt the chocolate with
the butter and golden syrup in a bowl over barely simmer watering or on a
low heat in the microwave.
- Put the biscuits in a bag and crush
with a rolling pin until they reach a crumb consistency. Combine the two
and spread over the base of a 23cm springform tin. Refrigerate for an hour
to set.
- For the mousse, melt the remaining
chocolate in the same way and allow to cool until lukewarm. Blitz 1 punnet
of raspberries the icing sugar and framboise in a food processor to make a
quick raspberry coulis. Beat roughly two thirds of the whipping cream
until it only just leaves a trail with the whisk. Be careful not to
overwhisk the mixture, it's better to whisk too little than too much. Fold
in the cooled chocolate very gently, then stir through the remaining
whipping cream. Finally swirl in the raspberry coulis. Spread over the
biscuit base and return to the fridge for 1 -2 hours to set.
- Release from the tin and decorate
with concentric circles of raspberries. Serve with double cream.
Credit
to : bbcgoodfood.com
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