Luxury Chocolate Mousse Torte
- 100 g hob knob chocolate biscuits
- 100 g ginger biscuits
- 50 g unsalted butter
- 150 g green and blacks organic dark chocolate, can change taste by using their flavoured dark chocolate
- 150 ml marks and spencers luxury ready made custard
- 300 ml double cream
- 200 g of mixed strawberries or 200 g raspberries or 200 g blackberries or 200 g black currants, etc
- Line 20cm (or there abouts) loose bottomed tin with greaseproof paper.
- Blend the biscuits in processor.
- Melt butter in a pan, take of heat and stir in biscuits, and place on paper in tin.
- Chill whilst mousse is made.
- Heat custard whilst, chopping chocolate and melting in microwave for approx 1 minute, stir and put on again for another minute (times can vary).
- Stir heated custard in to melted chocolate., and leave to cool for 2-3 minutes.
- Lightly whisk the cream in a bowl, and stir 2 tablespoons in to the chocolate mixture, then fold in the rest.
- (You must fold and not stir).
- Spoon the mousse on to biscuit base and level surface.
- Place in fridge for at least 40 minutes.
- Serve with the mixed berries etc.
hob knob chocolate biscuits, ginger biscuits, butter, chocolate, spencers luxury ready, cream, mixed strawberries
Taken from www.food.com/recipe/luxury-chocolate-mousse-torte-324070 (may not work)