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For the base

For the mousse

Nutrition: per serving

  • kcal691
  • fat52.1g
  • saturates28.7g
  • carbs42.5g
  • sugars31g
  • fibre5g
  • protein10.4g
  • salt0.6g
    low
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Method

  • step 1

    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.

  • step 2

    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 about an hour to set.

  • step 3

    For the mousse, melt the remaining plain chocolate and the milk chocolate together in the same way and allow to cool until lukewarm. Using an electric beater, whisk the eggs whites in one bowl to stiff peaks. Softly whip the whipping cream in another bowl until thickened but not as far as soft peaks.

  • step 4

    Stir the egg yolks into the chocolate, then beat the cream into the mixture - a balloon whisk is good for this. Work quickly if the chocolate looks like it might be becoming grainy. Gently fold in the eggs whites with a whisk, spread the mixture over the biscuit base and return to the fridge overnight.

  • step 5

    Release from the tin and decorate with concentric circles of raspberries and serve.

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Comments, questions and tips (29)

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Overall rating

A star rating of 3.9 out of 5.27 ratings

Yvonne Waft

We’re all a bit allergic in our house! I replaced the biscuits with a gluten free chocolate chip cookie for the base and it was beautiful. Husband is allergic to eggs, so first time out I tried Orgran NoEgg egg replacement but it didn’t whizz up enough so we had a fairly solid ganache on top of a…

n.nickerson26425

question

Can this be frozen

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. I'm afraid we haven't tried freezing this, although we would expect it to freeze well (without the raspberries). We hope this helps. Best wishes, BBC Good Food Team.

toluwanimigisanrin

question

How long does it keep for?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. This will keep for 2 days in the fridge. Because it contains raw eggs it’s important it is kept in the fridge as soon as it’s made until ready to serve. Don’t add the raspberries until serving as they could make the mousse soggy. We hope this helps. Best wishes, BBC…

PhotoNan

Wow this made a lovely Birthday desert I added some brandy to the mousse and only used plain chocolate as I am dairy intolerant. doing it this way it was very rich but really lovely. One to do again!!!

philippamartin

A star rating of 1 out of 5.

Do not make this recipe! The base was rock solid and impossible to cut. I had to hack away at it with a knife and the mousse (which was too soft) slid everywhere along with the raspberries, it is looked a total mess. I was very embarrassed to serve this dish at dinner party!! It tasted ok, perhaps a…

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