About this recipe:A delicious chocolate mousse with a surprise of crushed caramelised biscuits at the bottom of each glass. You can find Lotus Caramalised Biscuits at any large supermarket; amaretti biscuits could also work well. I serve this mousse in individual glasses with Cointreau and whipped cream.
250g cooking chocolate, chopped
50g salted butter
70g caster sugar
2 tablespoons creme fraiche
1 pinch of salt
8 Lotus Caramalised Biscuits (1 per glass)
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Method Prep:20min › Ready in:20min
Add the butter and chocolate to a microwavable bowl, cook in the microwave for 60 to 90 seconds. Whisk until smooth. Set aside to cool.
Separate the egg whites from the yolks. Whisk the yolks with the sugar in a bowl for a minute, then add the creme fraiche.
Add a pinch of salt to another bowl then add the egg whites and whisk until stiff. If you use a mixer, whisk for 2 minutes.
Add the chocolate mixture to the egg yolk mixture and stir. Add a spoonful of egg whites to the mixture and and stir quickly. Gently stir in the remaining egg whites.
Crush the biscuits and transfer in equal proportions into each glass. Pour the mousse over the biscuits. Refrigerate for at least 3 hours before serving.