About this recipe:Layers of chocolate mousse and rich chocolate truffle on a chocolatey biscuit base make this an ultimate chocolate lover's indulgence! If you keep your eggs in the fridge, remove them before beginning this recipe to bring them to room temperature.
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Method Prep:1hr › Extra time:4hr chilling › Ready in:5hr
Crush the digestive biscuits into crumbs with a rolling pin and mix in 1 tablespoon cocoa powder and 1 tablespoon sugar.
Stir in the melted butter and press into the base and sides of a loose-bottomed 18cm round cake tin. Chill while making the filling.
Heat the cream with the remaining cocoa powder and sugar over a medium heat, stirring continually, until nearly boiling.
Remove the cream from the heat and stir in 100g of the chocolate, broken into squares. Stir until the chocolate has melted. Leave to cool, then spoon over the base and chill.
Melt the remaining chocolate in a bowl set over a pan of simmering water. Remove from the heat and cool until tepid.
Separate the eggs. Stir the yolks into the melted chocolate.
Whisk the egg whites until soft peaks form. Stir a spoonful straight into the melted chocolate to loosen the mixture, then gently fold in the remainder until no flecks of white are showing.
Spoon over the base and chill for 4 hours.
Note - This recipe contains raw eggs and is therefore not suitable for young children or pregnant women.
To easily remove a dessert from a loose-bottomed cake tin without risking it falling to pieces, find a bowl that is deeper than the cake tin but with a slightly smaller circumference. Stand the cake tin on top of the bowl, hold it on both sides and pull downwards.