Thick chocolate mousse on a bucuit base covered with chocolate curb — absolute bliss for chocolate lovers.
75 g (3 oz) butter
150 g (6 oz) digestive biscuits, crushed
397g can Sweetened Condensed Milk
450 g (1 lb) plain chocolate
6 tablespoons brandy
300 ml (1/2 pint) double cream
150 g (6 oz) plain or milk chocolate curls, to decorate
150 g (6 oz) digestive biscuits, crushed
397g can Sweetened Condensed Milk
450 g (1 lb) plain chocolate
6 tablespoons brandy
300 ml (1/2 pint) double cream
150 g (6 oz) plain or milk chocolate curls, to decorate
method
1. Melt the butter and stir in the crushed biscuits. Press into the base of a 20 cm (8 inch) loose-bottomed cake tin and chill.
2. Meanwhile, put the Milk, chocolate and brandy in a large bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted. Using a hand whisk, beat until smooth. Leave to cool for 5 minutes.
3. Whisk the cream into the chocolate mixture and pour over the biscuit base. Chill for 12 hours or overnight.
4. To make the chocolate curls, melt the plain or milk chocolate and spread on a marble slab or cold metal baking sheet. Chill until just set, then, using a knife or a potato peeler, scrape across the chocolate to make curls.
5. Scatter the chocolate curls over the cake and serve.
2. Meanwhile, put the Milk, chocolate and brandy in a large bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted. Using a hand whisk, beat until smooth. Leave to cool for 5 minutes.
3. Whisk the cream into the chocolate mixture and pour over the biscuit base. Chill for 12 hours or overnight.
4. To make the chocolate curls, melt the plain or milk chocolate and spread on a marble slab or cold metal baking sheet. Chill until just set, then, using a knife or a potato peeler, scrape across the chocolate to make curls.
5. Scatter the chocolate curls over the cake and serve.
serving amount
serves 8 - 10
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