BASE:
24 chocolate wafer biscuits, finely crushed
1/4 cup butter, melted
MOUSSE LAYER:
225g caster sugar
5 eggs separated
7 egg yolks
1½ tbsp NOMU COCOA
300ml whipping cream
150g unsalted butter, diced
375g NOMU DECADENT HOT CHOCOLATE
To make the chocolate mousse place 75g caster sugar, 12 egg yolks, NOMU COCOA and cream in a bowl placed over a pan of simmering water. Stir with a wooden spoon until the mixture is thick enough to coat the back of the spoon.
Remove from the heat and beat in the butter and NOMU DECADENT HOT CHOCOLATE until the chocolate has melted and is well incorporated into the mixture.
Whisk the egg whites with the remaining caster sugar until the soft peak stage, then fold this mixture into the chocolate mixture. Pour the mixture on top of the base layer in the tin, then cover and refrigerate overnight.
To unmould the cake carefully slide a warm palette knife around the sides of the tin before removing the tin.
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