This is a very indulgent chocolate dessert with a bit of an Italian twist that the team at Mad Millie have created. It is simple to make and is best made a day in advance to ensure the mousse has adequate time to set. It can be made in a cake tin, but we think it looks fantastic if you use cylinders as the layering of biscuit crumb, chocolate mousse and berry looks so beautiful.
Ingredients:o 1 packet of Amaretto biscuits
o 2 tbs of butter
Method:o Take 5 cylinders, cover 1 end of each with tinfoil and spray with cooking oil, place on a flat tray.
o In a food processer blend biscuits and butter until combined and press into cylinders evenly to form base, chill in fridge to required
Ingredients:o 400g of good quality dark chocolate roughly chopped
o 420g of marscapone
o 2 tbs of icing sugar
o 500 mls of double cream
o 2 tbs of kahlua
o 1 tsp of gelatine
Method:o Melt chocolate in a heat proof bowl over a pan of barely simmering water, stir until smooth and allow to cool.
o Beat the marscapone , kahlua and icing sugar with a hand whisk, add dissolved gelatine and fold into cooled chocolate.
o In another bowl whip the cream until soft peaks form, fold cream into chocolate mixture then spoon into cylinders leaving a little room for
o Berry mixture on top. Put mousse into fridge and allow to set.
Ingredients:o 1 can of strained strawberries
o 100g of frozen boysenberries
o 3 tbs of icing sugar
o 1 tsp of gelatine dissolved in a little hot water
Method:o Place berries into saucepan and begin to simmer, add sugar and continue to simmer until mixture starts to reduce a little, add dissolved gelatine and mix well,
o Allow to cool before spooning on to mousse. Leave in fridge over night to set .
To serve gently remove from cylinders , garnish with freshly whipped cream and a sprig of angelica.