Ingredients For the biscuit base 100 g Speculoos/Graham crackers 80 g butter
Method
Melt the butter in the microwave and keep aside. Take the biscuits and put into a zip lock bag, seal and roll out with a rolling pin so the biscuits are all crushed up. Pour the butter in to the bag and mix together, then take a spring form cake tin 8 cm base and put crushed biscuit/butter mix in and press down with the bottom of a glass.
For the mousse
250 gm Choco chips, buttons or pieces
150 gm marshmallows
50 gm butter
4 Tbsp water
284 ml cream
1 tsp vanilla essence
Method
If Marshmallows are too big cut into four. Put the butter, chocolate, marshmallows and water in a glass dish and keep on a pan with water on low heat (do not let the pan in the water touch the glass dish). Stir once in a while till marshmallows and chocolate melt. Once it has melted take off fire and keep aside to cool.
In an electric mixer whisk the cream and vanilla essence till it stands up in peaks, pour the chocolate mixture in and mix well. Then take out the chilled biscuit base and pour mousse on top and cover with cling film and place back in the fridge.
For the Jelly
1 ½ cups Fresh Raspberries
Sugar to taste
A few drops of Lemon juice
Gelatine packet
Raspberry flakes or chips
Method
In a pan, combine the raspberries, the sugar and the lemon juice.
Over medium-high heat, bring to a boil, and then quickly reduce heat to low, and allow the mixture to simmer, stirring frequently, until the sugar is fully dissolved, and the mixture thickens to a syrupy consistency. This will take about 5 - 7 minutes. Strain so that the seeds are taken out. Put the syrup into the same pan.
Dissolve the gelatine in a tablespoon of warm water and add to the syrup. Cool completely and then pour on top of Chocolate mousse, cover with cling film and keep to set. Overnight is best.
To demould the spring foam tin, place the base of your cake pan on a tin, loosen the side of your dessert with a spatula and then remove the spring-foam carefully and slide downwards, then place the base of your dessert on a cake board.
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