Ingredients
for the mousse - you can double the quantity
Smooth melting white mousse
250 g white cooking chocolate
450 g liquid cream
½ teaspoon agar (or 1 sheet gelatine)
for the Jelly
1 packet of jelly of your choice
for the biscuit base
100 g Speculose/Graham crackers(if you like a darker base use Oreo cookies)
80 g butter
Method
Jelly Centre
Add water according to the jelly packet instructions and pour into the spring foam mould lined with a cling film at the base and let the jelly set. Once set take out the Jelly along with the cling film keep on a dish in the fridge till needed.
biscuit base
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.
Chocolate Mousse filling
Chop the white chocolate into pieces, keep aside in a bowl.
Put a stainless steel bowl for 10 minutes in the freezer. Pour 300 g of the cream (remember to use appropriate quantity if you doubled it!!) into the chilled bowl, beat not too stiff with a hand mixer. Store in fridge.
Add the balance agar (or gelatine if it is a sheet is used, add it into normal water and squeeze out and add to the cream) in to the remaining 150 g cream. Bring to a boil and pour onto the chopped chocolate. With a whisk mix until smooth and creamy.
Mix in a large bowl half the whipped cream with the chocolate mix and stir gently to loosen
it. Then add the rest of the cream and mix to incorporate. Pour the mousse on top of the biscuit base and keep to set, Then take the set jelly and place gently onto the set mousse and then add in the balance mousse filing on top of the Jelly and keep in fridge to set over night. Then decorate with chocolate or fruits of your choice. For this recipe I used white chocolates for the tulips and branches - check here for chocolate tulips - how to
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