Ingredients
Crust
9 oz (250 g) digestive biscuits/graham crackers
6 tbsp (80 g) coconut oil or butter, melted
White Chocolate Mousse
7 oz (200g) white chocolate
12 oz (350g) whipping cream (35% fat), cold, divided
1/2 tbsp (7.5g) gelatine powder
2 tbsp (30g) cold water (30ml)
To Decorate
Chocolate butterflies or chocolate coated strawberries to decorate – or a raspberry or strawberry coulis.
Method
Prepare the crust
Place the biscuits/graham crackers into the bowl of a food processor. Blend until crumbs form. Add melted coconut oil or butter and process until completely combined. Press the mixture into the bottom of a non-stick 8 inch (20 cm) spring form pan using the back of a spoon. Refrigerate until you prepare the white chocolate mousse.
Method
Prepare the white chocolate mousse.
In a heat proof bowl add the chocolate and 5 oz (150g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat until all the chocolate is melted. Meanwhile dissolve gelatine in 2 tbsp cold water and let it swell for about 5 to 10 minutes. Place the gelatine over low heat just until the gelatine dissolves and pour it over the melted chocolate mixture. Let cool completely.
Whip the remaining 7 oz (200g) cold whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined. If you like to have the chocolate mousse much taller than the biscuit base use double quantity.
Pour the chocolate mousse over the crust and refrigerate for about 15-20 minutes to set. Run a warm knife around the edges of the cake tin to remove from the sides of the pan.
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