Chocolate mousse tart (recipe simplified and extracted from one of my cookbooks collection )
Biscuit base:
3 oz digestive biscuit
3 oz amaretti biscuit
2 1/2 oz butter, melted
Mix all and press into the base of a 9" spring form tin. Chill in the fridge.
Mix all and press into the base of a 9" spring form tin. Chill in the fridge.
topping:
7 oz plain chocolate
4 oz milk chocolate, broken both types of chocolate into pieces
3 large eggs, esparated
2 oz caster sugar
chocolate flake bars to decorate ( optional/ can do without )
Melt the chocolate, double boil method , cool slightly add the egg yolks and mix well.
Whisk the egg whites until they form soft peak, add in caster sugar and whisk until stiff
fold the chocolate into the egg whites and then pour onto the biscuit base. chill in the fridge for 8 hours or overnight.
when you want to eat it unmould and transfer onto serving dish and either decorate it wth the chocolate flakes or none if you like.Can even eat it on its own, taste as good.
