This decadent dessert is made with layers of biscuit filling, light airy chocolate mousse, and topped with whipped cream, edible gold dust & Guylian Sea Shells for a finishing touch.
Keyword: chocolate, Dessert,, no cook dessert
Author: Sandhya Hariharan
For the Base
For the Chocolate Mousse
For the Toppings
Guylian Sea Shells or Sea Horsesto decorate
Edible gold dustto decorate (optional)
Chocolate Mousse filling
Place the double cream in the bowl of a stand mixer with the whisk attachment fitted. Whisk until the cream resembles a stiff peak. Cover and chill the cream until you proceed with the remaining steps.
Place the chocolate and butter in a microwave-safe bowl. Melt in bursts of 30 seconds each, stirring in between until it is smooth. Set it aside to cool a bit.
In the meantime, place the egg white and sugar in the bowl of a stand mixer with the whisk attachment fitted and whisk until you have a firm peak.
Fold the egg yolk into the double cream with a silicone spatula, until combined.
Pour in the melted chocolate and butter to the double cream mixture and fold it through.
Now add 1/3 of the beaten egg to the mixture and fold until incorporated.
Add the remaining beaten egg in 2 steps and fold until well incorporated.
Place the digestive biscuits in a plastic zipper bag and seal it. Crush them
with a rolling pin and transfer the crumbs to a small bowl. Pour over the
melted butter and mix through.
Divide the biscuit filling between 4 jars. Press it with the back of the spoon.
Spoon or pipe the chocolate mousse filling into the jars.
Allow it to set for a minimum of 4 hours.
Just before serving, pipe whipped cream, dust with edible gold dust (if using any) and decorate with Guylian Sea Shells or Guylian Sea Horses for a final finishing touch.