This one is great but pretty big - could halve for a 20cm round pan.
400 grms biscuit crumbs, 6 egg yolks, 180 grms butter, 120 grms sugar, 750 mls of cream, 38 grms butter, 2 teasp of gelatine in 60 mls hot water, 620 grms dark chocolate buttons
Make biscuit base using crumbs and melted butter and press into pan then chill.Whisk egg yolks, add sugar and cook at 70 percent power in microwave for three ten second spells, whisking between spells.Whip cream till just before the soft peak stage (i.e to the consistency of thickened cream). Microwave chocolate and butter at 50 percentpower in one minute spells until melted then whisk thoroughly.Whisk the cream through the chocolate, followed by the egg mixture and the gelatine.Chill thoroughly and serve garnished with thicken cream and chocolate curls.
Mar 11, 10:45am
I have been given a reciepe by an american friendfor a chocolate mousse cake want to make it but needs a Angelfood cake tin I can only find one for sale in N.Z. cost $60 I think not Help please
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.