Impressive, easy, and not at all healthy.
Preparation time 45min. Refrigeration time 3h or overnight.
Ingredients
250g plain chocolate biscuits
155g unsalted butter, melted
1 cup thickened cream, whipped
2 tsp cocoa powder (I found that this was too much. 1 tsp would do)
Cappuccino mousse filling:
185g dark eating chocolate (I used Lindt 70% Cocoa dark chocolate)
1 egg, separated
2 tsp instant coffee granules
½ cup thickened cream, whipped
¼ cup castor sugar
“Berries from heaven” mix:
½ cup frozen mixed berries
2 cups red seedless grapes
1 small ripe banana, sliced vertically
¼ cup raw almonds
¼ cup walnuts
100g Lindt Strawberry dark chocolate, broken into coarse pieces
Method
Grease a 20cm x 30cm rectangular slice pan. Line with baking paper.
Process biscuits (or crush them with a rolling pin) until fine. Add to bowl and mix through the butter until the mixture is thoroughly wet. Press the mixture over the base of the pan. Refrigerate for 30 minutes.
Make cappuccino mousse filling:
– Whip ½ cup of cream. Melt the 70% dark chocolate.
– Combine melted chocolate, egg yolk and coffee granules in a medium bowl. Fold in the whipped cream.
– Beat the egg white and sugar in a small bowl with an electric mixer until it is thick and the sugar has dissolved.
– Fold the sugar mixture into the chocolate mixture in two batches.
Spread the mousse filling over the chilled base. Cover and refrigerate for 3 hours or overnight.
Whip 1 cup of cream and spread over the mousse filling. Dust with sifted cocoa (tip: place the cocoa in the sieve/sifter away from the slice and sift gently over the slice).
Loosely mix the berries from heaven ingredients together in a bowl.
Serve a small square of slice with a large spoon of the berries mix.
Tips
Use un-iced chocolate biscuits. Chocolate ripple are best.
This slice tastes better the next day.
Store in an airtight container.
Contains wheat, dairy, sugar, caffeine and raw egg.
la petite cuisine 