This is the most decadent dessert, layers of rich chocolate mousse and homemade marshmallow in a pastry case. To make it easy, I have taken a few shortcuts. Firstly, I use a shop bought pastry case. You can find these in the supermarkets and they make it a breeze. No making pastry. Secondly, the mousse It’s a fake I tell you, just whipped cream and melted chocolate folded together. The flavour, off the dial good. Enjoy.
- Smash the chocolate into small pieces and put them into a heatproof mixing bowl. Melt over a pan over simmering water. Remove the bowl and let the chocolate cool down for a few minutes
- Pour the cream into a mixing bowl and whisk into soft peaks. Add the melted chocolate and fold together. Spoon into the pastry case. Even out with the back of the spoon and pop into the fridge for 1 hour to firm up.
- Meanwhile, put the egg whites, sugar and cream of tartar into a mixing bowl and whisk together. Place over a pan of simmering water and whisk continuously fort 6-8 minutes until the sugar has completely dissolved and the egg whites have doubled in volume into a warm, bright white, glossy consistency. Remove from the heat and whisk into soft peaks with an electric whisk for 4-5 minutes.
- Dollop the marshmallow over the mousse cake and swirl around with the back of a spoon. Using a blow torch, scorch some of the peaks until charred. Slice up and serve immediately.
200g 70% dark chocolate
300ml double cream
1 x 22cm all butter pastry case
2 egg whites
Tiny pinch cream of tartar (1/8 tsp.)