I went to a morning tea just this past weekend and just had to take something along with me. I’ve had this recipe saved in my favourites on the “Taste” app for ages now – and although it got some some pretty bad reviews from users of the app, I knew that I just had to make it. After all, it’s one of those impressive looking desserts that’s really easy to make, so why not?! 🙂
I made a few changes the recipe, the most obvious being changing the chocolate from milk to dark. I used premium dark chocolate because it always tastes better in mousses. As for the rest – well, I didn’t use any measuring cups so it was all eyeballing away 🙂 The original recipe however is below (with the dark chocolate listed instead!)
I think what made this mousse so successful was imitating the macaronage process where I folded the chocolate and cream over from underneath, taking it easy on the batter as overmixing will cause the cream to separate. The ladies at the morning tea loved this (or at least as far as I was aware!) but feel free to dip the lattice biscuits in some milk beforehand to soften them, this way the burger effect doesn’t happen when you try biting into them (where you bite one side and the fillings come out the other! 😉 )
Serves: 10-12 (makes 20-22 squares)
2 x 200g packets Arnott’s Lattice biscuits
1 cup thickened cream (not lite!)
200g premium dark chocolate, chopped
60g or 1/4 cup butter, chopped
2 1/2 teaspoons powdered gelatine
3 tablespoons boiling water
2 egg yolks
Grease a 20cm x 30cm lamington pan, roughly 3cm deep.
Line with baking paper, allowing a 3-5cm overhang at long ends.
Arrange half the biscuits over base of pan, cutting carefully with a serrated knife to fit.
Place boiling water in a small bowl. Sprinkle the gelatine over the water and stir until the gelatine has dissolved.
Place the chocolate, butter and about 1/4 cup cream in a microwave-safe bowl & microwave on high for a minute, stirring every 15-20 seconds with a metal spoon, or until smooth. Set aside for 5 minutes.
Add yolks to the chocolate mixture and stir to combine.
Add the gelatine mixture and stir to combine.
Using an electric mixer, beat cream until soft peaks form. Fold the cream through the chocolate mixture and spoon over the biscuit base.
Top with the remaining biscuits (cutting to fit) – try to align the to and bottom as it makes cutting out the slices easier.
Cover and refrigerate for 4 hours or until set.
Cut into squares & serve!