Ingredients

• 230g butter
• 9 eggs, separated
• 70g hot chocolate powder
• 60g cocoa powder
• 50g caster sugar
• 30ml brandy
• 1/2 tsp vanilla extract
• 150g rich tea biscuits
• 1 honeycomb chocolate bar
• Serve with 300ml whipped cream and a punnet of mixed berries

Tools

• Titanium Chef Baker XL Silver

Method

1. Add butter and egg yolks to the mixer bowl and using the beater attachment, beat until creamed together. Gently fold in the cocoa powder, hot chocolate powder, sugar, vanilla extract and brandy in stages and beat until well combined, you’ll have a thick concentrated chocolate paste by this stage.
2. In a clean mixing bowl, pour in the egg whites and use the whisk attachment to whisk the egg whites into a meringue with soft peaks. At this stage, you're going to combine the egg whites with the chocolate paste, start with a third of the meringue folded into the chocolate mixture, then continue a third at a time, gently folding it in to avoid beating the air from the mixture. Finally, crumble in the biscuits.
3. Pour the mousse mixture into a 24.5 x 4.5 cm doughnut cake tin or silicon mould. Place in the freezer overnight.
4. Remove from the freezer 15 minutes before serving, place a serving dish on top, and then flip over for the mousse to be presented on the serving dish. I decorate mine with some finely sliced honeycomb chocolate bar around the top and fill the centre with whipped cream and fresh berries.

Chef's Note

1. To make whipped cream simply add 300ml double cream, 2 tbsp icing sugar and a tsp vanilla extract into a mixer, use the whisk attachment to whisk until soft peaks are formed.