Choco­late Mousse Torte

Woman's Weekly (UK) - - Cookery -

Pos­si­bly the eas­i­est, most choco­lately pud we have ever made!

SERVES 10

500g (1lb) dark choco­late, bro­ken into squares

550ml (18floz) dou­ble cream 1tbsp vanilla bean paste 5tbsp cas­sis

2tsp ic­ing su­gar, sieved

100g (3½oz) raspberries

Line a 35cm x 12cm (14in x 1

5in) loose-based tin. (You could use a 20cm (8in) round

tin if you pre­fer). Put the choco­late into a bowl rest­ing over a pan of sim­mer­ing wa­ter and leave to melt. Whip the dou­ble cream un­til it forms soft peaks. Fold in the vanilla bean paste and melted choco­late un­til com­bined.

Pour the mix­ture into the

2

pre­pared tin. Chill for at least 3 hours or ideally overnight.

Heat the cas­sis in a pan for a few min­utes un­til syrupy. re­move the mousse torte from the tin and trans­fer on to a serv­ing plate. Dust with ic­ing su­gar, ar­range sev­eral raspberries on top and driz­zle with the syrupy cas­sis.

Per Serv­InG: 554 cals, 44g fat, 26g sat­u­rated, 35g carbs

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