Biscoff biscuit base, chocolate mousse with berry topping and fresh fruits!
This recipe makes 4 desserts
Ingredients:
Base:
- 120g Biscoff biscuits
- 40g Biscoff Spread
- 25g butter - melted
Chocolate mousse:
- 2 eggs - separated
- 30g caster sugar
- 110g milk chocolate
- 70g dark chocolate
- 1,5 tablespoon Amaretto liqueur
- 110ml cold whipping cream
Berry topping:
- 135g blackberries
- 90g raspberries
- 40g blueberries
- 35g granulated sugar
- 10g fresh lemon juice
Decor:
- Fresh fruit
- Sprigs of rosemary
- Gold powder & leaf (optional)
Instructions:
Base:
- Prepare 4 glasses (mine are 240ml).
- Crush the Biscoff biscuits in a food processor, add the melted butter, Biscoff spread and mix until incorporated.
- Divide across the prepared glasses, even it out and press down gently with the back of the spoon. Leave aside for now.
Chocolate Mousse:
- Place the egg whites, sugar and a pinch of salt in a medium bowl or a bowl of your stand mixer and using the whisk attachment, whip on a high speed until you reach medium peaks. Make sure the bowl is clean and dry before you begin.
- Melt both chocolates in a microwave and let it cool for a few minutes.
- Pour the whipping cream into another bowl or a narrow measuring jug (if you have a hand-held blender with a whisk attachment) and whip until soft peaks.
- Place the egg yolks and amaretto in another bowl and using a fork, stir a few times to combine them. Add the whipped cream into the mixture in two turns and gently fold a few times using a spatula. Pour in the chocolate when it’s just a little warm and fold everything together until almost combined.
- Add the whipped egg whites into the mixture in two turns and fold until combined. Divide between the 4 glasses over the biscuit layer. Place in the fridge to let it set and start preparing the berry topping.
Berry Topping:
Place all the ingredients in a small saucepan over a medium heat and allow to cook until you can see the fruits start to soften. Take off the heat and blend using a hand-blender until smooth. Return the saucepan to the hob over a low heat and let the fruits cook for a few more minutes, stirring from time to time until a thicker consistency. Pour into a bowl to allow to cool down and set a little bit. Then take out the glasses from the fridge and divide the berry topping across the 4 glasses. Decorate with fresh fruit, rosemary and gold powder & leaf. Keep in the fridge. Enjoy!!
