Recipe

Method

1. Line the base of a 23cm round springform cake tin with baking paper.

2. Put the malt biscuit crumbs and premium cocoa in a bowl and stir well to combine. Add the melted butter and mix well. Press evenly into the baking paper-lined tin and refrigerate while you make the mousse.

3. Put the raspberries in a food processor or blender and blend until smooth. Press through a sieve to remove the seeds then set the puree aside – you should have about 1 1⁄2 cups.

4. Combine the gelatine and 3 tablespoons cold water in a bowl and stir briskly with a fork. Set aside.

5. Put the raspberry puree and sugar in a small saucepan over low heat and bring to a simmer, stirring often.

6. Pour the raspberry mix over the gelatine mix and whisk until smooth. Set the raspberry and gelatine mix aside to cool to room temperature.

7. Put the chocolate and 2 tablespoons of the cream in a small bowl over a saucepan of simmering water and heat, stirring constantly, until smooth. Set aside.

8. Whip the remaining cream until soft peaks form. Stir 2 tablespoons of the whipped cream into the melted chocolate to thin it a little then fold the chocolate into the cream.

9. Fold the cooled raspberry puree into the cream mix until smooth and combined. Spoon this mousse over the chilled base and smooth the top. Refrigerate for at least 3 hours, or preferably overnight.

10. When ready to serve, run a hot knife around the edge of the mousse then remove the outside of the tin. Slide off the baking paper onto a serving plate, top with fresh raspberries and use a sharp knife to cut into wedges.

Store in an airtight container in the fridge for up to 3 days.

Recipe Tester Notes: Another great party dessert as it can be made in advance. We do advise that when lining the cake tin you do the sides and bottom separately and when lining the bottom you leave an overhang on 1-2cm.  The base is pretty crumbly this will help you when removing the dessert from the tin.