Treat yourselves to a rich & decadent pudding...our 'Chocolate Mousse A La Selsdon'

A family favourite passed down through the generations, this chocolate mousse brings back such lovely memories. Plus, it is just chocolate heaven!

This recipe was adapted ever so slightly by my wonderful Mother, and now again just a touch by myself.

I love that we have both made this recipe our own, and hope that you love it as much!

It is absolutely perfect for a dinner party, as well as the upcoming Valentines Day.

Ingredients

50g unsalted butter - softened

100g Amaretti biscuits

100g plain digestive biscuits

3 egg yolks

60g caster sugar

3 tablespoons water

160g plain dark chocolate (70% cocoa solids)

1/2 pint double cream

Method

In a bowl set over simmering water, melt the chocolate.

When it's melted, remove the bowl from the pan and set to one side.

While the chocolate is melting, place the softened butter, amaretti biscuits and digestives into a Magimix or food processor, using the blade, Blitz until you have a fine breadcrumb texture.

Using a fluted loose bottom tin (22cm), press in the biscuit crumbs and evenly squash down using your hand so it's level. Place in the fridge to chill whilst you make the chocolate mousse.

Place the egg yolks in a large bowl and set aside. Put the sugar into a small saucepan, add 3 tablespoons of water and dissolve the sugar on a low heat. Once it's dissolved, bring to the boil to 120 degrees celsius and it will reduce.

Pour the sugar over the egg yolks and whisk well on a low speed in a Kenwood or by hand.

Add the cooled chocolate to the egg yolks and sugar mixture and whisk well.

Slowly pour in the double cream and whisk well, then pour over the chilled biscuit base. Chill in the fridge for at least 4 hours or overnight before serving.

I serve with double cream either poured over or whipped and piped on top!

Let me know how you get on and if you do make your very own 'Chocolate Mousse A La Selsdon', do tag me on your socials! @askcharliehow #AskCharlie.

Love,