Dark Chocolate Delice

Dark Chocolate Delice
  

INGREDIENTS - BASE

• 50g unsalted butter
• 50g golden syrup
• 250g muesli with nuts

INGREDIENTS - CHOCOLATE MOUSSE

• 325g milk
• 140g double cream
• 2 eggs
• 400g 70% dark chocolate
• Seeds from 1 vanilla pod

METHOD

1. Melt the butter with the golden syrup, stir in the muesli until it is well combined and sticky. Turn this mixture into a loose bottomed cake tin and press it down firmly with the back of a spoon to cover the base of the tin.
2. Refrigerate for 30 minutes to set.
3. Place the milk, cream and vanilla seeds into a pan and heat but do not allow to boil.
4. In a clean bowl, whisk the eggs until they are pale and fluffy.
5. Over a bain marie, melt the chocolate then add the milk and cream mixture. Stir well to combine the chocolate with the liquid.
6. Fold the chocolate mixture into the whisked eggs until a nice even colour and consistency has been achieved.
7. Pour the mousse onto the muesli base and chill in the fridge for at least 2 hours or until the mousse has firmed.
8. To serve, run a hot knife around the inside edge of the cake tin to release the mousse and lift out your delice. Dust the top with cocoa powder.