This recipe is so wonderfully simple and delicious that it has now become my go-to dinner party dessert. It has so few ingredients and looks absolutely brilliant (if I do say so myself) with its crisp shortcrust base and its light, dark and white mousse filling that just melts in the mouth!
- 125g Plain Flour
- Pinch of Salt
- 50g Unsalted Butter
- 50g Caster Sugar
- 2 Medium Egg Yolks
- 300ml Double Cream
- 100g Dark Chocolate
- 100g White Chocolate
To Make The Sweet Shortcrust Pastry –
Mix the flour and the salt together then add the butter. Rub together into an on-the-sticky-side breadcrumb consistency.
Stir through the sugar.
Mix in the two egg yolks. If it is not quite coming together into a dough then add a teaspoon of water until you can firm it into a ball.
Wrap in cling-film and chill for 30 minutes – this will harden the butter slightly to make the pastry more manageable and less flimsy when you roll it out.
On a well floured surface, roll out the pastry so that it fits the dish with a little extra just in case. If you do not have a loose bottomed tin then put two strips of greaseproof paper over the dish, in a cross, and fold over the sides – this will enable you to easily lift it out later (preferably with the help of another pair of hands). Lifting the pastry with the floured rolling pin, lay it over the dish, relaxing it in to the crimps (if you have crimps) with an off-cut of pastry. This is easy to patch up if you get holes! Once fitted, run a knife around the edge to trim the case, then chill for 15 minutes to stop the case from shrinking too much in the oven. Preheat your oven to 180C.
Fork the base of the pastry case, to prevent bubbles, before lining with greaseproof paper and filling with baking beans or rice. Blind bake for 15 minutes. Remove from the oven, take out the beans, then return to the oven to bake for a further 5 minutes or until the sides turn slightly golden and it is cooked and dry. Leave out to cool completely.
To Make The Mousse Filling –
Set aside one cube of dark chocolate then melt the rest of the dark chocolate and the white chocolate separately in bowls over a pan of hot water or on a low heat in the microwave.
Once the chocolate has cooled, whisk up the cream until it just starts to hold shape and divide into two-third and one-third quantities – this’ll give the final product two slightly different textures with the two chocolate layers. Start by adding a small spoonful of cream first to the dark chocolate, to loosen it, before adding the two-third cream and gently folding in, retaining the air. If this is done while the chocolate is too warm, the cream will melt, along with the air!
Once combined, spread evenly over the cold pastry case and return to the fridge to firm up.
Mix the white chocolate and the one-third cream the same as before. Spread carefully over the dark chocolate layer.
Leave to set for two hours in the fridge.
When ready, grate a little dark chocolate over the top and munch it all within three days… if it lasts that long.