This is a combination of a chocolate mousse and cheesecake base…. Tastes lovely. The quantities are based around a 20cm silicon mould which is what we use to make it in the motorhome.
200g dark chocolate
3 free-range eggs, separated
200g digestive biscuits or hobnobs
1.5 shots of liqueur, such as Cointreau or amaretto (Optional)
Crush the biscuits using a rolling pin or similar.
Melt the butter and mix in the biscuits until all the butter is absorbed.
Place the biscuit mixture into the tin/mould and push down with a metal spoon to make it firm. Leave the base to cool completely.
Place the chocolate into a heatproof bowl over a pan of simmering water and melt it taking care not to let the chocolate over heat. Meanwhile, whisk the egg whites until they form soft peaks.
If using, stir the liqueur into the beaten egg yolk and add to the melted chocolate.
Pour the chocolate mixture into the egg whites and fold gently until an even colour.
Pour onto the Biscuit base and leave to set in the fridge for at least four hours.