Method

Mousse

Create a bain marie by placing a glass bowl over a pot that is about a quarter filled with water – the water should not touch the bottom of the bowl. Add the chocolate to the bowl, then pour in ¼ C (60 ml) of the cream. Turn the heat on low-medium and let the chocolate and cream slowly melt, stirring occasionally.

While the chocolate is melting, pour the remaining cream into the clean bowl of a stand mixer and whip to stiff peak stage.

When the chocolate has fully melted and is combined, remove the bowl from the heat and allow the chocolate to cool. If you fold the whipped cream into the chocolate while it is hot, the cream will melt.

When cooled, fold a third of the whipped cream into the chocolate with a spatula. Be very gentle when you fold so that you don’t deflate the cream too much. Then repeat with the remaining two thirds of cream until the mousse is completely combined.

To Assemble 

Spoon the biscuit crumb equally into 6 small-medium sized glasses.

Divide the mousse equally amongst the glasses – you can pipe or spoon in. Place the glasses into the fridge to set.

To Serve 

When you are near to the time of serving dessert, whip the 125 ml of serving cream to soft peaks, adding the castor sugar and vanilla while mixing.

Place a dollop of cream into each mousse cup. Top with blackberries and shave over the remaining chocolate (tip: use a vegetable peeler or microplane). If using, add a little dusting of edible gold dust. Serve and enjoy!