Truffle Mousse Cake

Cook Time 1 hour plus setting time

Serves 10–12 (one 20cm cake tin)

Ingredients

Base

20g 70% dark chocolate

30g butter, melted 

100g chocolate biscuits, crumbled

Truffle Base Mixture

2½ sheets gold grade gelatine

440g cream, semi-whipped 

80g water 

30g glucose

50g golden caster sugar

180g 70% dark chocolate, melted individually, plus extra for shavings.

200g extra creamy milk chocolate, melted individually

To Serve

Extra cream, to serve

Chocolate shards, to garnish

Method

For the base, combine the chocolate and butter, then gently melt. Mix into the biscuit crumbs until combined, then press into the base of a lined cake tin. Using the back of a spoon, push down firmly to create the base. Set aside.

For the Truffle, bloom the gelatine in ice-cold water until soft. Semi-whip the cream and set aside. 

Combine the water, glucose and sugar and bring to the boil. Melt the gelatine in the hot syrup.

Meanwhile, melt the dark and milk chocolate separately in two bowls. 

Divide the hot syrup evenly between the two separate bowls of melted dark and milk chocolate.

Fold in half of the semi-whipped cream into the dark chocolate mixture. Place onto the biscuit base and smooth the surface.

Combine the remaining semi-whipped cream and the milk chocolate mixture. Gently spoon it over the dark chocolate truffle mixture and smooth the surface. Refrigerate until fully set, 4–6 hours or overnight.

Before serving, top with chocolate shavings. Cut with a clean, hot knife, wiping it clean after each cut. This gives a clean, sharp edge.

Serve with a dollop of cream and a sprinkling of chocolate shards on top.