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Prep Time: 30 minutes

Cook Time: 4 hours, 15 minutes

Yields: 6 servings


This recipe comes from my love of chocolate.This recipe comes from America,

I like this because it's to die for and it's very glossy.


  • 2 Packs of ginger nuts
  • 3 Knobs of Butter
  • 3 Teaspoons of caster sugar
  • 200g of 50% Dark Chocolate
  • 3 Egg yolks
  • 300ml Double Cream
  • A punnet of Strawberries
  • 2 Pans and a stove
  • 20cm cake tin and bottom
  • A Food processor
  • A wooden spoon
  • A mixing spoon
  • 500ml Boiling Water
  • Serving Plates
  • A Cake Slice
  • An electric whisk


First turn on the stove then

blend the biscuits and add to the stove along with the

butter and sugar.Stir until the butter melts,press into a

biscuit tin and chill for 30

mins or until firm.

    Melt the chocolate over the boiling water with the remaining butter and stir until the chocolate melts.

Whip the cream until it resembles soft peaks.Fold the

egg yolks into the chocolate

then the whipped cream.

  Take the cake tin out and

pour the mousse mix over the

biscuit base and chill for another 4 hours or until set.

Once set, take the cake tin

lock out and cut into slices.

  Serve with strawberries.