Dark Chocolate Box with White Chocolate Mousse

A little piece of heaven in these inspired treats.

Ingredients


  • 450 g dark chocolate (at least 70% cocoa)
  • 6 x12cm strips of acetate or baking parchment
  • for the sponge
  • 2 eggs (separated)
  • 55 g caster sugar
  • 55 g dark chocolate
  • 2 tblsp water
  • for the white chocolate mousse
  • 2 free range egg yolks
  • 25 g caster sugar
  • 2 leaves gelatine
  • 100 g white chocolate
  • 200 ml cream

Method

  1. Pre-heat the oven 175°C / Gas 4.
  2. First make the sponge for the base of the boxes.
  3. Whisk the egg yolks and sugar together until pale and fluffy.
  4. Melt the chocolate with the water in a bowl over a pot of simmering water until smooth.
  5. Then add the chocolate to the egg and sugar mixture.
  6. Beat the 2 egg whites in a clean, dry bowl until they are stiff, then fold these gently into the chocolate mixture.
  7. Pour everything into a small swiss roll tin and bake for about 8 mins.
  8. Remove from the heat and leave to cool.
  9. Next make the dark chocolate boxes by slowly melting the chocolate in a bowl over a pot of simmering water.
  10. Cut the acetate or baking parchment into strips with four equal lengths marked out.
  11. Spread the chocolate over the acetate, and fold or assemble into box shapes.
  12. Allow to cool for at least 15 mins, then place in fridge to harden.
  13. Next make the white chocolate mousse.
  14. Beat the egg yolks and sugar over a pot of simmering water until the double in volume and are pale and fluffy.
  15. Place the gelatine in cold water and leave to soften for about 5 minutes.
  16. Then strain the gelatine and whisk it into the egg mixture.
  17. Melt the white chocolate slowly over a pot of simmering water and fold into the egg mixture.
  18. Then whip the cream until it has thickened slight and fold this into the mixture.
  19. Cut the sponge into square to fit the size of the boxes and place in the bottom.
  20. Fill the boxes with the white chocolate mousse, and then carefully peel off the acetate or baking parchment.
  21. Decorate the boxes with coloured sweets or edible beads, and garnish the boxes with edible gold paint and drizzle with some melted dark chocolate.




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