A little piece of heaven in these inspired treats.


  • 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


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