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
- 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.
