This millionaires mousse is a real treat for chocolate fiends, each of its multiple layers revealing new realms of pleasure. Serve as festive petit four to realise its true potential
Method
1.
For the toffee sauce, simmer the condensed milk for 4 ½ hours, then leave to cool in a bowl of water so a toffee forms. Melt the condensed milk toffee, butter and golden syrup together in a bain-marie
2.
When melted, whisk together to form an emulsion. Sieve then chill. This will make around 650g
3.
For the bases, blitz the digestives into fine crumbs. Melt the butter. Mix together
4.
Roll the mixture out between two sheets of silicon paper to fit a 20cm x 15cm tin or tray. Lower into the tray and press to the edges. Chill to set
5.
For the mousse, warm the toffee sauce until it is hot enough to melt the gelatine. Drain the gelatine and mix into the toffee sauce, allow to cool to room temperature
Soaking gelatine
To soak the gelatine leaves, put in cold water for about four minutes
6.
Whip the double cream to soft peaks. Fold the cream into the toffee sauce and spread in a layer on top of the biscuit base. Chill
7.
For the chocolate jelly, bring the sugar and water to a boil, add the cocoa and simmer for 5 minutes. Soak the gelatine in cold water. Remove the cocoa mix from the heat, add the drained gelatine and stir
8.
Allow the chocolate mixture to cool to room temperature. Pour the jelly over the other layers and leave to set. To plate cut into 1cm squares and arrange on a plate with some extra cocoa powder for dusting. Serve
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