ROCKY ROAD CHOCOLATE MOUSSE TART
Biscuit Base:
400g (2 packets) Chocolate Romany Creams
½ Cup Butter, melted
Filling:
3 eggs
¼ Cup Castor sugar
1 Tbsp Cocoa Powder
300g Dark chocolate, melted
300ml Cream
Topping:
3 – 4 Marshmallows
¼ Cup Almond flakes
¼ Cup Chocolate chips
¼ Cup Chocolate sprinkles
¼ Cup cranberries
Biscuit Base:
Crush the Romany Cream biscuits.
Melt the butter and mix in a little at a time with the crushed biscuits.
Note: You want the mixture to be sticky but not too oily.
Press biscuit mixture in tart dish.
Bake in a preheated oven 180°C for 5 minutes.
Leave out to cool down; once the tart dish has cooled down place in the fridge.
Chocolate mousse filling:
In a bowl, whip the cream until at stiff peak stage. Set aside.
In a separate bowl, beat the eggs and then add the castor sugar. Beat until light, fluffy and doubled.
Add cocoa powder, continue to beat.
Gradually pour in the cooled down melted chocolate into the egg mixture while continuously beating.
Once the melted chocolate has been added to the egg mixture, take the whipped cream and fold into egg mixture.
Once the whipped cream and egg mixture have been mixed and folded in, pour over the biscuit base into the tart dish.
Leave in the fridge for at least 1 hour.
Once the tart is set, decorate it with the rocky road topping ingredients.
