Method
Break chocolate into pieces and place plain into one heatproof bowl and then white chocolate into another. Add 1 tbsp of golden syrup to each bowl. Add 2 tbsp of the cream to each bowl. Melt the chocolate mixture over a pan of hot water or in a double boiler. Whip cream until thick and frothy like milkshake. Place in to two bowls and in half add the plain choc mixture and in the other half put the white chocolate mixture. Whip each until thickened and keeps its shape. Use an 8 inch loose bottomed cake tin. Place the ring of the tin on the closed setting on a plate or plastic cake tub pour the plain choc mixture and smooth. Pour over the white chocolate mixture and smooth. Place in the fridge until set (about 2 hours but you can leave over night) then remove the ring by opening the clip and decorate with grated chocolate of your choice on top.
You can make this with just plain chocolate if you prefer.
Thanks to
Nicola Parfitt from the United Kingdom for submitting this Chocolate Truffle Mousse Torte receipe.
Added on 22 November 2007.
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