Chocolate mousse with crumbled butter biscuit

Chocolate mousse with crumbled butter biscuit



500 ml Meggle Creme Patisserie

4 eggs

200 g sugar

250 g 82% cocoa dark chocolate


4 eggs

125 g powdered sugar

80 g medium flour

pinch of salt

1 packet pudding

1 teaspoon baking



Mousse instructions:

Cool down Meggle Creme Patisserie before whipping to temperature from + 6 °C to + 8 °C to achieve optimum result.

Whip the eggs together with sugar. Slowly stir chocolate as it melts in a double boiler.

Separately whip Meggle Creme Patisserie and mix it into the chocolate.

Whip till you get required mousse result. Cool in refrgerator.

Layer the finished mousse on the prepared corpuses and decorate according to your wish.

Corpus instructions:

Whisk the eggs with sugar and gradually mix in all other ingredients. Pour into a tart form lined with parchment paper.

Bake for 5 minutes at 200 °C and then 20 minutes at 180 °C. Do not open the oven when baking to ensure the tort does not colaps.

Leave the tort in the oven for at least 5 minutes once done and then allow the tort to cool in the form.