Caramel Chocolate Mousse Tart

Grease a 25cm flan dish (with a removable bottom)

Base:

Finely crush 250-gram packet of vanilla biscuits.

Add 1 tablespoon dark cocoa and 120 grams melted butter.

Combine and press into the flan dish. Place in refrigerator to firm.

Mousse Topping:

Melt 225 grams dark chocolate melts. Beat in 2 egg yolks.

Then 300ml pot of thickened cream. Beat until well mixed.

Add two teaspoons of gelatin that has been dissolved in boiling water.

Mix again.

In another bowl beat the two egg whites until thick. Add two tablespoons caster sugar and beat again until the sugar has dissolved.

Using a metal spoon, fold the egg whites into the chocolate mixture.

Remove flan base from the refrigerator, and top with one tin of thick ready to eat caramel. Smooth with spatula.

Top the caramel with the chocolate mousse topping.

Refrigerate for at least four hours before serving.

Serve with fresh cream.

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