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How to make Surprise mousse sandwiches

Yield = 6
Prep time: 6:20
Cook time: 0:10
Total time: 6:30

Ingredients

  • 300g dark cooking chocolate, finely chopped
  • 4 eggs, at room temperature, separated
  • 160ml (2/3 cup) double cream
  • 12 dark chocolate digestive biscuits
  • 60ml (1/4 cup) Frangelico liqueur
  • 6 Ferrero Rocher chocolates
  • 315g (1 1/2 cups) caster sugar
  • 60ml (1/4 cup) water
  • 4 egg whites, at room temperature, extra
  • Pinch of cream of tartar

Method

  • Step 1 Melt chocolate in a heatproof bowl over a saucepan half-filled with simmering water. Set aside to cool slightly.
  • Step 2 Use a balloon whisk to whisk egg yolks and cream in a bowl until soft peaks form. Fold in melted chocolate. Beat egg whites in a clean bowl until firm peaks form. Fold, in batches, into chocolate mixture.
  • Step 3 Place six 7.5cm food rings on a lined baking tray. Dip half the biscuits in Frangelico and place, chocolate-side down, in each ring. Divide mousse among rings. Press a Ferrero Rocher into centre of each mousse. Smooth over mousse to cover. Dip remaining biscuits in remaining Frangelico and place, chocolate-side up, on top of mousses. Chill overnight. Remove rings and chill for a further 1 hour.
  • Step 4 Stir the sugar and water in a saucepan over low heat until sugar dissolves. Increase heat to medium-high. Cook for 3-5 minutes or until mixture reaches 115°C. While syrup continues to cook, use electric beaters to whisk extra egg whites and cream of tartar in a bowl until soft peaks form. When syrup reaches 120°C, slowly add syrup to egg white mixture, whisking. Whisk on high for 15 minutes or until thickened.
  • Step 5 Spread meringue over sandwiches. Use blowtorch to caramelise.