Serves 8 to 10
All I can say is that this is a proven favourite among our resident guests at Ballyknocken
Farmhouse. Many have asked for the recipe, so here it is! (For a taller chocolate mousse,
use a springform tin rather than a flan tin and simply increase the quantity of cream –
anything up to 700ml will work nicely.)
FOR THE BASE
15 digestive biscuits,
50g ground almonds
100g melted butter, plus extra for brushing
FOR THE FILLING
350g dark chocolate (70% cocoa solids), broken into small pieces
2 tbsp golden syrup
1 tsp coffee essence (or 2 tsp coffee granules dissolved in 2 tbsp hot water)
¾ tsp ground cinnamon
500ml double cream
cocoa powder, to decorate
toasted flaked almonds, to decorate the sides
chocolate curls, to decorate
Brush a 20cm loose-based deep flan tin or springform tin with butter. Line the base with parchment paper.
To make the base, combine the biscuits and ground almonds and add enough melted butter to bind (the amount needed will depend on the size of the biscuits). Spoon the biscuit mix into the base and flatten. Place in the fridge to set for 30 minutes.
To make the filling, heat the chocolate, golden syrup, coffee essence and ground cinnamon in a medium saucepan over a very low heat. When the chocolate has melted, remove
from the heat and allow to cool.
Meanwhile, whip the cream to soft-peak stage. Fold the cooled chocolate mix into the whipped cream and pour over the biscuit base. Leave to set in the fridge for at least 5 hours.
To serve, unmould from the tin and slide onto a cake stand.
Dust the top with cocoa powder. Carefully pat toasted flaked almonds onto the sides of the cake and dust the excess off the cake stand. When you’re ready to serve, place the chocolate curls in the centre of the cake.