Chocolate mousse with crumbled butter biscuit
500 ml Meggle Creme Patisserie
200 g sugar
250 g 82% cocoa dark chocolate
125 g powdered sugar
80 g medium flour
pinch of salt
1 packet pudding
1 teaspoon baking
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.
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.