Chocolate Mousse Crunch

Choco Leibniz Chocolate Mousse Crunch

Serves 4 – 30 Minutes Preparation


75g good quality dark chocolate, plus extra, to grate
50g butter, melted
2 eggs, separated
2tbsp caster sugar
1 packet of CHOCO LEIBNIZ Dark biscuitsr


  1. Gently fold the chocolate mix into the egg whites.
  2. Melt the chocolate and half the butter together in a pan and allow to cool for 10 minutes. Stir in the egg yolks. 
  3. Whisk the egg whites and then add the caster sugar. Whisk again until stiff.
  4. To make the ‘crunch’, put the CHOCO LEIBNIZ biscuits and the remaining melted butter into the food processor and whizz for 20 seconds or so.
  5. Take four small pudding glasses and add the crunch mix to the base (about 2cm deep).
  6. Top with the chocolate mousse mix and refrigerate.
  7. Grate some extra dark chocolate onto each of the mousses before serving.

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