SERVES 6-8
MOUSSE
100g dark chocolate (about 85 per cent cocoa) broken into pieces
4 tbsp smooth orange juice
4 medjool dates (about 80g) pitted and coarsely chopped
4 medium free-range eggs separated
50ml whipping cream
CAKE LAYER
75g bought madeleines (for example about 3 Bonne Maman brand)
25g chopped roasted hazelnuts
2 tbsp dark rum combined with
1 tbsp date syrup
TO FINISH
about 150ml-250ml whipping cream (see method)
extra hazelnuts
dark chocolate shavings (or stars)
icing sugar or cocoa for dusting (optional)
YOU WILL NEED
a trifle bowl about 20cm across and 8cm deep
piping bag and nozzle for the cream (optional)
- For the mousse, gently melt the dark chocolate and allow to cool to room temperature. In a small pan, bring the orange juice to the boil with the dates, mashing them in and simmering for a minute or two until you have a thick paste. Transfer this to a food processor and allow to cool. Add the egg yolks, whiz to a purée, then trickle in the melted chocolate and cream (the mixture will be sticky). Scrape this into a large bowl. In another large bowl, whisk the egg whites to fluffy peaks. Add half to the chocolate mixture, beat until smooth using a wooden spoon, then carefully fold in the remaining egg whites in two goes until combined.
- Roughly break up the madeleines. Scatter these over the base of the trifle bowl followed by the hazelnuts. Drizzle over the rum mixture. Smooth the chocolate mousse on top, cover and chill for a couple of hours.
- If not piping the cream decoratively as in the picture, whisk 150ml in a medium bowl until it forms fluffy but firm peaks and spoon it over the chocolate mousse. Alternatively increase the cream to 250ml and whip and pipe it in rosettes or to your taste.
- Finish with chopped hazelnuts and chocolate shavings. Return to the fridge for another couple of hours before covering with clingfilm. Dust with icing sugar or cocoa, if wished. The trifle will be good for a couple of days.