Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Chocolate Crunch Dessert




Source of Recipe


Sainbury's


List of Ingredients




300ml organic semi skimmed milk
3 organic medium egg yolks
50g organic sugar
2 x 15ml spoons organic plain flour
100g Green & Blacks Maya gold chocolate, melted
100g pack Green & Blacks milk chocolate, melted
100g organic digestive biscuits, crushed
40g organic unsalted butter
1½ x 284ml cartons organic double cream



Recipe



Pour the milk into a saucepan and bring to the boil.

Mix the yolks and sugar in a bowl, add the flour. Gradually pour on the milk, return the mixture to the saucepan and cook over a moderate heat, stirring constantly for 3 minutes until the custard is thick and the sauce no longer tastes floury. Pour the custard into 2 small bowls.

Add each of the melted chocolate to one of the bowls of custard and mix well. Cover the surface of the custard with food wrap and allow to cool.

Mix the biscuit crumbs and butter and press into a 18cm diameter spring form clip tin and refrigerate.

Lightly whip the cream, fold 1/3 into each of the chocolate custards. Spread the darker of the two chocolate mousse onto the biscuit base followed by the lighter mousse. Spread the remaining whipped cream over the top and return the dessert to the refrigerator for 1 hour.