Ingredients
For 1 Cake tin 22 cm Ø
For the base
150g
Graham crackers, crumbled
70g
Butter, melted
g
Butter, for the cake tin
For the chocolate cream
250g
QimiQ Whip Chocolate, chilled
200g
Mascarpone
1
Banana(s)
1tbsp
Cocoa powder
2
Egg(s)
For the chocolate mousse
250g
QimiQ Whip Chocolate, chilled
100g
Mascarpone
150g
Raspberries, to decorate
Preparation
- Preheat the oven to 200 °F (conventional oven).
- For the base: add the melted butter to the biscuit crumbs and mix well. Press firmly into the base of a greased cake tin and also line the side of the cake tin if required.
- For the chocolate cream: mix the ingredients together with an immersion blender until smooth. Pour the mixture onto the base and bake in the prehated oven for approx. 60 minutes. Allow to cool.
- For the chocolate mousse: lightly whip the cold QimiQ Whip Chocolate until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
- Add the mascarpone and continue to whip until the required volume has been achieved. Spread the mousse onto the tart and decorate with the raspberries.
- Allow to chill for approx. 4 hours.
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