Ingredients
250g packet chocolate mini rolls, cut into 1cm thick slices
Icing sugar mixture and cocoa powder, to serve
MOUSSE
100g dark cooking chocolate, chopped
1½ teaspoons powdered gelatine
2 eggs, separated, at room temperature
300ml tub thickened cream
FUDGE SAUCE
300ml tub thickened cream
100g dark cooking chocolate, finely chopped
Method
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Line base and side of a metal pudding steamer (8-cup capacity) with a double layer of plastic wrap, allowing wrap to overhang the edge by 12cm.
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Set aside six slices of chocolate roll. Arrange remaining slices over base and around side of steamer, leaving a 4cm gap from the top edge.
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To make mousse, melt chocolate in a medium heatproof bowl sitting over a saucepan of simmering water. Stir until smooth. Remove bowl from heat.
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Meanwhile, sprinkle gelatine over 2 tablespoons water in a small heatproof jug. Sit jug in a saucepan of simmering water. Stir until gelatine is dissolved. Remove.
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Using a wooden spoon, quickly stir egg yolks into warm chocolate, then stir in hot gelatine mixture. Cool for 10 to 15 minutes.
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Beat egg whites in small bowl of electric mixer until soft peaks form. Using a wire whisk, gently fold into chocolate mixture in two batches.
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Beat cream in same, clean bowl of electric mixer until soft peaks form. Fold into chocolate mixture.
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Spoon mousse into steamer. Smooth over top. Arrange reserved chocolate slices over top of mousse, gently pressing the slices around the side of the steamer level with the top of mousse. Cover with overhanging plastic wrap. Refrigerate for at least 4 hours, or overnight, until set.
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To make sauce, heat ½ cup of the cream in a small saucepan until hot. Don’t boil. Remove. Stir in chocolate until smooth. Cool slightly.
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Beat remaining cream in a small bowl of an electric mixer until soft peaks form.
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Remove plastic wrap from the top of the steamer.. Invert onto a plate. Top with whipped cream. Dust with combined sifted sugar and cocoa. Drizzle with a little of the warm sauce.
