This dessert causes quite a stir at a dinner party because of its unusual ingredients. I think most people react to being deceived into thinking that this is a “real” chocolate mousse dessert and that a common, store cupboard ingredient can turn into a delicious dessert. Do try it at your next dinner party: it yields 12 large portions, can be made in advance and keeps well in the refrigerator.
10g powdered gelatine
200g chocolate biscuits (e.g. Romany Creams, Oreo)
100g butter, melted
500g powdered coffee creamer (Cremora)
250ml ice cold water
2 X 385g cans of condensed milk
250ml lemon juice
120ml cocoa powder
Pour the 30ml water into a cup and sprinkle the gelatine over. Set aside to bloom.
Grease a 25cm loose-bottomed cake tin. You may use a bread tin but if it doesn’t have a loose-bottom you should line it with baking paper in order to un-mould the dessert for presentation.
Add the chocolate biscuits to the bowl of a food processor and blitz until you have a uniform crumb mixture.
Melt the butter and add it to the crumbs in a thin stream , with the processor running.
Tip the crumb mixture into your prepared baking tin and line the bottom and sides by pressing the mixture firmly with the back of a spoon. Set aside.
Add the coffee creamer to the bowl of a stand mixer fitted with the whisk attachment.
Add the ice cold water and mix until combined.
Add the condensed milk and mix together at high speed for 7 minutes. You will end yup with a very thick and creamy mixture.
Turn the speed of the mixer down and add the lemon juice a little at a time, making sure it is incorporated before adding more.
Add the vanilla in the same way and then turn off the mixer.
Sieve the cocoa powder onto this mixture and turn the mixer onto medium speed.
Melt the gelatine by putting it into the microwave oven for 10 second spurts until runny.
Now add the melted gelatine to the mixture while the mixer is running.
Run the mixer for 1 minute after the gelatine has been added to make sure it is well incorporated.
Spoon the mixture into the prepared cake tin and place in the refrigerator for 4 hours.
Un-mould the mousse dessert and decorate with cocoa powder and fresh berries.