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    The big finish

    Dec 18, 2020 8 minutes

    CHOCOLATE IRISH CREAM MOUSSE CAKE

    This recipe is best made a day ahead.

    SERVES 12-16 PREPARATION AND COOKING: 1 HOUR CHILLING: 6 HOURS OR OVERNIGHT

    200g chocolate ripple biscuits
    45g slivered almonds, roasted
    100g butter, melted

    IRISH CREAM MOUSSE

    200g milk chocolate, chopped
    100g dark chocolate (70% cocoa), chopped
    12,5ml (2½t) powdered gelatine
    60ml (¼c) water
    500ml (2c) thickened cream
    4 eggs
    75g castor sugar
    60ml (¼c) Irish cream liqueur

    TO FINISH

    200g dark chocolate drops
    gold and silver edible balls, and edible gold glitter
    200g Ferrero Rocher chocolates

    Keep three bamboo skewers handy. Grease a 20cm springform pan; line the base with baking paper, with the paper extending 3cm above the sides.

    1 Pulse the biscuits in a food processor until some small chunks remain. Transfer to a medium bowl, and stir in the almonds and butter.

    Press the mixture lightly in the base of the greased pan. Refrigerate while preparing the mousse.

    2 Irish cream mousse Melt the chocolates in a large microwavable bowl on medium (50%) in 30-second bursts, stir in between each session.

    In a small bowl, sprinkle the gelatine over the water. Microwave on medium (50%) for 30 seconds or until dissolved. Whisk the cream in a bowl with an electric mixer until soft peaks form. Beat the eggs and sugar in a separate bowl with

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