Ingredients:

  • 225 g (8 oz) Dark Chocolate Digestive Biscuits
  • 115 g (4 oz or 8 Tbsp) Unsalted Butter, melted
  • 1/4 tsp Fine Sea Salt
  • 240 ml (1 cup) Dry Prosecco
  • 20 g (2 Tbsp) Unflavoured Gelatin Powder
  • 280 g (10 oz) Good Quality White Chocolate, chopped
  • 480 ml (2 cups) Cold Heavy Whipping Cream (35% fat minimum)
  • 50 g (1/4 cup) Caster Sugar (superfine)
  • 1 tsp Vanilla Extract (optional)
  • 120 ml (1/2 cup) Heavy Whipping Cream (for decoration)
  • Edible Gold Dust or Spray, as needed
  • Fresh Raspberries or Blackberries, for garnish

Instructions:

  1. Grease a 9-inch (23 cm) springform pan and line the base with parchment paper to aid release.
  2. Process the dark chocolate biscuits until they resemble fine crumbs. Mix the crumbs thoroughly with the melted butter and salt until uniformly damp.
  3. Transfer the crumb mixture to the prepared pan. Press firmly and evenly across the bottom and slightly up the sides (about 1/2 inch). Chill in the freezer for about 15 minutes while preparing the mousse.
  4. Bloom Gelatin: Place the gelatin powder in a small bowl with 1/4 cup (60 ml) cold water. Let it sit for 5 minutes until spongey.
  5. Reduce Prosecco: Pour the 1 cup (240 ml) Prosecco into a small saucepan. Bring to a gentle simmer and reduce until only about 1/4 cup (60 ml) of concentrated liquid remains (5–7 minutes). Remove from heat.
  6. Dissolve Gelatin: Add the bloomed gelatin mixture into the warm, reduced Prosecco and whisk until completely dissolved. Set aside to cool slightly.
  7. Melt Chocolate: Melt the chopped white chocolate in a heatproof bowl set over a pot of simmering water (bain-marie) or gently in a microwave, stirring until smooth.
  8. Make Whipped Cream: In a large, chilled bowl, whip the 2 cups of heavy cream, caster sugar, and vanilla (if using) until soft peaks form.
  9. Combine Wet Ingredients: Whisk the cooled Prosecco/gelatin mixture into the melted white chocolate.
  10. Fold in Cream: Gently fold about one-third of the whipped cream into the chocolate mixture to lighten it. Carefully fold in the remaining cream in two additions, using a figure-eight motion until just combined and streak-free.
  11. Pour the mousse mixture over the chilled biscuit base. Use an offset spatula to smooth the top surface.
  12. Chill: Cover the pan loosely and refrigerate for a minimum of 4–6 hours, or ideally, overnight, until the mousse is completely firm and set.
  13. Unmould: Gently run a thin, warm knife around the edge of the pan before releasing the springform clasp and lifting the ring.
  14. Decorate: Just before serving, pipe rosettes of the remaining whipped cream around the edge, sprinkle generously with edible gold dust, and garnish with fresh berries.