CRISPY BASE

1. Combine the melted chocolate and oil in a bowl.
2. Add the rice bubbles and salt and mix until completely coated.
3. Spread the mixture into a layer, approximately 10mm in thickness, over a sheet of baking paper and place into the refrigerator to set.
4. When ready to cut, allow to sit at room temperature for 1-2 minutes, then use a round cutter, 55mm in diameter, to cut out 12 crispy base discs.
5. Set aside in the refrigerator until required.

CHOCOLATE MOUSSE

1. Prepare 12 rings, 65mm in diameter and 40mm in height, by spraying with vegetable oil and dusting with icing sugar or lining with acetate, then place onto a tray and set aside.
2. Semi-whip the cream until it has some body but still collapses, then set aside in the refrigerator until required.
3. Place the water, sugar and glucose into a saucepan and bring to the boil.
4. Pour the hot liquid over the chocolate and whisk until the chocolate has completely melted and incorporated.
5. Once the chocolate mixture is cool to the touch, gently fold through the semi-whipped cream followed by the torn raspberries, then assemble immediately.

ASSEMBLY

1. Spoon the chocolate mousse into the prepared rings, filling them 3 quarters of the way.
2. Place a crispy base disc on top and gently press down until the mousse is flush with the top of the ring.
3. Place into the freezer for a minimum of 6 hours, preferably overnight.

GLAZE

1. Soak the gelatine sheets in a bowl of cold water for approximately 5 minutes, then gently squeeze to remove the excess water and set aside. If using gelatine powder, sprinkle the gelatine powder over 30ml of cold water and stir, then set aside at room temperature until required.
2. Place the water, cream and sugar into a saucepan and bring to the boil while whisking occasionally.
3. Add the cocoa powder and whisk until the mixture comes back to the boil.
4. Remove from the heat, add the gelatine and whisk until completely dissolved and incorporated.
5. Use a stick blender to blitz the glaze until completely smooth, careful not to incorporate air into the glaze.
6. Use the glaze at 35°C.
7. When ready to glaze, remove the rings from the mousse cakes and place the cakes onto a wire cooling rack.
8. Blitz the glaze again, then pour it over the frozen mousse cakes.
9. Use an angled palette knife to transfer the cakes onto serving plates.
10. Garnish each mousse cake with 3 fresh raspberries.

Note: Prior to making the glaze, the cakes can be stored in the freezer for up to 2 months. Once glazed, store in the refrigerator for up to 3 days.