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120 g good-quality dark chocolate
300 ml fresh cream 35% fat (A)
360 g good quality milk chocolate, roughly chopped
280 ml fresh cream 35% fat (B)
mixed berries, to serve
icing sugar, to serve

  1. Tape two egg rings together to create 6 rings. Crush the cellophane up in your hand and smooth it back out.
  2. If using chocolate with cocoa butter as an ingredient (couverture) you will have to temper. To temper chocolate, place the chocolate in a plastic bowl and place it in the microwave for 15-30 seconds at a time stirring in between until half the chocolate is melted and the other half is still in solid pieces. Stir vigorously until all the chocolate is melted without placing it back in the microwave. If you have some pieces of chocolate left un-melted, gently melt them with a hair dryer while stirring. If you are using chocolate with vegetable fat (compound chocolate) just melt the chocolate.
  3. Spread a thin layer of chocolate on a piece of cellophane and ensure it is completely covered (but not too thick) and place it on the inside of the prepared rings. Repeat this process until all 6 are prepared.
  4. Place the 6 lined rings on a flat tray lined with baking paper at room temperature for the chocolate to set
  5. Place chopped chocolate into a mixing bowl. Bring cream (A) to the boil in a saucepan and pour over the chocolate in the bowl. Whisk by hand to combine and create a ganache
  6. Whisk cream (B) in a bowl on a mixer or by hand to a semi-whipped consistency (so it still collapses but has some body), and fold through the milk chocolate ganache until combined
  7. Divide the mousse between the prepared chocolate rings and fill to the top. Place in the fridge for 4 hours to set.
  8. Remove the cellophane once you are ready to serve and top with berries and dust with icing sugar.

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