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    The Renaissance's Chocolate Blizzard Gateau

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    The Renaissance's Chocolate Blizzard Gateau

    • Preparation time: 40 minutes, plus setting
    • Total time: 1 hour 60 minutes

    Serves: 12


    • 200g digestive biscuits, crushed
    • 100g unsalted butter, melted
    • 125g plain chocolate, chopped
    • 125g white chocolate, chopped
    • 568ml carton double cream, at room temperature
    • 3 large whole eggs, plus 3 large egg yolks
    • 60g caster sugar
    • 4½ leaves gelatine, soaked in cold water
    • 1 chocolate muffin
    • White chocolate shavings (use a potato peeler)


    1. Mix the biscuits and butter together and press into the base of a 25cm springform tin. Chill for 20 minutes to set. Melt the chocolates separately in heatproof bowls over barely simmering water. Whip the cream.
    2. Whisk together the eggs, yolks and sugar in a heatproof bowl over a pan of simmering water for about 10 minutes until thick and mousse-like. Once ready, the mixture will leave a trail on top when pulled out of the mixture. Squeeze the water from the gelatine and add to the egg mix. It will melt in the residual heat. Take the bowl off the heat and continue to whisk until cool. Divide the mixture between two bowls. Fold the plain chocolate with half the cream into one bowl and the white chocolate and remaining cream into the other.
    3. Spread the white mousse over the biscuit base. Top with the dark mousse. Crumble pieces of chocolate muffin over the top and scatter over the chocolate shavings. Leave to set in the fridge for 2 hours, then remove from the tin.

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