A dessert created especially for Divine by the lovely Urban Angel restaurant in Edinburgh. It sounds impressive and it lives up to its name. It is exactly how a chocolate dessert should be – pure indulgence. It does take wee bit of time but the recipe is actually very easy and the end result will make your friends think you’ve come home via the best French patisserie in town.

Ingredients
For the mousse:
250g Divine 70% Dark Chocolate
150ml water
50g sugar
750ml double cream
1 and a half leaves bronze gelatine

For the pastry:
3 sheets of puff pastry ½cm thick (10cm x 8cm)
1 tbsp caster sugar

For the ganache:
60 ml double cream
80g Divine 70% Dark Chocolate
60g caster sugar Garnish
20g Divine Cocoa
20g Divine White Chocolate

Add the chocolate, sugar and water to a pot. Bring to 55°C. Fold in the gelatine. Fold one third of the cream into the chocolate. Then fold the new mix into the remaining two thirds of the cream.

Prick the puff pastry and sprinkle each sheet with sugar. Bake for 15-20mins at 190°C till golden brown.

Bring the cream and caster sugar up to the boil. Pour over the chocolate and fold through till completely emulsified.

To assemble:
Lay a sheet of prepared pastry on a tray. top with ½ the mousse, ensuring an even layer. Place another sheet of pastry on top and layer with the remaining mousse. Lay the last sheet of pastry on the top and smooth the sides to achieve an even finish. Refrigerate for at least 1 hour.

Pour the ganache over the pastry covering the top and sides. Dust with the cocoa powder. Finish by melting the white chocolate and using a spoon to swirl over the top. Just move your spoon from side to side to create a stripy effect. This is so easy to do and achieves a really professional finish.