• 1 x large sweet shortcrust pastry tart base
  • 50g Divine milk chocolate
  • 75g Divine dark ginger chocolate
  • 75g Divine white chocolate
  • 50g butter
  • 1 ½ whole eggs and 2 extra egg yolks
  • 50g caster sugar


1.      Preheat your oven to 220 conventional /200 fan.

2.      Break the milk and dark chocolate into small pieces. Place in a large heatproof bowl along with the butter. Sit over a pan of gently simmering water, keeping the base of the bowl clear. Once the chocolate has melted, remove from the heat, stir until smooth and set aside until a little cooler. In another bowl, break up the white chocolate and melt, set aside.

3.      Meanwhile put the eggs and sugar into a large bowl. Whisk for a few minutes using a electric hand whisk until you get a white very fluffy mousse, you should be able to leave a trail of mousse that lasts for a second or so. Pour the cooled chocolate onto the mousse. Use a large metal spoon or spatula to cut into the mix and lightly fold together with a figure-of-eight movement until combined. Pour into the pastry case. Spoon over the melted white chocolate, creating whatever pattern you desire.

4.      Bake for 7-10 minutes until the chocolate is just set and is a bit firmer than a mousse. Shuffle the tin the check its firm in the centre. Sit on a rack for 5 minutes, lift it out of the tin and leave to cool. It’s great at room temperature but just as good refrigerated.


Print this page