No guest will be able to resist this tempting sweet.
RECIPE DETAILS
1. Start with the base. In a large bowl combine the first 6 ingredients. Whisk the egg whites to soft peaks, then add the spoonful of sugar.
2. Use a little of this to slacken the almond mixture then fold in the rest gently, so as not to lose too much air. Spread the mixture on some baking parchment in a rough circle.
3. Bake on an oven tray for about 10 minutes until it is pale golden brown. Then remove it from the oven and leave it to cool on the parchment until you are ready to use it. It will not be crisp but will be more like a sponge.
4. When it is cold, use 6-8 stainless steel mousse rings to cut out pieces, and put the steel rings on a flat surface with the sponge pieces at the bottom. If you like, you can brush it with a little rum or Marsala at this point.
5. Melt the chocolate gently in a bowl over simmering water, making sure that it does not get too hot. Whip the icing sugar with the cream just a little so that it will pour, then whisk in the melted chocolate.
6. Pour it on top of the mousse ring bases and even up the surface with a spatula before putting it into the fridge for 4 hours, or as long as possible
