Preparation method

Baked milk chocolate mousse:

• Preheat oven to 180 C
• Melt chocolate and butter over bowl of simmering water
• Whisk egg whites until stiff peaks form
• Whisk yolks and sugar until pale, then combine with the orange zest and orange liqueur
• Add the chocolate to yolk mixture, fold in the remaining ingredients
• Pour into greased tin, dusted with cocoa powder and bake for 30 minutes
• Cool in tin and un-mould once set

White chocolate mouse:

• Chill large mixing bowl and beater for whipped cream
• Refrigerate 2 cups of cream
• Sprinkle gelatine over water, and let stand for 5 minutes
• Combine white chocolate and 1/2 cup cream in a bowl over simmering water
• Stir until melted, then add butter and liqueur
• Melt gelatine and stir into chocolate mixture
• Add egg yolks, one at a time stirring vigorously after each addition
• In a bowl, beat egg whites until soft peaks form, beat in the sugar
• Whisk until stiff and shiny but not dry
• Fold in 1/4 of the egg whites into the chocolate
• Return mixture to egg whites and fold gently until blended
• Whip cream in the chilled bowl until nearly stiff
• Fold cream into the chocolate mixture
• Pour white mousse on top of the crispy base
• Set in the fridge to chill

Crispy base:

• Melt chocolate in bowl over simmering pot of water
• Add puffed rice, chocolate spread and chopped nuts, mix to combine
• Smooth into an oiled 23cm spring form tin with inverted base for easier removal
• Cool and remove once set hard and use as base of cake

Modelling chocolate:

• Melt the chocolate over a pot of simmering water
• Do not overheat, as chocolate will harden
• In a separate bowl, heat the glucose and then pour over chocolate
• Fold in until just blended
• Pour onto sheet of baking paper, flatten into a patty and seal
• Rest in a bowl covered by a tea towel at room temperature for 1 hour
• Once semi firm, knead with the palm of your hand for 20 seconds until smooth
• Sprinkle work surface with corn-starch and icing sugar
• Roll out and make any decorations with the modelling chocolate

Assembly:

• Once the mousse layers have set, place the white chocolate mousse on top of the baked chocolate mouse and decorate with the modelling chocolate