Ingredients

Pastry
125g butter
200g flour
1g salt
25g cocoa powder
75g icing sugar
1 whole egg
Mousse
240g dark chocolate
240ml double cream
x4 eggs, separate egg whites from yolks

Method

Pastry, mix butter, flour, salt, then add cocoa powder, icing sugar, egg and mix briefly, cling film and place within the fridge, when required roll thin and cut or punch out shape, bake at 180c roughly 10mins
Mousse, chop chocolate finely, bring the cream up to the boil, remove from the heat, add chocolate, stir until melted, leave the mix to cool a little then add the egg yolks and beat, whisk the egg whites until you have stiff peaks, then put 1/3 of the egg white mix into the chocolate, fold in slowly, then add the remainder of the egg mix and fold in, this can now be placed into moulds then fridge, or freezer

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