Halwai September 17, 2021


• For the mousse:
• Dark chocolate- 100 g
• Egg- 1
• Cream cheese- 50 g
• Sugar- 1 tbsp
• Butter- 1/2 tbsp plus 1 tbsp
• For browned biscuit base:
• Butter- 100 g
• Flour- 150 g
• Sugar- 50 g


  1. For browned butter biscuit:
  2. Melt the butter in a pan in low heat, increase the heat and keep stirring until the milk solid turns brown and you get a nice nutty aroma. Pour it in a bowl, let it cool down.
  3. Cover with a cling film, keep it in the freezer for 15 minutes.
  4. Preheat the oven to 180 degree Celsius. Sift the flour in a large bowl, add the butter and work with your fingers until it resembles a bread crumbs, then add the sugar, bring the dough together.
  5. Grease and line a baking sheet. Take small balls out of the dough, roll it between your fingers, flatten it and place it in the baking tray.
  6. Bake it for about 30 to 35 minutes.
  7. For Mousse:
  8. Melt 60 gms of chocolate in a bowl, sitting on top of simmering pan of water.
  9. Take the bowl when the chocolate is melted, add 1 tbsp butter and stir well until the butter melts completely.
  10. Separate the egg yolk and white. Add the egg yolk to the chocolate mixture and beat well.
  11. In a separate clean bowl, beat the egg whites until soft peak forms, slowly add the sugar little by little and beat until stiff peaks form.
  12. Add the beaten egg whites to the chocolate mixture, one tbsp at a time to loosen the chocolate mixture.
  13. Finally add the cream cheese, fold it gently into the chocolate mixture.
  14. To assemble, crumble about 10 biscuits, add 1/2 tbsp of melted butter to the crumbled biscuit and mix well.
  15. Place a Chef’s ring on a plate, add the biscuit crumbs, press it gently, not too tightly, cover with cling film and leave it in the refrigerator for 1 hour, then pour the chocolate mixture on top of it. Cover it and let it set in the refrigerator for about 3 hours.
  16. Melt the remaining chocolate or even some more with it, pour it in a freezer bag, make it like a cone and slightly snip the edge.
  17. Pipe it on a grease-proof paper to your desired shapes.
  18. Place it on top of the mousse when ready to serve.
  19. Recipe Courtesy: Taste of Pearl City

Recipe courtesy of Ayeesha Riaz