Ingredients

Mousse –

6 eggs, separated

180g chocolate

vanilla pod

40g sugar

Biscuit – 115g butter

130g sugar

Tsp vanilla

1 eggs

65g molasses or treacle

200g flour

1 heaped tsp baking powder

2tsp grd ginger

1 tsp grd cinnamon

¼ tsp fresh ground black pepper

Method

1 Separate the eggs and whisk the whites with the sugar

2 Melt the choc. Take off the heat, add yolks and vanilla. Mix quickly

3 Fold in white a bit at a atime

4 Spoon into 6 dishes, glasses. Chill 2hours at least

5 Biscuits – beat the butter, sugar and vanilla. Add the eggs and molasses

6 In a separate bowl, mix the dry ingredientrs

7 Add the wet, mix to combine

8 Press the mix into a lined rectangular mould (it will fill half a 9x5loaf tin)

9 Freeze

10 Cut into very thin slices, then bake at 180c for about 8-10mins

11 Cool

12 Serve the mousses with a little crème fraiche and fruit and biccies to dip into the mousse