Rich Dark Chocolate Mousse Tart
285g dark chocolate, chopped
570ml double cream
6 large egg yolks
170g caster sugar
cocoa powder
50g Amoretti biscuits, crushed
creme fraiche, to serve
Amaretto liqueur, to serve
Preheat oven to 130C. Put chocolate in large bowl over a pan of simmering water and leave for 5 minutes without stirring. Remove from heat and stir in cream. Set aside to cool to room temperature.
Whisk yolks and caster sugar in a large bowl until thick, pale and fluffy. Gradually fold chocolate mixture into yolk mixture until just combined. Pour mixture into a well-greased lined 25cm springform tin. Put tin on a large baking tray.
Bake for 45 minutes. The tart will be slightly wobbly and have a fudge-like consistency when cooked. Remove tart from oven and cool for 20 minutes before refrigerating for at least 2 hours.
To serve, dust tart with cocoa and sprinkle over crushed biscuits. Serve with creme fraiche and drizzle with amaretto liqueur.