A delicious chocolate custard bottom layer topped by a lightly rum flavoured gelatine mousse in a chocolate cookie crumb crust.
Ingredients
For the cookie crumb crust
2 cups chocolate cookie crumbs
1/3 cup melted butter
2 tbsp sugar
For the filling layers
2 teaspoons gelatine
¼ cup milk
2 cups milk
2 tablespoons cornstarch
2 egg yolks
½ cup sugar
½ cup dark chocolate chips
1 tsp vanilla extract
¼ cup rum
2 egg whites
¼ tsp cream of tartar
1/3 cup sugar
Instructions
To prepare the crust
Combine the cookie crumbs, butter and sugar together and press into the bottom and sides of a lightly greased 10 inch pie plate.
To prepare the rum gelatine layer
Soften 1 envelope (2 teaspoons) gelatine in ¼ cup milk. Set aside.
In a small saucepan combine the 2 cups milk, cornstarch, egg yolks and sugar.
To continue reading, scroll down and click Next 👇👇
