Chocolate tiffin mousse cake – my Platinum Pudding worthy of The Queen

Have you tried my magic four ingredient chocolate mousse cake. if you haven’t you really should because it’s a fantastic showstopper made with just a few ingredients. Everyone i’ve ever served it to has loved it! So i thought I’d make a luxury version for my entry to The Platinum Pudding Competition. I was convinced it would be special enough to celebrate the Queen’s special year.

Well, sadly Fortnum’s didn’t think the same and I haven’t made it to the final. To be honest, I think they’re missing the trick, because the beauty of this recipe is that it works with any ingredients, free-from or not, and they can be bought in virtually any shop in nearly every corner of the globe. I even made it with dairy-cream and chocolate to test it out! That involved making it when no-one was home and then thoroughly sanitising the kitchen! Now that was dedication to the cause!

What could be a better, more inclusive celebratory pudding than one anyone can make, that everyone should easily be able to buy the ingredients for, and that can cater for everyone despite any dietary restrictions, and is delicious and celebratory? Well, The Queen might not benefit from this delicious pudding, but you all can. I hope you enjoy it as much as we do.

The basic premise is a chocolate tiffin (allegedly one of The Queen’s favourite puddings) topped with a light mousse-like chocolate cream and then decorated with some white chocolate and glitter. In my opinion, it’s a definitely pudding fit for The Queen.

Chocolate Tiffin Mousse Cake

(dairy-free, egg-free, nut-free, sesame-free, can be soya-free, can be gluten-free, vegetarian and vegan)

Makes one 18-20cm cake

85g dairy-free chocolate

60g dairy-free margarine or butter

2 tbsp golden syrup, honey or maple syrup

8 biscuits, roughly broken (such as digestives, ginger nuts or rich tea)

200ml (one pack) dairy-free whipping cream , I used Oatly whippable

150g dairy-free dark chocolate or 175g dairy-free milk chocolate

1. Grease and line a springform cake tin
2. Melt together the 85g chocolate, margarine and syrup.
3. Roughly break the biscuits and add to the chocolate mix, stir well so they are well covered. Press into the base of the cake tin and place in the fridge to set.
4. Whip the whipping cream on high speed for at least two minutes, or until light and fluffy.
5. In a microwave or a Bain Marie melt the chocolate, let cool a little.
6. Gently stir the chocolate into the cream until well combined.
7. Pour onto the biscuit base and level off the top.
8. Place in the fridge to set.
9. Remove from the tin and decorate as desired.