For the cookie base:
– 220g butter
– 130g caster sugar
– 1 egg yolk
– 270g plain flour
– 60g chocolate chips
For the red velvet sponge:
– 1 packet red velvet sponge mix
– 200ml water
– 100ml vegetable oil
– 3 eggs
For the white chocolate mousse:
– 200ml milk (heated)
– 5 leaves gelatine (softened)
– 400g white chocolate
– 600ml double cream (whipped)
First, cream together the butter and sugar.
Then add the egg yolk, flour and chocolate chips.
Press the dough into the bottom of a lined tin and bake for 25 minutes at 180 degrees celsius.
Next, add the water, eggs and oil to the cake mix.
And pour over the base. Bake for 25 minutes at 180 degrees celsius.
For the white chocolate mousse, heat up the milk and stir in the softened gelatin until it’s dissolved.
Then stir in the white chocolate until completely combined.
Add the white chocolate mixture to the whipped double cream, then refrigerate for 30 minutes.
Once cool, pour the mousse mix over the sponge and refrigerate until completely set.
Decorate with whatever you like (we went with raspberries) and enjoy!