wrapped in a dark chocolate leather.

Inside we have got a crunchy chocolate hazelnut base topped with a raspberry gel, a velvety

milk chocolate mousse and fresh raspberries.

To make the base we need some butter, brown sugar, unsweetened cocoa powder, plain flour

and some hazelnut meal.

Place the butter and the brown sugar into the bowl of an electric mixer and beat that

on high speed until it looks like wet sand.

Turn the mixer to low and add the cocoa powder, if you don't have a stand mixer you can just

use a hand mixer for this instead.

Add in the flour and all the recipes for this are written out for you on the howtocookthat.net

website and I'll link to that below for you ... and add in your hazelnut meal there as

well and mix that all together.

You'll need to mix it for a few minutes until it becomes like crumbly but moist crumbs.

All mixed in really well.

Pour the crumbs into the base of a lined springform tin.

And then use a spoon spread it out and you want to push it down using the back of your

spoon so it compacts all those crumbs into one piece like big biscuity base.

Then you want to bake that in the oven for about 15 minutes or until you can smell that

yummy cooked cookie smell.

For the raspberry gel we need raspberries, sugar and gelatin sheets.

Place the sheets of gelatin into the cold water and leave them to soak and absorb some

of that water.

And then add the sugar to the raspberries.

Heat that over high heat until the raspberries just start to fall apart.

Pour it into a fine sieve, doing your best not to splash it everywhere.

And then use a spoon to push the juices through, leaving the seeds behind in the sieve.

Grab the gelatin out of the water and give it a good squeeze to get as much of the water

out of it as you can.

Add it into the hot raspberries and stir that well, it should just melt really quickly into

the liquid.

Pour that into a silicone cake tin and place it in the freezer which will make it a bit

more solid and easier to handle when we want to add it to the dessert.

For the chocolate leather you're going to need cocoa powder, rice flour, vanilla and

some water and we will also need some sugar to sweeten it a bit later.

Add all of that into a saucepan.

Place it over the heat and whisk it continually until it starts to bubble and thicken and

the steam fogs up your camera lens!

Add in some sugar to that and mix it around, you just want enough sugar to make it sweet.

I'm not making mine very sweet because you've got the sweetness in the mousse but feel free

to add more sugar if you want to.

Tip half of that onto some baking paper and spread it in an even thin layer.

It needs to be very thin.

Repeat that with the other half and then bake them in the oven until they dry out.

I've got it on a low oven and it took about half and hour for mine to dry out.

Check it as you go and if you're peeling it back and you can still see like a chocolate

paste underneath, it's not ready and it needs a bit longer.

Just pop it back in the oven.

It should just peel off.

Take you chocolate leather and add it on top the base around the outside edge of your tin.

Now you want it to look a little bit creased and crumpled not totally smooth so give it

some texture in the way that you're arranging it.

Remove the raspberry gel from the freezer, take it out of that mold and place it into

the base.

I found just bending it up a bit and pushing it towards the edge made it fit really well.

For the mousse you're going to need milk chocolate, cream, egg yolks, sugar, water more cream

and water to soak the gelatin.

Place the gelatin in the water and leave that.

And then whip the larger amount of cream until it forms some soft peaks.

Put the water, sugar and egg yolks into a bowl that is sitting over a saucepan.

You should have just a little bit of boiling water in the bottom of the saucepan, the water

should not be touching the bottom of the bowl.

And then just keep that water bubbling away and whisk your mixture on top.

You can just whisk it by hand or you can use electric mixers it's up to you and you want

to keep going until that egg mixture is hot and frothy.

Now take your chocolate and melt that and then set that to one side and take your remaining

cream and heat that up in the microwave until it's just starting to boil.

So now you should have your melted chocolate, your egg yolk mixture, whipped cream and the

gelatin sheets that were soaked, just get those out and squeeze out the water of them

and add them to the hot cream.

Once they are melted pour that into the melted chocolate and stir well together so that you

are making like a ganache.

When that is looking smooth, pour it into the egg yolk mixture and gently mix it through.

You want to do it gently because we want to keep as much air in this mixture as we can

because that is what is going to make our mousse light and fluffy and velvety.

Pour that into the whipped cream and gently fold that in too.

Now what you want to do is pour that into your tin, now if you have any gaps in your

leather you'll see like here that it's going to start to go through.

So try and avoid having gaps but if you do, don't worry we can fix it up afterwards.

Once it's been in the fridge for a couple of hours it will be set and you can remove

the tin and clean off any of the mousse that went through.

Add some fresh raspberries around the top edge.

And then slice and serve.

The chocolate leather on this dessert gives it a really modern look and the flavours combine

really well to make it one of those desserts that you that you don't want to stop at just

one slice.

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