Triple chocolate tart

For this showstopping topping, we used a mixture of white-, dark- and caramel chocolate.

Serves 6

250g Romany Creams
⅓ cup (80g) melted butter
2 slabs (300g) dark chocolate, chopped
2 cups (500ml) chocolate mousse

For the topping

1 cup (150g) white chocolate, chopped
1 cup (150g) dark chocolate, chopped
1 cup (150g) caramel chocolate, chopped
3 Tbsp (45ml) milk

Blitz biscuits in a food process or until fine. Add melted butter and stir to combine.
Grease and line a 22cm springform tin.
Press crumb mixture into the base of the tin (make it even using the back of a spoon or a glass with a flat bottom.)
Melt chocolate in a glass bowl over a pot of simmering water until smooth. Remove from heat and cool to room temperature – watch that it doesn’t set again.
Mix mousse into cooled chocolate.
Spoon chocolate mixture onto biscuit base, smoothing out with the back of a spoon. Place in fridge to set for 40 minutes.
For topping, place each chopped chocolate in three chopped chocolate in three separate bowls, add 1 Tbsp milk to each bowl and melt until smooth using the microwave or a double-boiler.
Cool slightly before pouring ¼ cup in the centre of the tart, starting with the dark chocolate, then caramel and milk chocolate in concentric rings.
Refrigerate tart for at least 30 minutes to set the topping.
Slice using a hot knife and serve.