Chocolate mousse pie with praline cream recipe

Method

1. Preheat the oven to gas 6, 200°C, fan 180°C. Melt 70g of the butter in a pan over a low heat then put in a food processor with the biscuits. Pulse until combined. Press into the base and up the sides of a deep 25cm pie dish, then bake in the oven for 5 mins. Remove from the oven and leave to cool and crisp up.
2. Meanwhile, put the sugar, cocoa and cornflour in a pan. Whisk in the milk until blended. Cook over a medium heat, stirring until boiling. Allow to boil for 1 min, then remove from the heat.
3. Whisk in the remaining butter and the vanilla. Pour into the pie case. Leave to cool for 30 mins, then chill for 2-3 hrs until set.
4. Meanwhile, make the praline topping. Put the nuts on nonstick baking paper on a chopping board. In a pan set over a medium-low heat, melt the sugar, without stirring. Once melted, add a pinch of salt and stir very briefly. Pour over the nuts and leave for 10 mins. Break into pieces and roughly chop.
5. Whip the cream until soft peaks form. Fold through most of the pieces then spoon onto the pie. Sprinkle over the remaining praline.

• Tip: Add leftover evaporated milk to mashed potato, scrambled eggs or macaroni cheese for an extra creamy flavour.

• See more Easter dessert recipes