This is luscious chocolate dessert that is a showstopper. I like to keep the chocolate dome in the fridge overnight before finishing with the meringue to really soften the biscuits.


  • Easy Chocolate Cream

  • 400ml Bulla Thickened Cream 35% fat

  • 3 Tablespoons Baileys Liquor

  • 300g Good Quality Milk Chocolate

  • 1 packet Butternut Snap Biscuits

  • Swiss Meringue

  • 200g Caster Sugar

  • 140g or 6 Egg Whites

  • Pinch Cream of tartar

  • Chocolate Cage

  • Good Quality dark chocolate

  • Balloons

  • Paper piping cone

  • Sticky tape

  • Plastic cup


  • Easy Chocolate Cream:

  • 1.

    Combine the Cream with the Baileys. Melt the milk chocolate until it is completely melted and warm. Fold a small amount of the cream through the chocolate and them mix through the remaining cream.

  • 2.

    Set the cream aside in the fridge until it firms up slightly. Layer the butternut snap biscuits with the chocolate cream on a plate it is going to presented on.

  • Swiss Meringue:

  • 1.

    Place the sugar in the oven set on 60°C for 20 minutes with the fan off. Place the egg whites, cream of tartar and warmed sugar in a mixing bowl and whisk until you achieve firm peaks.

  • Chocolate Cage:

  • 1.

    Blow up a balloon big enough to create a bowl shaped top. Place it into a secure jug or cup and secure it with sticky tape.

  • 2.

    Melt the dark chocolate and temper it if it contains cocoa butter. Place it in a paper piping cone or a zip-lock bag.

  • 3.

    Cut a small amount off the tip of the bag. Pipe onto the surface of the balloon with the dark chocolate in a swirling motion, mark a line with a blunt knife around the base of the chocolate before the chocolate sets to ensure you have a straight finish. Place it into the fridge for 5 minutes to set.

  • 4.

    Remove the balloon from the cup and nip it with the scissor close to the tie and let the balloon deflate slowly. Remove the chocolate cage. Keep this at room temperature not above 24°C for days prior to using.

  • Assembly:

  • 1.

    Place 4 to 5 butternut snap biscuits onto your serving plate and top it with a layer of chocolate cream. Sandwich with another layer of biscuits and top with mousse.

  • 2.

    Use less biscuits on each layer as you go up to create a dome shape. Repeat the layers until you just have enough cream to coat the outside. Place in the fridge for 30 minutes to an hour for the mousse to firm up.

  • 3.

    For a great texture leave the dessert at this stage in the fridge overnight for the perfect eating consistency. Pipe or swirl the meringue over the top of the chocolate cream up to an hour before serving. Just prior to serving place the chocolate cage on top.


For more of Kirsten's recipes pick up her new book, Chocolate by Kirsten Tibballs (Murdoch Books).

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