Step 1
For the mousse cake base, blitz granola in a blender until it resembles coarse breadcrumbs. Mix well with melted unsalted butter, manuka honey and salt.
Step 2
Line a 20cm springform cake tin with baking paper. Pour granola mixture into the cake tin and gently press down the mixture evenly all over the base. Chill in fridge.
Step 3
For the mousse, break up the Whittaker's chocolate block into smaller pieces, and place into a large heat-proof bowl. Bring a small pot of water to a low simmer, and place bowl of chocolate on top, making sure only the steam touches the bowl. Occasionally stir the chocolate to let it melt evenly.
Step 4
Combine gelatine and water together, and let it stand for 5 minutes to allow gelatine to bloom.
Step 5
In a saucepan on low heat, combine sugar and 120ml cream together and heat until the sugar is fully dissolved. Take off heat and mix through gelatine to melt through. Combine cream mixture with melted chocolate.
Step 6
With a stand mixer, whisk remaining cream until soft peaks and gently fold through the chocolate mixture in thirds until thoroughly combined.
Step 7
Pour mousse mixture over the granola base and let it chill in the fridge for at least 4 hours.
Step 8
Once the mouse has set, take it out of the spring form pan and decorate. I decorated mine with Little Beauties dried kiwi slices & whole-freeze dried raspberries, Blue Frog's granola, strawberry segments, and toffee shards. I also made simple manuka honey drizzle by diluting some honey with water, to let guests serve themselves at the table.
