PREPARATION

  1. Finely grind chocolate biscuits in the food processor and divide over 4 glasses.
  2. Smooth the top and drop liquor over it.
  3. Melt 200g of chocolate in a saucepan, stirring over low heat to a smooth sauce. Let the sauce cool down a little.
  4. In a bowl, whisk whipping cream with icing sugar until stiffened. Pour in melted chocolate while beating. Keep beating until you get a smooth mousse.
  5. Spoon the mousse onto the biscuit mixture, gently smoothing the top.
  6. Put the glasses in the fridge and let the mousse set for 1-2 hours.
  7. Just before serving, dust the mousse with some cocoa powder and spread large pieces of meringue over the mousse.
  8. Melt the remaining chocolate in a saucepan, stirring it into an even sauce. Let the sauce cool down a little, but it must remain liquid.
  9. Pour the sauce over the trifle.