Serves 4

Prep time 45 minutes


250g butter melted
110g cocoa powder
330g sugar
220g flour
10g baking powder
1tsp. vanilla essence
110g whipped cream
110g white chocolate
120g cream cheese
150g red currants
75ml water
75g sugar


To make the white chocolate mousse, simply mix the cream cheese with the white chocolate and fold in the whipped cream with ½ tsp of vanilla essence.

For the chocolate cake mix the butter with the cocoa powder, add the sugar and mix well, adding in the eggs and combine. Add the sifted flour and baking powder. Pour the mixture into a cake tin and bake in a medium heated oven for 25 minutes. Leave to cool.

Cut a portion of the chocolate cake and keep in a mould, pour over the white chocolate mousse and put in a refrigerator to set. When it’s hard enough and set properly, dip in melted white chocolate to cover all the areas and cool in a fridge until hardened.

Boil the water with sugar, add the currants, boil for 30 seconds, and blend. Chill immediately.

Place the pre-prepared white chocolate coated brownie and mousse cake in the middle of the plate, put a tablespoon of the sauce, and finish off with a scoop of vanilla ice-cream