Chocolate Mousse Cake
Directions
- 1Melt 400 grams of dark chocolate in a heatproof bowl suspended over a saucepan of simmering water, stirring gently until smooth.
- 2Melt 400 grams of dark chocolate in a heatproof bowl suspended over a saucepan of simmering water, stirring gently until smooth.
- 3Melt 400 grams of dark chocolate in a heatproof bowl suspended over a saucepan of simmering water, stirring gently until smooth.
- 4Leave the melted chocolate to cool for about 10 minutes.
- 5Leave the melted chocolate to cool for about 10 minutes.
- 6Leave the melted chocolate to cool for about 10 minutes.
- 7In a mixing bowl, crush 200 grams of chocolate cookies using a food processor.
- 8In a mixing bowl, crush 200 grams of chocolate cookies using a food processor.
- 9In a mixing bowl, crush 200 grams of chocolate cookies using a food processor.
- 10Add 100 grams of melted butter to the crushed cookies and mix until it looks like wet sand.
- 11Add 100 grams of melted butter to the crushed cookies and mix until it looks like wet sand.
- 12Add 100 grams of melted butter to the crushed cookies and mix until it looks like wet sand.
- 13Grease a 20cm springform tin and line it with baking paper.
- 14Grease a 20cm springform tin and line it with baking paper.
- 15Grease a 20cm springform tin and line it with baking paper.
- 16Press the cookie mixture into the base of the tin and place in the fridge for about 30 minutes.
- 17Press the cookie mixture into the base of the tin and place in the fridge for about 30 minutes.
- 18Press the cookie mixture into the base of the tin and place in the fridge for about 30 minutes.
- 19In another mixing bowl, beat 600 mls of thickened cream and 2 teaspoons of vanilla extract until soft peaks form.
- 20In another mixing bowl, beat 600 mls of thickened cream and 2 teaspoons of vanilla extract until soft peaks form.
- 21In another mixing bowl, beat 600 mls of thickened cream and 2 teaspoons of vanilla extract until soft peaks form.
- 22Gently add the whipped cream to the cooled melted chocolate, folding it in until combined.
- 23Gently add the whipped cream to the cooled melted chocolate, folding it in until combined.
- 24Gently add the whipped cream to the cooled melted chocolate, folding it in until combined.
- 25Spread the chocolate mousse into the tin over the base, smoothing the surface with a spatula.
- 26Spread the chocolate mousse into the tin over the base, smoothing the surface with a spatula.
- 27Spread the chocolate mousse into the tin over the base, smoothing the surface with a spatula.
- 28Place the cake in the fridge for 3-4 hours or until set.
- 29Place the cake in the fridge for 3-4 hours or until set.
- 30Place the cake in the fridge for 3-4 hours or until set.
- 31Grate a little bit of milk chocolate over the top as a garnish.
- 32Grate a little bit of milk chocolate over the top as a garnish.
- 33Grate a little bit of milk chocolate over the top as a garnish.
Ingredients
- 400 grams dark chocolate
- 400 grams dark chocolate
- 400 grams dark chocolate
- 1 a little bit simmering water
- 1 a little bit simmering water
- 1 a little bit simmering water
- 200 grams chocolate cookies
- 200 grams chocolate cookies
- 200 grams chocolate cookies
- 100 grams melted butter
- 100 grams melted butter
- 100 grams melted butter
- 600 mls thickened cream
- 600 mls thickened cream
- 600 mls thickened cream
- 2 teaspoons vanilla extract
- 2 teaspoons vanilla extract
- 2 teaspoons vanilla extract
- 1 a little bit milk chocolate
- 1 a little bit milk chocolate
- 1 a little bit milk chocolate
Equipment
saucepanheatproof bowlfood processor20cm springform tinelectric mixer or hand whiskspatula