Double Chocolate Mousse Cake
Recipe by: Helen Tzouganatos
Method
Preparation time: 30 min | Cook time: 3 hours (to set) | Serves: 12
1 Line a 23 cm round cake tin with baking paper and grease the sides with butter. 2 Add cocoa crunch, chocolate and butter to a food processor and blitz to a fine sticky crumb. Firmly press the crumb into the base of a lined cake tin. 3 Add dark and milk chocolate to a mixing bowl. Place bowl over a saucepan of simmering water to melt chocolate, stirring occasionally. Set chocolate aside for 5 minutes to cool slightly. 4 In a new bowl beat thickened cream until soft peaks form. Gently fold the cream into chocolate. Pour chocolate cream over the base. Smooth with spatula and refrigerate for 3 hours to set. 5 To serve, dust with cocoa and garnish with toppings.Ingredients
Base
100g gluten-free cocoa crunch
100g dark 70% cocoa chocolate, melted
50g unsalted butter, softened
Mousse
300g dark 70% cocoa chocolate, roughly chopped
300g milk chocolate, roughly chopped
900ml thickened cream
Garnish
Cocoa, to dust
Optional toppings - berries, chocolate shavings, nuts
Step by step video
