tongalarain (tongalarain) wrote in cooking,

Double Chocolate Mousse Cake

20140402_193244_Adrian_Cyborg



I made BF a lovely "romantic" dinner tonight of slow-roasted lamb shanks (4 hours in the oven! So worth it though!) with sour cream and chives mashed potato and buttered asparagus with Parmesan. AH-MAZING! Dessert was this gorgeous Double Chocolate Mousse Cake that I found on Taste.com.au. Its an easy-peasy chill-only dessert, super-rich, and about as unhealthy as you can get! But the calories are worth it, this is incredible, indulgent, and will definitely satisfy your need for a chocolate fix!

INGREDIENTS:
- 175g plain chocolate biscuits (I used Arnotts Chocolate Ripple)
- 85g butter, melted
- 400g chocolate (good quality dark cooking chocolate or eating chocolate, I used Plaistowe)
- 600ml thickened cream

METHOD:
Grease and line a 20cm springform pan. Melt the butter, and process the biscuits in a food processor into tiny crumbs. Mix butter and biscuit crumbs together, then press into springform pan to form the base. Chill.

Melt the chocolate either using a double-boiler on the stove, or using the "cheat" method of microwaving in 30 second increments, mixing well between using a metal spoon until completely melted. Allow the chocolate to cool to room temperature.

Whip the cream until soft peaks form. Flavour the cream with vanilla essence, or a liqueur of your choice. Fold through the melted, cooled chocolate. Spoon the cream/chocolate mix over the chilled chocolate biscuit base. Chill for 3 hours.
Tags: dessert: cake, dessert: chocolate, dessert: pie, meal: dessert
  • Post a new comment

    Error

    Anonymous comments are disabled in this journal

    default userpic

    Your reply will be screened

    Your IP address will be recorded 

  • 5 comments