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Choc-mint mousse cake recipe
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Prep Time:
45 minutes
Cook Time:
15 minutes
Total Time:
60 minutes
Indulge in a creamy peppermint cheesecake with dark chocolate topping on a convenient mud cake base. Chill for 5.5 hours. Explore more minty chocolate desserts like choc-mint cheesecake and mini choc-mint 'Viennettas'. Discover a collection of 50 choc-mint desserts for Christmas.
Ingredients:
  • 600g pkt bought chocolate mud cake (see notes)
  • 250ml (1 cup) milk
  • 4 egg yolks
  • 55g (1/4 cup) caster sugar
  • 300g white chocolate, finely chopped
  • 60ml (1/4 cup) boiling water
  • 9.00 gm gelatine powder
  • 600ml ctn thickened cream
  • 2 tsp peppermint extract
  • Green food colouring, to tint
  • 2 x 100g block mint intense dark chocolate, finely chopped
  • 185ml (3/4 cup) thickened cream
  • 50.00 gm liquid glucose
Instructions:
  • Remove the bottom of a 22cm springform pan, flip it over, and cover it with baking paper. Reattach the base, leaving the paper hanging over the edges.
  • With a serrated knife, slice off the top of the cake to remove the icing. Cut the cake in half crossways, creating two semicircles. Then, cut each semicircle in half horizontally, giving you 4 pieces. Arrange 3 pieces in the pan to cover the base, trimming as needed, then cut the last piece into smaller sections to fill gaps. Use your hands to gently press and flatten the cake evenly to seal any seams.
  • In a saucepan, heat the milk over medium-high heat until it simmers. In a bowl, whisk egg yolks and sugar together until pale and creamy. Slowly pour the hot milk into the egg mixture while beating on low. Return the mixture to the pan and cook over low heat, stirring, for 5 minutes until the custard thickens and coats the back of a spoon.
  • Place the white chocolate in a heatproof bowl and pour the custard over it. Let it sit for 5 minutes to allow the chocolate to melt. Stir well until smooth and fully combined.
  • **Original Instruction:** Place the boiling water in a small bowl. Sprinkle with the gelatine. Stir until dissolved. Stir into the chocolate mixture. Pour half the mixture into a separate bowl. Cover the custard surface of 1 bowl with plastic wrap (this will stop a skin forming creating a lumpy custard). Add the peppermint extract to tint to the remaining custard mixture and tint mint green with food coloring. **Revised:** In a small bowl, dissolve the gelatine in boiling water, then add it to the chocolate mixture. Divide the mixture in half by pouring half of it into a separate bowl. Cover one bowl with plastic wrap to prevent a skin from forming. To the remaining custard, add peppermint extract for flavor and tint it mint green with food coloring.
  • Whip half of the cream with electric beaters until it forms firm peaks. Gently fold the whipped cream into the green mixture. Pour the mixture over the cake base, smoothing the surface. Chill in the fridge for 30 minutes until set.
  • Beat the remaining cream with clean electric beaters until firm peaks form. Mix it into the remaining chocolate mixture by gently folding to combine. Pour the mixture over the green layer, smoothing the surface. Chill in the fridge for 4 hours or until set.
  • In a small saucepan, melt together the mint chocolate, cream, and glucose over low heat until smooth. Allow it to cool slightly before pouring it over the mousse layer. Refrigerate for 1 hour to set.
  • Use a flat-bladed knife to gently loosen the cake from the pan. Carefully transfer the cake to a serving plate and cut into wedges before serving.

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