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Clinkers rocky road mousse cake recipe
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Prep Time:
45 minutes
Cook Time:
5 minutes
Total Time:
50 minutes
Indulgent chocolate mousse cake with Clinkers-infused rocky road base and decadent ganache. Perfect make-ahead dessert for Easter dinner parties.
Ingredients:
  • 360g milk chocolate, chopped
  • 1/2 x 250g pkt shortbread biscuits, roughly chopped
  • 150g (1 cup) Clinkers, roughly chopped, plus extra, to decorate
  • 10 pink marshmallows, halved
  • 110g (½ cup) raspberry lollies
  • 25g (⅓ cup) shredded coconut
  • 500g dark chocolate, finely chopped
  • 750ml (3 cups) thickened cream
  • 180g dark chocolate, finely chopped
  • 185ml (3/4 cup) thickened cream
  • 50.00 gm liquid glucose
Instructions:
  • Prepare a 22cm round springform pan by greasing the base and lining both the base and sides with baking paper.
  • In a microwave-safe bowl, melt milk chocolate in the microwave, stirring every 30 seconds until smooth. Let it cool for 15 minutes, then mix in biscuits, Clinkers, marshmallows, raspberry lollies, and coconut. Press the mixture firmly into a pan to form the base.
  • To make the chocolate mousse, melt the chocolate in a heatproof bowl set over a saucepan of simmering water, making sure the water doesn't touch the bowl. Stir until smooth, then set aside to cool slightly. In another bowl, beat cream with electric beaters until soft peaks form. Gently fold one-third of the whipped cream into the chocolate mixture. Repeat twice until fully combined.
  • Transfer the mousse into the pan, tap it on the bench to remove air pockets, smooth the surface with a spatula, cover, and refrigerate for at least 6 hours or overnight to chill and set.
  • In a small saucepan over low heat, melt together chocolate, cream, and glucose until smooth. Let the glaze cool slightly before pouring half over the mousse. Chill cake with remaining glaze in the fridge for 1 hour to set.

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