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Double chocolate mousse cake
Double chocolate mousse cake
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Elevate your double-layer cake with a luxurious dollop of double cream for ultimate indulgence.
Ingredients:
  • 175g plain chocolate biscuits
  • 85g butter, melted
  • 400g Baking Dark Chocolate, chopped
  • 600ml thickened cream
  • 62.50 ml coffee-flavoured liqueur
  • Cocoa powder, to dust
Instructions:
  • Prepare a 20cm springform pan by greasing it and lining the base and sides with baking paper. Pulse biscuits in a food processor until they resemble fine breadcrumbs. Add butter and pulse again until combined. Press the mixture firmly onto the base of the pan and refrigerate for 30 minutes.
  • While you wait, melt the chocolate in a large heatproof bowl placed over a saucepan of simmering water. Stir with a metal spoon for about 10 minutes until it's completely smooth. Once melted, remove from heat and allow to cool for 10 minutes before proceeding.
  • With an electric mixer, whip cream and liqueur until soft peaks form. Gently fold the cream mixture into the chocolate. Pour the chocolate mixture over the base in the pan, smoothing it with a spatula. Cover and refrigerate for 3 hours until set. Dust with cocoa before serving.

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