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Mini chocolate mousse cakes
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Prep Time:
60 minutes
Cook Time:
30 minutes
Total Time:
90 minutes
Irresistible dish, too delicious to share!
Ingredients:
  • 100g digestive biscuits
  • 30g butter, melted
  • 5.00 gm cocoa powder
  • 2 gelatine leaves
  • 40.00 ml liqueur, such as Frangelico or amaretto
  • 100g dark chocolate, chopped
  • 1 egg, separated
  • 185ml (3/4 cup) thickened cream
  • Double cream, to serve
  • Fresh berries, to serve
  • 50g dark chocolate
  • 20g unsalted butter
  • 40.40 gm thickened cream
  • 7.00 gm glucose syrup
  • 100g (1/2 cup) caster sugar
Instructions:
  • Prepare the cake pans by greasing and lining them with parchment paper. Use a food processor to finely crush the biscuits. In a large bowl, mix the butter and cocoa powder until smooth. Stir in the crushed biscuits. Press the mixture onto the bottoms of the pans. Refrigerate for 30 minutes before continuing.
  • In a bowl, place the gelatine and cover it with cold water. Let it soften for 5 minutes. Squeeze out any excess water. In a small saucepan over low heat, stir together the gelatine and liqueur for 1 minute, or until the gelatine dissolves.
  • Melt the chocolate in a heatproof bowl over simmering water until smooth, about 3-4 minutes. Let it cool for 5 minutes, then mix in the egg yolk and thickened cream until well combined. Gently fold in the gelatine mixture.
  • Whip egg white in a bowl with an electric beater until stiff peaks form. Gently fold the fluffy mixture into the chocolate. Divide between pans and refrigerate for 2 hours until set.
  • Prepare the satin glaze by combining chocolate, butter, cream, and glucose syrup in a heatproof bowl over simmering water. Stir until melted and smooth, about 3-4 minutes. Pour over the chocolate mousses and refrigerate for 1 hour until set.
  • While the cakes are chilling, create the toffee hearts by preheating the oven to 200°C. Line a roasting pan with foil and then with baking paper. Evenly sprinkle sugar over the paper and bake for 10-15 minutes until golden. Line a baking tray with baking paper. Once out of the oven, swiftly and cautiously use a metal teaspoon to drizzle 8 hearts onto the prepared tray. Allow them to set for 10 minutes.
  • Plate the cakes and generously layer with double cream, toffee hearts, and an assortment of fresh berries for a decadent finishing touch.

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