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Triple chocolate mousse cake with choc gingerbread sauce
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Prep Time:
450 minutes
Cook Time:
20 minutes
Total Time:
470 minutes
Create holiday magic with a stunning Christmas mousse cake.
Ingredients:
  • 150g dark chocolate, chopped
  • 60ml (1/4 cup) boiling water
  • 4.50 gm gelatine powder
  • 3 eggs, separated
  • 375ml (1 1/2 cups) thickened 
cream
  • 150g milk chocolate, chopped
  • 150g white chocolate, chopped
  • Edible gold leaf, to decorate
  • 125ml (1/2 cup) pouring cream
  • 100g dark chocolate, chopped
  • 20.00 ml brandy
  • 1.25 gm ground ginger
  • 1.25 gm ground cinnamon
  • 0.63 gm ground nutmeg
  • Pinch ground cloves
Instructions:
  • Carefully cover a 7 cup (1.75L) 8 x 22cm loaf pan with plastic wrap, ensuring the edges hang over the sides.
  • Melt the dark chocolate in a heatproof bowl over a saucepan of simmering water, ensuring the bowl doesn't touch the water. Stir using a metal spoon. In a separate bowl, mix 1 tablespoon of boiling water with ½ teaspoon gelatine until dissolved. Add this mixture to the melted chocolate along with 1 egg yolk. Combine well by stirring.
  • Whip 1/2 cup cream with electric beaters until soft peaks form, then fold into the chocolate mixture. Whip 1 egg white until soft peaks form, then fold it into the chocolate mixture. Pour the mixture into a pan and chill in the fridge for 30 minutes to set.
  • Next, prepare the milk chocolate mixture with the rest of the ingredients. Pour it over the dark chocolate mousse and refrigerate for 30 minutes to allow it to set.
  • Do the same with white chocolate and the rest of the ingredients. Pour over the milk chocolate mousse and refrigerate for 6 hours until fully set.
  • In a small saucepan over low heat, mingle cream, chocolate, brandy, ginger, cinnamon, nutmeg, and cloves. Stir and cook for 5 minutes until the chocolate melts and the sauce is velvety.
  • Gently release the mousse cake onto a beautiful plate. Drizzle with luxurious chocolate sauce and adorn with elegant gold leaf. Enjoy promptly.

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