Prep Time 30 Min Cook Time 10 Min Ready in 40 Min Serves 12

Malta Independent - - CROSSWORD & FUN -

Dou­ble choco­late mousse cake In­gre­di­ents

175g plain choco­late bis­cuits 85g but­ter, melted 400g dark choco­late, chopped 600ml thick­ened cream 1/4 cup cof­fee-flavoured liqueur Co­coa pow­der, to dust


1. Grease a 20cm (base) spring­form pan. Line base and side with bak­ing pa­per. Place bis­cuits in a food pro­ces­sor. Process un­til mix­ture re­sem­bles fine breadcrumbs. Add but­ter. Process un­til com­bined. Press mix­ture over base of pan. Re­frig­er­ate for 30 min­utes. 2. Mean­while, place choco­late in a large heat­proof bowl over a saucepan of sim­mer­ing wa­ter. Stir with a metal spoon for 10 min­utes or un­til melted and smooth. Re­move from heat. Cool for 10 min­utes (see note). 3. Us­ing an elec­tric mixer, beat cream and liqueur un­til soft peaks form. Fold cream mix­ture into choco­late. Pour choco­late mix­ture over base in pre­pared pan. Smooth with a spat­ula. Cover. Re­frig­er­ate for 3 hours or un­til set. Dust with co­coa. Serve.

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