ENTER CHOC MINT HEAVEN

PEPPERMINT CRISP MOUSSE CAKE

Indulge in a decadent mousse cake starring Peppermint Crisp chocolate bars.

INGREDIENTS

125g Lurpak Unsalted Butter, chopped 100g dark chocolate, finely chopped, plus 50g, extra, melted

155g (3/4 cup) caster sugar

185ml (3/4 cup) hot water

115g (3/4 cup) plain flour

50g (1/3 cup) self-raising flour

2 tbsp cocoa powder

1 egg

2 x 35g Peppermint Crisp bars

Chocolate mousse

400g dark chocolate, finely chopped 600ml thickened cream 1 1/2 tsp peppermint essence

Chocolate sauce

200ml thickened cream

200g dark chocolate, broken into squares

METHOD

Step 1:

Preheat oven to 180C/160C fan forced. Grease a 20 x 30cm lamington pan. Line the base and sides with baking paper, allowing paper to overhang 5cm above the 2 long sides. Step 2:

Place the butter, chocolate, sugar and hot water in a saucepan over low heat and stir until mixture is smooth. Set aside for 10 minutes to cool. Stir in the plain and selfraising flours, cocoa and egg, until well combined. Spread over the base of the prepared pan. Bake for 20 minutes or until a skewer inserted in the centre comes out clean. Set aside in the pan to cool completely.

Step 3:

Release the base of a 20cm springform pan and use it as a guide to cut a disc from the cake, reserving excess cake. Secure the base back into the pan. Grease the base and side then line with baking paper. Place the cake disc in the prepared pan.

Step 4:

To make the chocolate mousse, place the chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir for 2-3 minutes or until melted and smooth. Remove from heat. Set aside for 15 minutes to cool. Use electric beaters to beat the cream and peppermint essence in a bowl until soft peaks form. In three batches, fold the cream mixture into the chocolate mixture until well combined.

Step 5:

Spoon the chocolate mousse over the cake in the pan. Tap on the bench a few times to remove any air pockets. Use a spatula to smooth the surface. Place in the fridge for 6 hours or overnight to set.

Step 6:

Finely chop 1 Peppermint Crisp bar and transfer to a plate. Cut the remaining bar into shards. Place half the reserved cake in a food processor (reserve the rest for another use). Process until the cake resembles fine crumbs. Pour in the extra chocolate and process until the mixture comes together. Roll the mixture into 8 balls. Roll the balls in the finely chopped Peppermint Crisp to coat. Place in the fridge for 1 hour to chill.

Step 7:

To make the chocolate sauce, place the cream and chocolate in a small saucepan and stir over low heat for 3 minutes or until smooth. Transfer to a small bowl and set aside to cool to room temperature.

Step 8:

Transfer the mousse cake to a serving plate. Pour over the sauce. Cut some of the peppermint balls in half, if desired, and arrange on top of the cake with the whole balls and Peppermint Crisp shards. Serve.