If you’re planning on a dinner party, consider this chocolate mousse cake for dessert. It’s got a chocolate cookie base that’s easy as can be to make – just whiz and add butter – and the chocolate mousse is light and creamy. The velvety chocolate ganache on top is soft wonderful.
My friend Madonna is having a big housewarming dinner party at her place this weekend and I tested this wonderful cake today. John’s dad gave it two thumbs up and John, who rarely eats dessert, ate an extra-large piece. While he was eating he must have said, “Maureen, this is SO good,” about four times.
Rob said, “Maureen, I think this cake will get a definite pass.” Do I need to tell you he was a teacher all his life? He taught physics in a Melbourne university. He’s never actually told me I had a fail but I can tell when things aren’t to his liking. This cake definitely ‘passed’ with flying colours.
Helping my friend get ready for her housewarming has kept me really busy. This weekend we went to Super Amart and she bought the nicest dining room table and chairs. She’s a delight to be around – one of those people you enjoy spending time with because she’s most always looking forward. Once she’d decided on her purchase she had this worried look on her face.
“What’s wrong? I thought you liked it. No?”
“I love it! What if they can’t deliver it in time for the party?” she moaned.
“Good grief — just ask before you pay the money.”
Do you ever semi-panic for nothing? Yes, it will be delivered on-time and yes, the party is on. We’ve done the shopping for linens, food, candles and more. I’m sure I’ve mentioned to you I hate to shop? I like to buy, I hate to shop. All this shopping just shows what a good friend I am. (I’m trying not to laugh as I type this.)
I think if I’d had a piece of this cake waiting for me at home every time I shop, I might get into shopping mode more often.
- 1 packet Chocolate Ripple Biscuits (any crumbly chocolate cookie will work)
- 4 tablespoons melted butter
- 220 grams dark cooking chocolate
- 2 eggs separated
- 1½ cups cream
- 4 sheets McKenzie's Gelatine Leaves (1.67 grams each)
- 4 tablespoons Cointreau liqueur
- 100 grams dark cooking chocolate
- 2 teaspoons glucose syrup (or corn syrup)
- 4 tablespoons cream
- 40 grams unsalted butter
- Preheat oven to 180C/350F
- Grease and line a springform cake pan
- In a food processor, whiz the biscuits (cookies) until finely crushed
- Sprinkle melted butter over the crumbs and whiz again just to combine
- Tumble crumbs into the bottom of the springform pan and press down. I used the bottom of a drinking glass to press the crumbs firmly.
- Place in oven for 10 minutes then remove to cool
- Place gelatine sheets in a bowl and cover with cold water. Let sit for 5 minutes to soften, then squeeze out the water.
- Add liqueur to a small saucepan and add the gelatine.
- Stir over medium heat until the gelatine dissolves.
- In a bowl over simmering water, stir the chocolate until melted. Cool for 5 minutes and then add the cream and then the egg yolks and stir til smooth.
- While whisking, slowly add the gelatine mixture.
- Whisk the egg whites to stiff peaks and using a metal spoon, fold the egg whites into the chocolate mixture.
- Pour over cooled crust and chill for an hour or until firm.
- In a bowl over simmering water, add the chocolate, butter, cream and glucose (or corn) syrup until the chocolate is melted and the mixture smooth.
- Pour over the mousse and chill for an hour or until firm.
- To cut, heat a knife in a container of hot water and it will make the cutting much easier.
- Serve with cream, ice cream and berries.