This year Mother's Day was enjoyed over at mums. My brother cooked us a lovely lunch, and to my surprise Mr P offered to make dessert for us. This Chocolate Mousse Cake was so very rich and we had the smallest piece after dinner.
Chocolate Mousse Cake
300g cream-filled biscuits
400g dark chocolate chopped
1/2 cup (125ml) single (pouring) Cream
4 eggs, separated
1/4 cup (40g) brown sugar
11/2 cups (375ml) double (thick) cream, whipped
1/2 cup (125ml) single (pouring) cream
2Tbls liquid glucose
100g dark (70% cocoa) chocolate, finely chopped
1tsp vegetable oil
Light grease and line a 20cm spring form tin, set aside.
Place the biscuits in a food processor and process until the mixture resembles fine bread crumbs. Add butter and combined. Press into the base of lined tin using a glass, refrigerate.
Place the chocolate and single cream in a heatproof bowl over a saucepan of gently simmering water till smooth and melted, remove from heat cool slightly. Add egg yolks and stir until combined. Place the egg whites in a separate bowl and, whisk until soft peaks form. Gradually add the brown sugar to the egg whites, whisking till thick and glossy. Gently fold the whipped cream through the chocolate mixture, followed by the egg whites mixture, until combined. Spoon mousse over the biscuits base and smooth the top. Refrigerate for 4-5 hours or until set.
To make the chocolate glaze, place the cream and glucose in a small saucepan over medium heat and bring to the boil. remove from the heat adding the chocolate and allow to stand for 5 minutes until the chocolate is melted. Add the oil and whisk till smooth. allow to cool slightly. Poor over the cake tilting and tapping until even. Refrigerate for a further hour or until set. remove from tin to serve.