Decadent Choc Mousse Gateau
Cooling time: 2 HoursDownload PDF
Ingredients (12 servings)
| Amount | Measure | Name |
|---|---|---|
| 250.00 | ml | MEADOWLAND Classique 10 x 1L |
| 250.00 | ml | Milk, fresh |
| 250.00 | mg | MEADOWLAND Sour 10 x 500ml |
| 125.00 | ml | Water |
| 40.00 | ml | Brandy |
| 40.00 | mg | Nachtmusik |
| 250.00 | g | CARTE D'OR Chocolate Mousse 6 x 1kg |
| 4.00 | oz | Boudoir Biscuits, box |
| Cocoa powder | ||
| Mint leaves | ||
| 6.00 | oz | Coffee, instant/powdered-decaffinated |
| 125.00 | g | CARTE D'OR Tiramisu 6 x 1kg |
| 125.00 | ml | CARTE D'OR Chocolate Sauce 6 x 2L |
| 125.00 | g | CARTE D'OR Tiramisu 6 x 1kg |
Preparation
1. Take a 24 – 25 cm springform pan and start dipping the biscuits in the strong black coffee and building up the sides and bottom of the springform pan with boudoir biscuits.
2. Mix all the remaining ingredients together except for the coffee and biscuits and allow to mix in an electric mixer for 10 –15 minutes, until the mixture thickens.
3. Start the layering process, biscuit layer followed by mousse mix and end off with the chocolate mousse mix. Smooth out the top of the cake with a palette knife. Place in the refrigerator for 2 hours until set.
4. Unmould the cake and dust with cocoa and chocolate curls.
5. Serve with a fruit coulis and fresh mint.
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