Mint Chocolate Mousse Cake
Equipment
Ingredients
Crust
chocolate biscuits (crushed)
200 g
butter (melted)
80 g
Chocolate Mousse
dark chocolate (chopped)
200 g
heavy cream (cold)
400 ml
sugar
50 g
gelatin (powder)
8 g
Mint Layer
mint extract
5 ml
green food coloring
2 ml
Topping
heavy cream (whipped)
200 ml
mint leaves (fresh)
8 piece
chocolate shavings
30 g
Instructions
Prepare the crust
Crush the chocolate biscuits and mix with melted butter to form the base.
Press the crust into pan
Press the biscuit mixture firmly into the bottom of a springform pan.
Chill the crust
Place the crust in the refrigerator to set while preparing the mousse.
Melt the chocolate
Gently melt the dark chocolate in a double boiler or microwave.
Prepare gelatin
Bloom the gelatin in cold water, then dissolve in warm cream.
Whip the cream
Whip the remaining heavy cream with sugar to soft peaks.
Combine mousse ingredients
Fold melted chocolate and gelatin mixture into the whipped cream.
Add mint flavoring
Mix mint extract and green food coloring into the mousse.
Assemble the cake
Pour the mint chocolate mousse over the chilled crust.
Chill the mousse layer
Refrigerate the cake for 2 hours until the mousse sets completely.
Prepare whipped cream topping
Whip the remaining cream to stiff peaks for decoration.
Decorate the cake
Pipe whipped cream on top and garnish with mint leaves and chocolate shavings.
Original recipe
Storage
Store covered in refrigerator. Remove from fridge 10 minutes before serving for best texture.
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