Ingredients for Chocolate Mousse Cake
- 50g ground almonds
- Milk Chocolate
- Ground Ginger
- 170g dark chocolate (at least 55% cocoa solids), plus extra for the glaze
- 300ml double cream
- 2 tbsp water for the glaze
- Instant Coffee
- 2 tbsp cocoa powder for the glaze
- Golden Caster Sugar
- 8-10 large strawberries, for garnish
- 25g hazelnuts, roughly chopped, for garnish
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How to Make Chocolate Mousse Cake
- **Make the base:** Melt 85g of the dark chocolate gently. Stir in the ground ginger and ground almonds. Let cool slightly until it's not too hot to handle.
- **Assemble the base:** Place a 10-inch bottomless cake ring on a serving plate. Press the chocolate mixture into the ring to create an even base.
- **Chill the base:** Refrigerate the base while you make the mousse.
- **Make the mousse:** Chop the remaining 85g of dark chocolate into small pieces and place in a bowl.
- **Melt the chocolate:** In a small saucepan, heat 150ml of the double cream until it just begins to simmer. Pour over the chopped chocolate and stir until melted and smooth.
- **Whip the cream:** Lightly whip the remaining 150ml of double cream until soft peaks form. Do not overwhip.
- **Combine mousse:** Once the chocolate cream mixture has cooled to room temperature, gently fold in the whipped cream until just combined.
- **Layer the mousse:** Pour the mousse mixture over the chocolate base in the cake ring.
- **Chill the mousse:** Cover with cling film and refrigerate for at least 1 hour.
- **Make the glaze:** In a small saucepan, combine water, coffee, and cocoa powder. Bring to a boil, whisking until the cocoa is fully dissolved.
- **Make the caramel:** Place sugar in a separate small pan over medium heat. As it melts, it will caramelize quickly. If it starts to burn, brush the pan with a little cold water.
- **Combine glaze:** When the sugar turns golden caramel, pour in the cocoa mixture, whisking constantly. Add the chopped chocolate until it melts completely. Strain through a fine-mesh sieve.
- **Glaze the cake:** Once the glaze has cooled slightly but is still liquid, pour it over the chilled mousse. Return to the fridge to set completely (at least 30 minutes).
- **Garnish and serve:** Dust the cake with cocoa powder. Cut the strawberries in half lengthwise and arrange them cut-side down along the edge. Sprinkle with chopped hazelnuts. Refrigerate until ready to serve. A hot knife will ensure clean slices.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
47g
Fat
156g
Carbs
11g
