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How to make Chocolate mousse cake with bitter orange sauce

Yield = 6
Prep time: 4:25
Cook time: 0:30
Total time: 4:55

Ingredients

  • 250g chocolate biscuits, crushed
  • 75g unsalted butter
  • 2 teaspoons instant coffee
  • 400g plain dark chocolate
  • 2 teaspoons brandy
  • 250g plain marshmallows
  • 550ml cream

Bitter-orange sauce

  • 200g caster sugar
  • Zest of 1 orange, thinly sliced
  • 2 tablespoons Grand Marnier or brandy

Method

  • Step 1 Line the base of a round 23cm spring-form pan with non-stick baking paper.
  • Step 2 Place biscuits in a bowl. Melt butter and cool slightly then pour over biscuits. Stir to combine then press into base of the pan until flat. Refrigerate.
  • Step 3 Dissolve the coffee with 1 tablespoon of boiling water and place in a bowl with the chocolate and brandy. Melt over a saucepan of simmering water, then set aside to cool.
  • Step 4 Meanwhile, place the marshmallows in a saucepan with 100ml of the cream and cook over very low heat, stirring, until mixture is smooth.
  • Step 5 Beat remaining cream until lightly whipped and use a metal spoon to fold together with the marshmallow and chocolate mixtures until combined. Pour over biscuit base and return to fridge for at least 4 hours to set.
  • Step 6 To make the orange sauce, place the sugar and 75ml water in a saucepan and stir over medium heat until sugar dissolves; do not stir after this stage. Cook until mixture is a light toffee colour. Remove from heat and carefully add 100ml boiling water and the orange zest. Cook for 5 minutes until thickened slightly. Stir in the Grand Marnier. Serve with wedges of the pie.