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How to make Chocolate mousse doughnut tiramisu

Yield = 16
Prep time: 6:00
Cook time: 0:05
Total time: 6:05

Ingredients

  • 200g dark chocolate, chopped
  • 2 tablespoons instant espresso coffee powder
  • 1/4 cup coffee-flavoured liqueur (optional)
  • 1 cup boiling water
  • 500g mascarpone, softened (see notes)
  • 1/3 cup icing sugar mixture
  • 1/3 cup Dutch-processed cocoa powder, sifted
  • 600ml thickened cream, whipped (see notes)
  • 18 cinnamon doughnuts
  • 300ml thickened cream, whipped, extra, to serve
  • Grated dark chocolate, to serve

Method

  • Step 1 Place chocolate in a microwave-safe bowl. Microwave on HIGH (100%), stirring every 30 seconds with a metal spoon, for 1 to 2 minutes or until smooth. Set aside for 10 minutes to cool.
  • Step 2 Combine coffee powder, liqueur (if using) and boiling water in a heatproof bowl. Stand for 5 minutes to cool slightly.
  • Step 3 Whisk mascarpone until smooth. Gradually whisk in cooled chocolate until combined. Fold in icing sugar, cocoa and whipped cream. Be careful not to overmix or the mousse will start to split.
  • Step 4 Thinly cover the base of a 7cm-deep, 23cm x 25cm (base) dish with mousse. Working with 1 at a time, immerse 1/2 of the doughnuts into the coffee mixture, turning to coat and soak up some of the liquid. Place in a single layer over the base of dish, drizzling with a little of the coffee mixture. Spoon 1/2 the remaining chocolate mousse over the doughnuts.
  • Step 5 Repeat process with remaining doughnuts and coffee mixture. Place in a single layer over mousse layer. Spoon remaining chocolate mousse over the top of the doughnuts to cover completely. Cover with plastic wrap. Refrigerate for 4 hours or overnight.
  • Step 6 Remove plastic wrap and stand at room temperature for 10 minutes. Top with whipped cream and chocolate. Serve.