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How to make Double chocolate mousse cake

Yield = 12
Prep time: 0:30
Cook time: 0:10
Total time: 0:40

Ingredients

  • 175g plain chocolate biscuits
  • 85g butter, melted
  • 400g dark chocolate, chopped
  • 600ml thickened cream
  • 1/4 cup coffee-flavoured liqueur
  • Cocoa powder, to dust

Method

  • Step 1 Grease a 20cm (base) springform pan. Line base and side with baking paper. Place biscuits in a food processor. Process until mixture resembles fine breadcrumbs. Add butter. Process until combined. Press mixture over base of pan. Refrigerate for 30 minutes.
  • Step 2 Meanwhile, place chocolate in a large heatproof bowl over a saucepan of simmering water. Stir with a metal spoon for 10 minutes or until melted and smooth. Remove from heat. Cool for 10 minutes (see note).
  • Step 3 Using an electric mixer, beat cream and liqueur until soft peaks form. Fold cream mixture into chocolate. Pour chocolate mixture over base in prepared pan. Smooth with a spatula. Cover. Refrigerate for 3 hours or until set. Dust with cocoa. Serve.