Chocolate Mousse Cake

No baking required. Easy to make rich chocolate mousse cake.

You will need a 20cm round cake form.

Ingredients:

180g Plain Chocolate Bisquit

85g Butter melted

400g Dark Cooking Chocolate (I have used Callebaut 54% dark)

600ml Thickened Cream

Some type of liquor of your choice - I used Cointreau and Frangelico

Any decoration you like on the top or the sides - option - cocoa powder, or desiccated coconut

The making:

Grease the cake form with butter, and line the bottom and sides with baking paper.

Place bisquit into the food processor and grind it to a fine consistence. Add the melted butter, and some alcohol ( I used Frangelico).

Press on the bisquit crumb onto the bottom of the cake form evenly, then put the form into the fridge for at least 30minutes.

Melt the chocolate in the microwave or over a pot of boiling water.

Add the alcohol into the melted chocolate (I used Cointreau) and some fresh espresso coffee. Let the chocolate mixture cool down.

Whip the thickened cream to a semi hard consistence.

Once the chocolate and the whipped cream are at a same temperature, mix the two together.

Pour the chocolate mousse into the cake pan over the bisquit.

Smoothen the top, and put it into the refridgerator for minimum 3 hours.

Decorate the cake once the mousse is set.

This is a very rich cake, slice it thinly and serve it with a dollop of double cream, or some fresh passionfruit for some tanginess.