Indulgent Chocolate Mousse Dessert

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This Chocolate Mousse is perfect for impressing guests at a dinner party. Try the recipe with different chocolates and see which is your favourite.

9 servings

Difficult 60 Minutes

Ingredients

Ingredients

For the recipe  Indulgent Chocolate Mousse Dessert

For the Base:

150 g Digestive Biscuits (crushed)
75 g Unsalted butter (melted)
75 g Dr. Oetker Dark Chocolate Chips

For the Mousse:

2 Medium Eggs (seperated)
150 g Caster Sugar
225 ml Milk
2 Dr. Oetker Gelatine Sachets x 2 (6 tsp)
90 ml Water (6 tbsp) Hot
150 g Dr. Oetker 72% Extra Dark Chocolate (Chopped into small pieces)
5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)
275 ml Double Cream

preparation

Preparation

For the Base

Step 1: Line the base of a deep 20cm (8 inch) square cake tin with tin foil.

Step 2: Mix together the base ingredients and press into the base of the tins using a spoon. Chill until firm.

For the Mousse

Step 3: In a separate bowl, whisk egg yolks with 75g of the sugar. Bring the milk to the boil and pour over egg yolks, whisking all the time.

Step 4: Return the mixture to the saucepan and continue to heat until the mixture thickens but do not allow it to boil.

Step 5: Dissolve the Gelatine in the hot water. Then add the Gelatine, Chocolate and Vanilla Extract to the milk mixture and stir until smooth and allow to cool.

Step 6: Lightly whip the cream and fold into the cooled mixture. In a separate bowl whisk the egg whites until stiff, add the remaining sugar a spoonful at a time and whisk to soft peaks. Fold into the chocolatey mixture and pour over the biscuit base.

Step 7: Chill your dessert for about two hours before serving and then cut into squares.

Step 8: Serve with some whipped cream and cocoa powder if desired.

Nutritional Information for the recipe Indulgent Chocolate Mousse Dessert

Per Serving Per 100 g / ml
Energy 2211 kJ
528 kcal
1495 kJ
357 kcal
Fat 37.69 g 25.47 g
Carbohydrate 39.79 g 26.88 g
Protein 8.31 g 5.61 g

preparation

Preparation

For the Base

Step 1: Line the base of a deep 20cm (8 inch) square cake tin with tin foil.

Step 2: Mix together the base ingredients and press into the base of the tins using a spoon. Chill until firm.

For the Mousse

Step 3: In a separate bowl, whisk egg yolks with 75g of the sugar. Bring the milk to the boil and pour over egg yolks, whisking all the time.

Step 4: Return the mixture to the saucepan and continue to heat until the mixture thickens but do not allow it to boil.

Step 5: Dissolve the Gelatine in the hot water. Then add the Gelatine, Chocolate and Vanilla Extract to the milk mixture and stir until smooth and allow to cool.

Step 6: Lightly whip the cream and fold into the cooled mixture. In a separate bowl whisk the egg whites until stiff, add the remaining sugar a spoonful at a time and whisk to soft peaks. Fold into the chocolatey mixture and pour over the biscuit base.

Step 7: Chill your dessert for about two hours before serving and then cut into squares.

Step 8: Serve with some whipped cream and cocoa powder if desired.

Nutritional Information for the recipe Indulgent Chocolate Mousse Dessert

Per Serving Per 100 g / ml
Energy 2211 kJ
528 kcal
1495 kJ
357 kcal
Fat 37.69 g 25.47 g
Carbohydrate 39.79 g 26.88 g
Protein 8.31 g 5.61 g
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