Choc-mint mousse cake recipe. or all those mint lovers, this is the best after dinner mint thanks to layers of creamy cheesecake with a hint of peppermint and a dark chocolate minty topping. We have saved some time in the kitchen by using a store-bought mud cake to make the base. This makes life a bit easier – which is always welcome in the kitchen during Christmas time. Just remember to chill the mousse cake for 5 and a half hours!
* 600g pkt bought chocolate mud cake (see notes)
* 250ml (1 cup) milk
* 4 egg yolks
* 55g (1/4 cup) caster sugar
* 300g white chocolate, finely chopped
* 60ml (1/4 cup) boiling water
* 3 tsp gelatine powder
* 600ml ctn thickened cream
* 2 tsp peppermint extract
* Green food colouring, to tint
* 2 x 100g block Lindt mint intense dark chocolate, finely chopped
* 185ml (3/4 cup) thickened cream
* 2 tbsp liquid glucose
9 Method / Steps
Release the base of a 22cm (base size) springform pan. Invert base, then line with baking paper. Secure base back in the pan, allowing paper to overhang.
Use a serrated knife to cut the top of the cake to remove the icing. Cut the cake in half crossways to make two semi circles. Cut each semicircle in half horizontally. You should now have 4 semi-circle pieces. Place 3 semicircles in the base of the lined pan to cover the base as much as possible, trimming to fit. Cut the remaining cake into smaller pieces to fill any gaps. Use clean hands to press the cake to seal any seams and evenly flatten.
Place the milk in a saucepan over medium-high heat. Bring to a simmer. Use electric beaters to beat egg yolks and sugar in a bowl until pale and creamy. With the motor on low, gradually add the hot milk to the egg mixture in a thin, steady stream. Pour mixture into the pan and cook, stirring, over low heat, for 5 minutes or until custard thickens and coats the back of a spoon.
Place white chocolate in a heatproof bowl. Pour the custard over the chocolate. Set aside for 5 minutes to melt chocolate. Stir until smooth and combined.
Place the boiling water in a small bowl. Sprinkle with the gelatine. Stir until dissolved. Stir into the chocolate mixture. Pour half the mixture into a separate bowl. Cover the custard surface of 1 bowl with plastic wrap (this will stop a skin forming creating a lumpy custard). Add the peppermint extract to tint to the remaining custard mixture and tint mint green with food colouring.
Use electric beaters to beat half the cream in a bowl until firm peaks form. Add to the green mixture and gently fold to combine. Pour the green mixture over the cake base and smooth the surface. Place in the fridge for 30 minutes or until just set.
Use clean electric beaters to beat the remaining cream in a bowl until firm peaks form. Add to the remaining chocolate mixture and gently fold to combine. Pour over the green layer and smooth the surface. Place in the fridge for 4 hours or until set.
To make the glaze, combine the mint chocolate, cream and glucose in a small saucepan. Stir over low heat until melted and smooth. Cool slightly. Pour over the mousse layer. Place in the fridge for 1 hour to set.
Run a flat-bladed knife around the edge of the pan to loosen. Release cake from pan and transfer to a serving plate. Cut into wedges to serve.
source – tastecom