I am always on the lookout for something new to make. This Easter I wanted a new chocolate dessert, that was easy to make, looked nice and tasted great. Well this slice ticked all of those boxes.
These are called Cappuccino Mousse Squares in the cookbook, but I found they had more of an intense chocolate flavour over a coffee flavour, so I renamed them.
Use un-iced, unfilled plain biscuits for this recipe.
This is a delicious little slice that is packed full of chocolatey goodness.
These are called Cappuccino Mousse Squares in the cookbook, but I found they had more of an intense chocolate flavour over a coffee flavour, so I renamed them.
Use un-iced, unfilled plain biscuits for this recipe.
This is a delicious little slice that is packed full of chocolatey goodness.
Recipe
Recipe adapted from The Australian Women's Weekly Cookbook 'Little Squares & Slices
Makes 24
250g plain chocolate biscuits
155g unsalted butter, melted
Chocolate Mousse Filling:
185g dark eating (semi-sweet) chocolate, melted
1 egg, separated
2 teaspoon instant coffee granules
1/4 cup (55g) caster sugar
1/3 cup (80ml) thickened cream, whipped
1 cup (250ml) thickened cream, whipped
2 teaspoon cocoa powder
Grease 20cm x 30cm rectangular pan, line base and long sides with baking paper, extending paper 5cm over sides.
Process biscuits until fine. Add butter, process until combined. Press mixture over base of pan. Refrigerate 30 minutes.
Meanwhile, make cappuccino mousse filling. Combine melted chocolate, egg yolk and coffee in medium bowl, fold in cream. Beat egg white and sugar in small bowl with electric mixer until thick and sugar dissolved. Fold into chocolate mixture, in two batches.
Spread filling over biscuit base in pan. Cover; refrigerate 3 hours or overnight until set.
Spread whipped cream over mousse filling; dust with sifted cocoa powder.
Makes 24
250g plain chocolate biscuits
155g unsalted butter, melted
Chocolate Mousse Filling:
185g dark eating (semi-sweet) chocolate, melted
1 egg, separated
2 teaspoon instant coffee granules
1/4 cup (55g) caster sugar
1/3 cup (80ml) thickened cream, whipped
1 cup (250ml) thickened cream, whipped
2 teaspoon cocoa powder
Grease 20cm x 30cm rectangular pan, line base and long sides with baking paper, extending paper 5cm over sides.
Process biscuits until fine. Add butter, process until combined. Press mixture over base of pan. Refrigerate 30 minutes.
Meanwhile, make cappuccino mousse filling. Combine melted chocolate, egg yolk and coffee in medium bowl, fold in cream. Beat egg white and sugar in small bowl with electric mixer until thick and sugar dissolved. Fold into chocolate mixture, in two batches.
Spread filling over biscuit base in pan. Cover; refrigerate 3 hours or overnight until set.
Spread whipped cream over mousse filling; dust with sifted cocoa powder.
Enjoy!
To save the recipe to your favourites go www.whatscookingella.com/chocolate-mousse-squares.html
Pin it: www.pinterest.com.au/pin/399413060709966684
Pin it: www.pinterest.com.au/pin/399413060709966684
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