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ORGANIC ROOT VEGETABLES WITH HONEY & THYME
Frozen chocolate mousse cake

Frozen chocolate mousse cake

Servings: 10-12

Ingredients

BASE:
100g unsalted butter
50g NOMU Decadent Hot Chocolate
200g chocolate wafer biscuits
1 tbsp NOMU Cocoa

MOUSSE:
1½ tbsp good quality instant coffee granules
170ml boiling water
½ cup caster sugar
500g NOMU Decadent Hot Chocolate
4 large eggs, separated
875ml cream
1ml fine salt
1ml cream of tartar

Directions

Grease a 22cm springform tin.

To make the base place the butter, Decadent Hot Chocolate, biscuits and Cocoa in a food processor and whizz until combined. Press firmly into the base of the tin.

Place the coffee, water and sugar in a saucepan and bring to a boil whilst stirring. Pour the hot coffee mixture over the Decadent Hot Chocolate and whisk until smooth. Add the egg yolks to the hot mixture and mix well.

Whisk the cream in a separate bowl till soft peaks form and set aside.

In another bowl whisk the egg whites, salt and cream of tartar to soft peak stage. Fold the whipped cream into the chocolate mixture, then carefully fold the egg whites into the mixture, taking care not to over mix. Tip the mixture into the tin, cover with clingfilm and freeze overnight.

Carefully remove from the tin, allow to rest for 15 minutes and serve.

 

Tips:
– Top with chocolate curls and dust with NoMU Cocoa before serving.

– This dessert can also be made in individual ramekins rather than one large tin.
– Make an adult version of this dessert by adding a few tablespoons of orange liqueur to the mixture before chilling.

Ingredients

BASE:
100g unsalted butter
50g NOMU Decadent Hot Chocolate
200g chocolate wafer biscuits
1 tbsp NOMU Cocoa

MOUSSE:
1½ tbsp good quality instant coffee granules
170ml boiling water
½ cup caster sugar
500g NOMU Decadent Hot Chocolate
4 large eggs, separated
875ml cream
1ml fine salt
1ml cream of tartar

Directions

Grease a 22cm springform tin.

To make the base place the butter, Decadent Hot Chocolate, biscuits and Cocoa in a food processor and whizz until combined. Press firmly into the base of the tin.

Place the coffee, water and sugar in a saucepan and bring to a boil whilst stirring. Pour the hot coffee mixture over the Decadent Hot Chocolate and whisk until smooth. Add the egg yolks to the hot mixture and mix well.

Whisk the cream in a separate bowl till soft peaks form and set aside.

In another bowl whisk the egg whites, salt and cream of tartar to soft peak stage. Fold the whipped cream into the chocolate mixture, then carefully fold the egg whites into the mixture, taking care not to over mix. Tip the mixture into the tin, cover with clingfilm and freeze overnight.

Carefully remove from the tin, allow to rest for 15 minutes and serve.

 

Tips:
– Top with chocolate curls and dust with NoMU Cocoa before serving.

– This dessert can also be made in individual ramekins rather than one large tin.
– Make an adult version of this dessert by adding a few tablespoons of orange liqueur to the mixture before chilling.

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