Chocolate Mousse Cake

Chocolate Mousse Cake

Ballyknocken letter B

All I can say is that this is a proven favourite among our resident guests at Ballyknocken……….

Serves 8 to 10

All I can say is that this is a proven favourite among our resident guests at Ballyknocken Farmhouse. Many have asked for the recipe, so here it is! (For a taller chocolate mousse, use a springform tin rather than a flan tin and simply increase the quantity of cream – anything up to 700ml will work nicely.)

FOR THE BASE

15 digestive biscuits, finely crushed
50g ground almonds
100g melted butter, plus extra for brushing

FOR THE FILLING

350g dark chocolate (70% cocoa solids), broken into small pieces
2 tbsp golden syrup
1 tsp coffee essence (or 2 tsp coffee granules dissolved in 2 tbsp hot water)
¾ tsp ground cinnamon
500ml double cream
cocoa powder, to decorate
toasted flaked almonds, to decorate the sides
chocolate curls, to decorate

Brush a 20cm loose-based deep flan tin or springform tin with butter. Line the base with parchment paper.

To make the base, combine the biscuits and ground almonds and add enough melted butter to bind (the amount needed will depend on the size of the biscuits). Spoon the biscuit mix into the base and flatten. Place in the fridge to set for 30 minutes.

To make the filling, heat the chocolate, golden syrup, coffee essence and ground cinnamon in a medium saucepan over a very low heat. When the chocolate has melted, remove from the heat and allow to cool.

Meanwhile, whip the cream to soft-peak stage. Fold the cooled chocolate mix into the whipped cream and pour over the biscuit base. Leave to set in the fridge for at least 5 hours.

To serve, unmould from the tin and slide onto a cake stand.

Dust the top with cocoa powder. Carefully pat toasted flaked almonds onto the sides of the cake and dust the excess off the cake stand. When you’re ready to serve, place the chocolate curls in the centre of the cake.

Learn more

Related Recipes

Catherine’s Easter Bundt Cake

Catherine’s Easter Bundt Cake

It’s an Easter Eggstravaganza…. inspired by Siúcra Ireland! Serves 10 to 12 Ingredients 3 tbsp melted butter, for brushing the tin 2 tbsp cocoa powder, for the tin 300g plain flour 1 tsp baking powder 1 tsp bicarbonate of soda 60g cocoa powder 160g dark chocolate,...

Chocolate Carrot Cake Traybake – Easter

Chocolate Carrot Cake Traybake – Easter

Chocolate Carrot Cake Traybake Serves 14   4 eggs 170g light golden caster sugar 1 tsp vanilla extract 100ml oil 350g plain flour 2 tsp baking powder ½ tsp ground cinnamon ½ tsp ground ginger 3 tbsp raisins, soaked in the juice of ½ an orange 200g grated carrots...

For recipes & news Join us here

Mailjet

Name(Required)
Name(Required)
This field is for validation purposes and should be left unchanged.
ballyknocken logo white transparent

Where To Find Us

Ballyknocken Cookery School, House & Farm
Glenealy, Ashford, Co Wicklow,
A67 X720, Ireland
Google Map