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Delicious and easy decadent double chocolate mousse cake

<p class="css-1316j2p-StyledParagraph e4e0a020">Image: Instagram </p> <p class="css-1316j2p-StyledParagraph e4e0a020">The<span> </span><em>delicious.</em><span> </span>team have released a new range of baking mixes including Double Choc Mousse Cake, Cookies &amp; Cream Cake, Salted Choc-Chip Cookie Pie and Upside Down Golden Syrup Banana Cake.</p> <p class="css-1316j2p-StyledParagraph e4e0a020">For all the information about the new range of<span> </span><em>delicious.</em><span> </span>cake mixes you can visit<span> </span><a rel="noopener" href="https://www.delicious.com.au/bakingrange" target="_blank" class="css-1h8ruiq-StyledTextLink ezegcyi0" data-link-type="article-inline">delicious.com.au/bakingrange</a></p> <p class="css-1316j2p-StyledParagraph e4e0a020"><strong>DOUBLE CHOC MOUSSE CAKE WITH WHIPPED VANILLA MASCARPONE AND COFFEE SYRUP</strong></p> <p class="css-1316j2p-StyledParagraph e4e0a020">Serves: 12</p> <p class="css-1316j2p-StyledParagraph e4e0a020"><strong>INGREDIENTS</strong></p> <p class="css-1316j2p-StyledParagraph e4e0a020"><strong>DOUBLE CHOC MOUSSE CAKE BASE RECIPE</strong></p> <p class="css-1316j2p-StyledParagraph e4e0a020">1 x packet delicious. double choc mousse baking mix</p> <p class="css-1316j2p-StyledParagraph e4e0a020">80g unsalted butter, melted</p> <p class="css-1316j2p-StyledParagraph e4e0a020">2 large eggs</p> <p class="css-1316j2p-StyledParagraph e4e0a020">2 1/3 cups (580ml) cold full cream milk</p> <p class="css-1316j2p-StyledParagraph e4e0a020">150ml cold thickened cream</p> <p class="css-1316j2p-StyledParagraph e4e0a020"><strong>CHOCOLATE SHARDS</strong></p> <p class="css-1316j2p-StyledParagraph e4e0a020">100g dark chocolate, chopped</p> <p class="css-1316j2p-StyledParagraph e4e0a020"><strong>WHIPPED VANILLA MASCARPONE</strong></p> <p class="css-1316j2p-StyledParagraph e4e0a020">1/2 cup (125g) mascarpone</p> <p class="css-1316j2p-StyledParagraph e4e0a020">1/2 cup (80g) pure icing sugar, sifted</p> <p class="css-1316j2p-StyledParagraph e4e0a020">2 tsp vanilla bean paste</p> <p class="css-1316j2p-StyledParagraph e4e0a020">1 1/2 cup (375ml) thickened cream</p> <p class="css-1316j2p-StyledParagraph e4e0a020"><strong>COFFEE SYRUP</strong></p> <p class="css-1316j2p-StyledParagraph e4e0a020">3/4 cup (165g) caster sugar</p> <p class="css-1316j2p-StyledParagraph e4e0a020">3/4 cup (180ml) strong coffee</p> <p class="css-1316j2p-StyledParagraph e4e0a020">1 tsp vanilla bean paste</p> <p class="css-1316j2p-StyledParagraph e4e0a020"><strong>METHOD</strong></p> <p class="css-1316j2p-StyledParagraph e4e0a020">1. Prepare the double choc mousse cake base recipe according to packet instructions. Set aside.</p> <p class="css-1316j2p-StyledParagraph e4e0a020">2. Place the dark chocolate in a heatproof bowl set over a small saucepan of barely simmering water. Stir until melted, then remove from heat. Pour the chocolate over a large sheet of baking paper and, using a spatula, spread until very thin. Place another sheet of baking paper over the top and flatten. Starting at the short end of the paper, roll into a cylinder. Place in the fridge to set for 30 minutes or until cold and set. Unroll by pulling the two sheets of paper apart to create chocolate shards. Keep refrigerated until ready to serve.</p> <p class="css-1316j2p-StyledParagraph e4e0a020">3. Meanwhile, for the coffee syrup, place sugar, coffee and vanilla in a small saucepan over medium heat. Bring to a simmer and cook for 7-8 minutes until reduced and slightly syrupy. Remove from heat and allow to cool completely.</p> <p class="css-1316j2p-StyledParagraph e4e0a020">4. For the vanilla mascarpone, place mascarpone, icing sugar, vanilla and cream in the bowl of a stand mixer fitted with the whisk attachment and whisk until firm peaks begin to form.</p> <p class="css-1316j2p-StyledParagraph e4e0a020">5. To serve, remove mousse cake from the pan and place on a serving plate. Top with the vanilla mascarpone and drizzle over the cooled coffee syrup. Top with chocolate shards and serve immediately.</p>

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Try this for a sweet delight: Chocolate mousse cake with poached pears and crème fraîche

<p><strong>Time to prepare 30 mins + Overnight refrigeration, Cooking time 1h 40 mins | Serves 8</strong></p> <p>This melt-in-your-mouth mousse cake is beautifully garnished. It's the perfect sweet treat with the one you love.</p> <p><em>Recipe from </em><a href="http://t.dgm-au.com/c/185116/71095/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fmkr-order-now-for-your-chance-to-win--seven-network-operations-ltd%2Fprod9780733634758.html"><em>MKR: Best of the Best Cookbook</em></a><em> (RRP $39.99), published by Hachette Australia. </em><a href="http://t.dgm-au.com/c/185116/71095/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fmkr-order-now-for-your-chance-to-win--seven-network-operations-ltd%2Fprod9780733634758.html"><strong>Get 70% off</strong>*</a><a href="http://t.dgm-au.com/c/185116/71095/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fmkr-order-now-for-your-chance-to-win--seven-network-operations-ltd%2Fprod9780733634758.html"><strong> the RRP - Order here</strong></a><strong><u>.</u></strong></p> <p><strong>Ingredients </strong></p> <ul> <li>340g dark chocolate, broken into small pieces</li> <li>225g unsalted butter, softened</li> <li>5 eggs</li> <li>340g caster sugar</li> <li>Crème fraîche, to serve</li> <li>½ teaspoon black salt, to garnish</li> <li>Extra cocoa, for dusting</li> <li>Mint leaves, to garnish</li> </ul> <p><strong>Poached pears</strong></p> <ul> <li>4 Beurre Bosc pears, peeled, cored and halved</li> <li>1 cinnamon stick, broken into pieces</li> <li>100g brown sugar</li> </ul> <p><strong>Directions</strong></p> <p>1. Preheat the oven to 180°C. To prepare the pears, place in a small casserole dish and add the cinnamon, sugar and enough boiling water to cover the pears. Cover with foil and cook in the oven for about 40 minutes or until very tender. Remove the pears and set aside to cool. Refrigerate, covered, until required.</p> <p>2. To prepare the cake, preheat the oven to 160°C. Grease a 22cm round springform tin and line the base and sides with baking paper.</p> <p>3. Melt the chocolate and butter in a medium heatproof bowl over a saucepan of simmering water, stirring to combine. Remove from the heat and cool for 10 minutes.</p> <p>4. Whisk together the eggs and sugar until pale and creamy. Fold half the cooled chocolate mixture into the egg and sugar mixture, then repeat with the remaining batch.</p> <p>5. Pour the mixture into the prepared tin. Place in a roasting pan and add enough boiling water to come halfway up the sides of the cake pan. Cook in the centre of the oven for 55 minutes. Remove the cake pan from the roasting dish, set aside to cool and refrigerate overnight.</p> <p>6. To serve, remove the outer ring of the pan and cut the cake into generous slices. Place each slice on a serving plate, spoon over a generous amount of crème fraîche and garnish with black salt. Place a pear half beside each slice of cake, dust over a little cocoa and garnish with fresh mint.</p> <p><strong>Tips</strong></p> <p>If black salt is unavailable, try garnishing the crème fraîche with a little grated chocolate.</p> <p><em>Republished with permission of </em><a href="https://www.wyza.com.au/recipes/chocolate-mousse-cake-with-poached-pears-and-creme-fraiche.aspx"><em>Wyza.com.au.</em></a></p>

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5-minute mixed berry mousse

<p>Ready in just five minutes, this dessert will satisfy when you crave something sweet.</p> <p><strong><span style="text-decoration: underline;">Serves</span>:</strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>      2 ¼ cups frozen berries of choice</li> <li>      2 tbsp honey, maple syrup or sugar</li> <li>      1 egg white</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Place the berries into your food processor and blend to a chunky puree.</li> <li>Add the honey and blend again until combined.</li> <li>Pour in the egg white and blend for around three minutes until the mousse is smooth and fluffy. It should lighten in colour and double in volume.   </li> <li>Spoon the mixture into glasses or bowls and serve immediately.</li> </ol> <p>Note: As this mousse is low in sugar, it doesn’t keep for more than an hour in the fridge before losing its volume, so it’s best consumed right away.</p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><strong><em><a href="/lifestyle/food-wine/2015/06/easy-banana-bread/">Simple banana bread</a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="/lifestyle/food-wine/2015/06/strawberry-rhubarb-cobbler/">Strawberry and rhubarb cobbler</a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="/lifestyle/food-wine/2015/06/strawberry-rhubarb-cobbler/">Rhubarb and apple tarts</a></em></strong></span></p>

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Mini lamos

<p>Our mini lamos use components of the traditional lamington – think a raspberry mousse, a layer of chocolate and a dousing of desiccated coconut. For this perfect bite-size treat, we use coconut and cacao to create a delicious mousse texture. You can top with fresh raspberries for extra zing.</p> <p><strong><span style="text-decoration: underline;">Makes:</span></strong> approximately 15</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>For the raspberry jam</em></p> <ul> <li>150 g fresh or frozen raspberries</li> <li>40 ml rice malt syrup</li> <li>Zest and juice of ½ lime</li> <li>2 tablespoons chia seeds</li> <li>45 g fresh raspberries</li> </ul> <p><em>For the ganache</em></p> <ul> <li>170 g fresh or frozen raspberries</li> <li>60 ml coconut oil</li> <li>150 g cashews, soaked</li> <li>90 ml coconut nectar</li> <li>4 tablespoons cacao powder</li> <li>1 vanilla bean, split lengthways and seeds scraped</li> <li>Pinch of Himalayan pink salt</li> </ul> <p><em>To serve</em></p> <ul> <li>Dessicated coconut</li> <li>3 × 45 g bars of Pana Chocolate Raw Cacao, optional (if you would prefer not to dip in chocolate, the coconut will stick to the ganache)</li> <li>1 teaspoon coconut oil</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p><em>For the raspberry jam</em></p> <ol> <li>Defrost the raspberries, if necessary.</li> <li>Blend the raspberries in a high-speed blender with the rice malt syrup and lime zest and juice until smooth.</li> <li>Pour the mixture into a bowl and fold the chia seeds through.</li> <li>Allow to thicken in the fridge for 2 hours, then fold the fresh raspberries through.</li> </ol> <p><em>For the raspberry chocolate ganache</em></p> <ol> <li>Blend the raspberries in a high-speed blender until smooth, then strain to remove the seeds and set aside.</li> <li>Melt the coconut oil over a bain-marie.</li> <li>Blend the cashews in a food processor, scraping down the sides regularly, until the oils are released and the mixture has achieved a butter-like consistency.</li> <li>Return the raspberry purée to the blender along with the cashew butter and all remaining ingredients except the coconut oil.</li> <li>Blend the mixture until smooth, then add the melted coconut oil and blend the mixture again.</li> <li>Pour the ganache into the cake or brownie tin. For perfectly square bites, the mixture should reach approximately 2.5 cm up the side.</li> <li>Set in the freezer, then turn the ganache out onto a cutting board and portion it into 2.5 × 2.5 cm pieces.</li> <li>Use a chopstick to make a hole in the centre of each piece, being careful not to poke through the bottom. Twist the chopstick gently to make the hole a little larger.</li> <li>Place the ganache onto a tray and into the fridge until you are ready to assemble your mini lamos.</li> </ol> <p><em>To assemble</em></p> <ol> <li>Pipe raspberry jam into the hole in each ganache square until full.</li> <li>Fill a bowl with desiccated coconut.</li> <li>Melt the chocolate over a bain-marie.</li> <li>Add a little coconut oil (approximately 1 teaspoon) to the chocolate to give it an extra smooth consistency.</li> <li>Using a fork, dip each ganache square into the chocolate.</li> <li>Tap the fork against the bowl to remove the excess chocolate, then drop the ganache square into the coconut.</li> <li>Shake the bowl to cover the square completely in coconut.</li> <li>Repeat for all squares, then refrigerate until needed.</li> </ol> <p><img width="195" height="194" src="https://oversixtydev.blob.core.windows.net/media/33982/pana-chocolate-cvr_195x194.jpg" alt="Pana Chocolate CVR" style="float: right;"/></p> <p><em>This is an edited extract from Pana Chocolate, The Recipes by Pana Barbounis published by Hardie Grant Books RRP $36 and is available in stores nationally. Photographer: © Armelle Habib.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <span style="text-decoration: underline;"><a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a></span>.</strong></em></p> <p><strong>Related links:</strong></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/07/mini-apple-pies/"><span style="text-decoration: underline;"><em><strong>Mini apple pies</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/06/layered-chocolate-cream-pavlova/"><span style="text-decoration: underline;"><em><strong>Layered chocolate cream pavlova</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/05/mini-banoffee-pies/"><span style="text-decoration: underline;"><em><strong>Mini banoffee pies</strong></em></span></a></p>

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Chocolate avocado mousse

<p>Smooth, creamy, rich and not-too-sweet, this chocolate-avocado mousse is for any dark chocolate and avocado lover.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong>6</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>2 ripe avocadoes, stones removed</li> <li>¼ cup cocoa powder</li> <li>2 teaspoons vanilla extract</li> <li>4 tablespoons honey</li> <li>⅓ cup coconut cream</li> <li>150g dark chocolate</li> <li>Grated dark chocolate, to garnish</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <p>1. Place chocolate in a small bowl that fits over a saucepan of barely simmering water. Stir until chocolate is melted and smooth, about three minutes. Set aside to cool.</p> <p>2.Combine avocado flesh, cocoa powder, vanilla, honey and coconut cream in a food processor or blender. Process until smooth.</p> <p>3. Add cooled, melted chocolate to avocado mixture. Blend until smooth and creamy, scrapping sides as needed. Spoon into serving glasses and refrigerate for at least two hours. Garnish with grated chocolate and serve.</p> <p><strong>Related links:</strong></p> <p><em><span style="text-decoration: underline;"><strong><a href="/lifestyle/food-wine/2015/06/melting-moments/">Melting moments</a></strong></span></em></p> <p><em><span style="text-decoration: underline;"><strong><a href="/lifestyle/food-wine/2015/05/apple-sponge-cake/">Apple sponge cake</a></strong></span></em></p> <p><em><span style="text-decoration: underline;"><strong><a href="/lifestyle/food-wine/2015/05/chocolate-pavlova/">Chocolate and berry pavlova</a></strong></span></em></p>

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Low-fat strawberry mousse

<p>Simple, yet delicious, this recipe for low-fat strawberry mousse doesn’t skimp on taste by any means, providing a guilt-free take on a dessert classic.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 6</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>¼ cup boiling water</li> <li>3 teaspoons powdered gelatine</li> <li>3 egg whites</li> <li>2 tablespoons caster sugar</li> <li>550g tub reduced-fat strawberry yoghurt</li> <li>250g strawberries, hulled, halved</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <ol> <li>To begin, pour the boiling water into a small, heatproof jug.</li> <li>Sprinkle powdered gelatine over water and wish with fork until dissolved. </li> <li>Set aside for about 10 minutes to cool.</li> <li>Using an electric mixer, beat the egg whites and sugar until soft peaks form.</li> <li>Place yoghurt in a bowl and gradually at gelatine mixture.</li> <li>Make sure you’re whisking as you add, until well combined.</li> <li>Fold the egg white mixture through the yoghurt mixture.</li> <li>Spoon into a bowl, cover and refrigerate for a four hours or until it has set.</li> <li>Top with berries or any fruit to your liking.</li> </ol> <p>Don’t you just love strawberry mousse? What’s your favourite dessert? Let us know in the comments.</p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, </em>The Way Mum Made It<em>, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</em></strong></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/04/strawberry-panna-cotta/"><span style="text-decoration: underline;"><em><strong>Strawberry panna cotta</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/05/strawberry-white-chocolate-cheesecake/"><em><strong><span style="text-decoration: underline;">Strawberry white chocolate cheesecake</span></strong></em></a></p> <p><a href="/lifestyle/food-wine/2016/04/strawberry-muesli-bars/"><strong><em><span style="text-decoration: underline;">Strawberry muesli bars</span></em></strong></a></p>

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Triple-layer chocolate mousse

<p>Deliciously light, this three-toned chocolate mousse is the perfect way to end a tasty meal. And doesn’t it just look incredible?</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 8</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>For the dark chocolate layer</em></p> <ul> <li>200g dark chocolate (at least 60% cocoa)</li> <li>¼ cup milk</li> <li>¼ tsp. gelatine powder</li> <li>300ml pure cream</li> </ul> <p><em>For the milk chocolate layer</em></p> <ul> <li>250g milk chocolate, chopped</li> <li>¼ cup milk</li> <li>¼ tsp. gelatine powder</li> <li>300ml pure cream</li> </ul> <p><em>For the white chocolate layer</em></p> <ul> <li>250g white chocolate, chopped</li> <li>¼ cup milk</li> <li>¼ tsp. gelatine powder</li> <li>300ml pure cream</li> </ul> <p><em>To decorate</em></p> <ul> <li>Few blocks dark or milk chocolate, shaved</li> <li>Raspberries</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Place a heatproof bowl over a saucepan of simmering water and add the dark chocolate. Stir until melted and smooth, then remove the bowl from the pan and set aside.</li> <li>Place another heatproof bowl over the saucepan and add milk. When the milk becomes warm, stir in the gelatine powder until fully dissolved, then remove the bowl from the pan and set aside.</li> <li>Whip cream until soft peaks form.</li> <li>Stir milk and gelatine mixture into chocolate until well combined, then fold in cream.</li> <li>Distribute mixture equally between eight glasses and chill for one hour.</li> <li>Repeat steps 1 to 5 for milk chocolate layer then pour over dark chocolate layer and let chill for one hour.</li> <li>Repeat again for white chocolate layer and place in fridge for at least three hours (or overnight) until firmly set.</li> <li>Sprinkle with shaved chocolate and top with raspberries. Serve immediately and enjoy.</li> </ol> <p>Are you a chocoholic? What’s your favourite chocolate-packed recipe? Share it with us in the comment section below.</p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/08/best-brownie-recipe/"><strong><em><span style="text-decoration: underline;">The perfect brownie recipe</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/07/slow-cooked-chocolate-lava-cake/"><span style="text-decoration: underline;"><em><strong>Slow-cooked chocolate lava cake</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/05/baked-chocolate-egg-custards/"><strong><em><span style="text-decoration: underline;">Baked chocolate egg custards</span></em></strong></a></p>

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Chocolate mousse, pomegranate and Turkish delight tarts

<p>This rich and decadent dessert is easy to whip up with ready-made ingredients, but will still make you look like you’re a dessert connoisseur! Chocolate pastry can be bought from speciality delis and supermarkets if you’re after a double choc hit, and if pomegranate is not unavailable, raspberries will work just as well.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>12 pre-baked chocolate or shortcrust pastry cases</li> <li>250g ready-made chocolate mousse</li> <li>⅓ cup fresh pomegranate arils</li> <li>100g Turkish delight, finely chopped</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Arrange pastry cases on a serving platter and fill each with a dollop of chocolate mousse.</li> <li>Sprinkle each tart with pomegranate and Turkish delight and serve immediately.</li> </ol> <p>Do you have any go to desserts that are as quick to make as this? Let us know in the comments below.</p> <p><em>Recipe courtesy of Legendairy. <a href="http://www.legendairy.com.au/" target="_blank"><span style="text-decoration: underline;"><strong>Visit their site for more delicious food ideas.</strong></span></a></em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/04/three-ingredient-nutella-brownies/"><em><strong><span style="text-decoration: underline;">3-ingredient Nutella brownies</span></strong></em></a></p> <p><a href="/lifestyle/food-wine/2016/04/chocolate-guinness-cake/"><strong><em><span style="text-decoration: underline;">Chocolate Guinness cake</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/05/mini-banoffee-pies/"><strong><em><span style="text-decoration: underline;">Mini banoffee pies</span></em></strong></a></p>

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Layered chocolate mousse cakes

<p>If you want a dessert that is really going to wow your guests – complete with chocolate layers of creamy mousse, choc sauce and a brownie base – THIS IS IT!</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 6</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>Brownie base</em></p> <ul> <li>200g dark chocolate, chopped</li> <li>200g butter, chopped</li> <li>1 ¼ cups brown sugar</li> <li>3 free-range eggs, lightly whisked</li> <li>¾ cup plain flour</li> <li>⅓ cup cocoa powder</li> <li>¼ cup sour cream</li> <li>Chocolate curls, to serve</li> </ul> <p><em>Chocolate mousse</em></p> <ul> <li>150g dark chocolate, chopped</li> <li>1 ½ teaspoons powdered gelatine</li> <li>3 free-range eggs</li> <li>1 ½ cups thickened cream</li> <li>150g milk chocolate, chopped</li> <li>150g white chocolate, chopped</li> </ul> <p><em>Chocolate sauce</em></p> <ul> <li>¼ cup thickened cream</li> <li>50g dark chocolate</li> <li>2 teaspoons brown sugar</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Preheat oven to 160°C. Grease and line a 20cm by 30cm slice pan with baking paper, allowing some to slightly overhang on long sides.</p> <p>2. To make the brownie, combine the chocolate and butter in a saucepan over low heat. Cook stirring fir five minutes or until chocolate melts and mixture is smooth.</p> <p>3. Add the sugar and egg and stir to combine. Add the flour and cocoa, stirring until just combined. Add the sour cream, stirring until just combined. Pour into prepared pan. Bake for 30 minutes or until a skewer comes out clean. Set aside in the pan to cool completely.</p> <p>4. Turn the brownie out onto clean surface. Using a 6cm-diameter round pastry cutter, cut six circles from the brownie. Place rounds on baking tray.</p> <p>5. Cut six 10cm by 30m rectangles of baking paper. Lightly grease the paper with cooking oil spray. With the greased side facing down, place brownie disc at the base or paper and wrap it around the brownie making a tall collar. Secure with a staple.</p> <p>6. To make the first layer of mousse, melt the dark chocolate in a heatproof bowl over a saucepan of simmering water. Meanwhile, stir one-tablespoon boiling water with half a teaspoon of gelatine in small bowl until gelatine dissolves. Add to the melted chocolate and stir to combine. Separate one egg. Place egg white in a bowl. Add yolk to chocolate mixture and stir to combine.</p> <p>7. Use and electric mixture to whisk half a cup of the cream until soft peaks form. Add to the chocolate mixture and stir to combine. Use a clean electric to whisk the egg white until soft peaks form. Gently fold into the chocolate mixture until just combined. Divide evenly among prepared baking paper moulds. Place in fridge for 20 minutes to set.</p> <p>8. Meanwhile, to make the second layer of mousse, repeat steps six and seven with the milk chocolate. Pour over the chilled dark chocolate mousse layer and return to fridge for 20 minutes to set.</p> <p>9. Now to make the white layer, repeat steps six and seven with the white chocolate. Pour over the milk chocolate mousse layer and place in the fridge to set for six hours or until completely set.</p> <p>10. To make the chocolate sauce, combine the cream, chocolate and sugar in a small saucepan over low heat. Cook, stirring, for three minutes or until chocolate thickens slightly. Set aside to cool.</p> <p>11. Remove the baking paper from the mousses. Garnish with chocolate sauce and shavings and you’re ready to serve.</p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/03/chocolate-and-fruit-slice/" target="_blank"></a></strong></em></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/macadamia-bliss-balls/">Macadamia bliss balls</a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="/lifestyle/food-wine/2015/03/chocolate-and-fruit-slice/" target="_blank"></a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/hazelnut-rocher-cheesecake/">Hazelnut rocher cheesecake</a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="/lifestyle/food-wine/2015/03/chocolate-and-fruit-slice/" target="_blank"></a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/apple-and-strawberry-pie/">Apple and strawberry pie</a></em></strong></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/03/chocolate-and-fruit-slice/" target="_blank"> </a></strong></em></span></p>

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“Hot chocolate” mousse

<p>We thought chocolate mousse and hot chocolate couldn’t get much better – but that’s before we tried this recipe. Try this recipe for delicious “hot chocolate” mousse today! Perfect for the family.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> Four</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>200 grams milk chocolate with hazelnuts</li> <li>Three eggs at room temperature</li> <li>½ cup thickened cream</li> <li>¼ cup caster sugar</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Prepare ingredients by chopping chocolate coarsely and separating eggs.</li> <li>Place chocolate in small heatproof bowl over saucepan half-filled with simmering water. It’s important to make sure the bowl doesn’t touch the water.</li> <li>Stir the chocolate with a metal spoon until smooth, cool slightly, and then stir in egg yolks.</li> <li>Beat cream in a bowl with electric beater until firm peaks start to form.</li> <li>Use a metal spoon to fold half the cream into the chocolate, then repeat remaining cream.</li> <li>Use a separate electric beater to beat egg whites in a clean, dry bowl until soft peaks form. Gradually add your sugar, and beat until the mixture is thick and glossy.</li> <li>Fold the egg white mixture into the chocolate mixture and spoon into serving cups. Cover the serving cups up and place in the fridge for six hours or until set.</li> </ol> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/peach-popsicles/">Peach popsicles</a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/baked-parmesan-zucchini/">Baked parmesan zucchini</a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/tuna-noodle-patties/">Tuna noodle patties with lime and cucumber yogurt</a></em></strong></span></p>

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White chocolate mousse

<p>With only four ingredients, this white chocolate mousse couldn’t be easier or more delicious. Serve alone or with berries.</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>12 white chocolate baking squares, chopped</li> <li>2 cups of heavy whipping cream</li> <li>1 tablespoon of icing sugar</li> <li>1 teaspoon of vanilla extract</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span>     </strong>        </p> <p>1. Add chocolate and ⅔ cup of cream to a saucepan over medium-low heat.</p> <p>2. Stir until chocolate melts and mixture is smooth. Let cool to room temperature.</p> <p>3. In a bowl, whisk together icing sugar, vanilla and remaining cream. Beat until forming soft peaks.</p> <p>4. Add ¼ cup of icing sugar mixture into chocolate mixture, folding in. Fold in remaining mix.</p> <p>5. Transfer to dessert dishes and chill for two hours.</p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/09/creme-caramel/">Crème caramel</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/07/citrus-souffle/">Citrus soufflé</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/06/easy-berry-mousse/">5-minute mixed berry mousse</a></strong></em></span></p>

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Chocolate mousse brownies

<p>Everyone loves brownies, right? And we can’t imagine anyone who doesn’t like chocolate mousse. So the two combined just might make the perfect chocolatey dessert indulgence.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>Mousse</em></p> <ul> <li>20g of gelatine sheets</li> <li>350g of dark chocolate</li> <li>125g of sweetened condensed milk</li> <li>600g of whipping cream</li> </ul> <p><em>Brownies</em></p> <ul> <li>250g of dark chocolate</li> <li>½ cup/100g of melted butter</li> <li>275g of sweetened condensed milk</li> <li>5 eggs</li> <li>130g/1 cup of self-raising flour</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <p>1. To make the mousse, soak gelatin in water for five minutes and melt the dark chocolate.</p> <p>2. Warm the condensed milk. In a bowl, mix gelatin, chocolate and condensed milk. Add whipping cream, stirring. Chill for one hour.</p> <p>3. To make brownies, preheat oven to 180°C and grease a 30cm by 45cm baking tray, then melt chocolate.</p> <p>4. In a bowl, mix chocolate, melted butter, and condensed milk. In a separate bowl, beat eggs until a foam forms, and work into mixture.  Slowly add flour and mix in.</p> <p>5. Pour batter into baking tray and bake for 10 to 12 minutes.</p> <p>6. Let chill for around 20 minutes. Spread mousse on brownies, smoothing top and freeze for three hours.</p> <p>7. Remove from freezer and serve cold.</p>

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