Friday, February 12, 2016

No Bake Chocolate Mousse Cake

Chocolate cookies/ biscuits - 10-12,
Heavy whipping cream - 1/2 cup,
Milk chocolate chips - 1/2 cup,
Melted butter - 1 1/2 tbsp,
Raspberry - 1 pkt (for topping).

For crust
Place cookies in food processor or mixer grinder and crush till turns in to fine crumbs. Transfer prepared crumbs in a bowl and stir in melted butter. Mix till well combined.

Transfer prepared mixture in greased spring form pan. Level it up using spoon or spatula.
Keep in refrigerator for half an hour.

For mousse
In a pan, heat heavy whipping cream till small bubbles appears in sides of the pan.

Remove pan from the heat and add chocolate chips. Cover the pan and let it rest as it is for 2-3 minutes.

After 2-3 minutes, mix well till chocolate melts properly. Now cover with clean plastic wrap and refrigerate for 2-3 hours till set. After 2-3 hours, take it out from the refrigerator and whip till stiff peak appears.

For cake
Fill prepared chocolate mousse over the crust in spring form pan.

Arrange raspberry on top of the mousse. Let it set in refrigerator for 3-4 hours or overnight.

Prepare individual servings in cupcake molds or shot glasses.
Run a warm knife over the edge of the cake to remove cake easily.
Chocolate biscuits can be replaced with any digestive biscuits.
Milk chocolate in mousse can be replaced with dark or white chocolate.
Raspberry can be replaced by any other berries like strawberry.

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