Chocolate Irish cream mousse cake

Share your Subscriber Article
You have 5 articles to share every month. Send this story to a friend!
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Loading, please wait...
Chocolate Irish cream mousse cake
Chocolate Irish cream mousse cake

chocolates Keep three bamboo skewers handy. Grease a 20cm springform pan; line the base with baking paper, with the paper extending 3cm above the sides.  

1  Pulse the biscuits in a food processor until some small chunks remain. Transfer to a medium bowl, and stir in the almonds and butter. Press the mixture lightly in the base of the greased pan. Refrigerate while preparing the mousse. 

2  Irish cream mousse Melt the chocolates in a large microwavable bowl on medium (50%) in 30-second bursts, stir in between each session. In a small bowl, sprinkle the gelatine over the water. Microwave on medium (50%) for 30 seconds or until dissolved. Whisk the cream in a bowl with an electric mixer until soft peaks form. Beat the eggs and sugar in a separate bowl with an electric mixer on high speed for 5 minutes. Add the gelatine mixture to the chocolate, then fold in the egg mixture. Fold through the liqueur, quickly followed by the cream.  

Read this for free
Get 14 days free to read all our investigative and in-depth journalism. Thereafter you will be billed R75 per month. You can cancel anytime and if you cancel within 14 days you won't be billed.
Try FREE for 14 days
Already a subscriber? Sign in
Show Comments ()