CHOCOLATE MOUSSE ICING RECIPE RECIPES

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MARY BERRY'S CHOCOLATE MOUSSE CAKE RECIPE - BBC FOOD



Mary Berry's chocolate mousse cake recipe - BBC Food image

Mary Berry's rich, indulgent chocolate mousse cake is fit for a celebration and makes a stunning centrepiece. Equipment and preparation: for this recipe you will need a 20cm/8in round springform cake tin.

Provided by Mary Berry

Prep Time 12 hours

Cook Time 30 minutes

Yield Serves 8-10

Number Of Ingredients 13

25g/1oz cocoa powder, plus extra for dusting
3 tbsp boiling water
100g/3½oz caster sugar
100g/3½oz self-raising flour
1 level tsp baking powder
2 large free-range eggs
100g/3½oz margarine, plus extra for greasing
2 tbsp brandy
300g/11oz dark chocolate (no more than 40-50 per cent cocoa solids), broken into squares
450ml/16fl oz whipping cream
225g/8oz fresh raspberries and blueberries
double cream
icing sugar, for dusting

Steps:

  • Preheat the oven to 180C/160C Fan/Gas 4. Grease the tin with margarine and line the base and sides with baking paper. You need to line the tin right to the top even though the sponge will not fill it.
  • For the chocolate cake, measure the cocoa powder into a large bowl. Pour over the boiling water and mix to a paste with a spatula. Add the rest of the dry ingredients and the eggs and margarine and beat until smooth using a hand-held mixer.
  • Spoon the cake mixture into the prepared cake tin and level the surface with a palette knife. Bake in the oven for 20-25 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake feels springy to the touch.
  • While the cake is still hot, brush the brandy over the top of the cake. Leave the cake to cool in the tin.
  • Meanwhile, for the mousse, place the chocolate in a bowl and melt over a pan of gently simmering water (do not allow the base of the bowl to touch the water). Stir continuously, taking care not to let the chocolate get too hot. Set aside to cool a little.
  • Whip the cream until soft peaks form when the whisk is removed. Carefully fold in the melted chocolate until smooth and not streaky.
  • When the cake has cooled, and while it is still in the tin, spoon the chocolate mousse on top and level with a palette knife. Cover the cake tin with cling film and chill in the fridge for a minimum of 4 hours, and preferably overnight, until the mousse is firm.
  • To serve, carefully remove the cake from the tin and transfer it to a flat plate. Dust the top with cocoa powder, then pile the raspberries and blueberries into the centre. Finish with a light dusting of icing sugar. Cut into wedges and serve with pouring cream.

NADIYA'S QUICK CHOCOLATE MOUSSE RECIPE - BBC FOOD



Nadiya's quick chocolate mousse recipe - BBC Food image

Nadiya's quick chocolate mousse has a secret ingredient. Nutella! Of course you can use any chocolate hazelnut spread to make this easy mousse.

Provided by Nadiya Hussain

Prep Time 30 minutes

Cook Time 10 minutes

Yield Makes 1 large dish, or 8 small ramekins

Number Of Ingredients 8

200g/7oz chocolate hazelnut spread
50ml/2fl oz full-fat milk
600ml/20fl oz double cream
1 tbsp cornflour
3 tbsp icing sugar
100g/3½oz roasted chopped hazelnuts
whipped cream, from a can, to serve (optional)
cocoa powder, for dusting (optional)

Steps:

  • Pop the chocolate hazelnut spread into a bowl with the milk and heat in the microwave in 10-second bursts until the mixture is runny and viscous, but not steaming hot. This should not take more than 20 seconds. Set aside to cool.
  • Put the cream into a large bowl with the cornflour and icing sugar and begin whipping. As soon as the mixture begins to thicken, pour in the chocolate hazelnut spread and keep whipping until stiff peaks are formed when the whisk is removed from the bowl.
  • Fold through the hazelnuts (keeping a tablespoon back for decorating), then spoon into a serving dish or individual ramekins. If you want it to look extra special, you can pipe the mousse in.
  • Serve with whipped cream if desired, with an extra sprinkling of hazelnuts on top and an optional dusting of cocoa powder.

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