Four ingredients and no oven required - as long as you are carefully when melting the Caramilk, you’ll find this decadent and delicious mousse cake a breeze to whip up.
Ingredients
- 250g Butternut Snap biscuits
- 100g butter, melted
- 360g Caramilk chocolate
- 600ml thickened cream
Method
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Step 1Grease a 20cm springform tin and line the base and sides of with baking paper.
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Step 2In a food processor, blitz biscuits into a fine crumb. Add melted butter and pulse to combine. Pour into prepared tin and press into an even layer in the base. Refrigerate while you prepare the filling.
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Step 3In short bursts in the microwave, or in a small bowl placed over a saucepan of simmering water, melt the Caramilk. To avoid it seizing, it’s best if you first chop the chocolate into small pieces, and be careful not to let any moisture into the bowl.
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Step 4Meanwhile, use hand-held beaters or a stand mixer to whisk cream until thick. Add the melted Caramilk and fold through until combined. Do not whisk any further in case it curdles.
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Step 5Pour over biscuit base in the tin and smooth the top. Refrigerate for at least an hour to set. Carefully remove from the springform tin and slice. Serve with a dollop of whipped cream.
Recipe Notes
+ 1 hr refrigeration.
Caramilk is closer to white chocolate than dark in the way it behaves when melting, and it can seize very easily. Start with well chopped chocolate and minimise stirring until it has melted and is ready to be added to the cream. Nonetheless, try to ensure it has melted completely before adding it to the cream or else you will have lumps in the mousse.
You can use any plain sweet biscuit for the base but the butterscotch flavours of Butternut Snaps work beautifully with the caramelised white chocolate flavours.
Store in the fridge until you are ready to eat it. The mousse will soften considerably if left out.
Recipe and photo by Greer Worsley.
Recipe Reviews (1)
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