Cooking for a crowd and want to treat them to a special dessert? Try this chocolate mousse slice that serves 30.
Ingredients
- 250g packet Choc Ripple biscuits
- 90g unsalted butter, melted
- 400g milk chocolate, chopped
- 1 2/3 cups thickened cream
- 2 x 100g packets 70% cocoa dark chocolate, chopped
- 1 tablespoon vegetable oil
- 30 scoops vanilla ice-cream, to serve
Hazelnut praline
- 1/3 cup hazelnuts
- 1/3 cup caster sugar
- 5g butter
- 2 teaspoons orange juice
Equipment
- 20cm x 30cm lamington pan, a food processor
Method
- Step 1Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 5cm above edges of pan.
- Step 2Place biscuits in a food processor. Process until finely crushed. Add butter. Process until combined. Press over base of prepared pan. Refrigerate for 10 minutes.
- Step 3Meanwhile, place milk chocolate in a microwave-safe bowl. Microwave on MEDIUM (50%), stirring every 30 seconds with a metal spoon, for 2 to 3 minutes or until melted and smooth. Set aside for 10 minutes to cool. Using an electric mixer, beat cream in a large bowl until firm peaks form. With motor running on low, pour chocolate into cream and beat until combined. Spoon into prepared pan. Level surface with a spatula. Refrigerate for 2 hours or until firm.
- Step 4Meanwhile, make Hazelnut praline Place hazelnuts in a large frying pan over medium heat. Cook, tossing, for 3 to 4 minutes or until toasted. Place in a clean tea towel. Rub to remove skins and discard. Roughly chop hazelnuts. Line a baking tray with baking paper. Place hazelnuts, close together, on prepared tray. Place sugar and 2 tablespoons water in a small saucepan over low heat. Stir for 2 minutes or until sugar dissolves. Increase heat to high. Bring to the boil. Cook, without stirring, for 2 to 3 minutes or until caramel in colour. Carefully add butter and orange juice. Swirl pan until combined. Pour over hazelnuts. Cool completely. Finely chop praline.
- Step 5Place dark chocolate in a microwave-safe bowl. Microwave on MEDIUM (50%), stirring every 30 seconds with a metal spoon, for 2 minutes or until melted and smooth. Stir in oil until combined. Pour over chocolate mousse layer, tilting pan to cover evenly. Refrigerate for 1 hour or until set. Cut into 30 pieces (see note). Sprinkle with praline. Serve with ice-cream.
- Low sodium
- Lower gi
Nutrition
1383 kj
Energy
22g
Fat Total
13.1g
Saturated Fat
0.2g
Fibre
4g
Protein
29mg
Cholesterol
82mg
Sodium
29.4g
Carbs (total)
All nutrition values are per serve
Notes
Remove slice from fridge just before serving. Use a hot knife to cut into pieces, wiping the blade clean between each cut.
- Author: Lucy Nunes
- Image credit: Guy Bailey
- Publication: Super Food Ideas
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