Wednesday, April 9, 2014

Marvellous Creations Chocolate Mousse Cake

Marvellous Creations Chocolate Mousse Cake

Dark chocolate is pretty amazing and better for you blah blah blah but you often can’t eat too much of it, and that seems like such a shame. And its consumption would preclude us from over eating shameless mass-market confectionary in ways that we should probably only discuss with a therapist.
I’m not adverse to the stuff lining supermarket shelves, specifically the love child of Cadbury and Willy Wonka, the crack cocaine of the chocolate world – Marvellous Creations. Not since the Curly Wurly have I been so excited by a chocolate bar, and this Easter marvellous creations mousse cake is in acknowledgement of a worthy childhood spirit animal, or his characters at least, Roahl Dahl.  You will need to buy the popping candy from a confectioner or I have included a few online links below but it tastes pretty darn good even without the pop if you don’t have time to source it.

Serves 10 – 12 (or 8 chocaholics)

200g chocolate biscuits
100g Pascall clinkers
100g butter

200g milk chocolate
200g dark chocolate
1½ cups pouring cream, whipped to medium peak
4 eggs, separated
1 tbsp icing sugar, sifted
1 cup marshmallows, chopped
¾ cup Allens raspberries or some gummy bears, chopped
25g neutral popping candy

melted chocolate to serve (optional)
easter eggs to serve

Grease and line the base and sides of a 20cm deep-sided springform cake tin. Add the biscuits, clinkers and melted butter to a food processor and blitz to combine – you want a rough crumb so there are still decent chunks of clinker. Add mixture to base of lined tin and press out with the back of a spoon to form the base of your cake. Refrigerate until firm (about 1-2 hours).
Place the milk and dark chocolate in a heatproof bowl over a saucepan of simmering water, stirring occasionally, until the chocolate is melted and smooth. Set aside to cool slightly. Add the egg yolks and stir vigorously to combine.
Place the eggwhites in a separate bowl and whisk until soft peaks form. Gently fold the whipped cream and icing sugar through the chocolate mixture, then follow with the whipped eggwhites until combined. Gently fold through the mashmallows, gummy bears and popping candy then spoon the mousse over the biscuit base and smooth the top. Refrigerate for 4-5 hours or until set.
Just before serving, drizzle over melted chocolate (optional) and top with small easter eggs.

I of course couldnt help myself and had to add melted chocolate - if you are going down, best to go down in style I say.

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