First off, thanks to @cookwithus for hosting this contest x
This cake was one of the first desserts I ever mastered, and it’s the recipe I turn to when I want to present something elegant and delicious without spending all day in the kitchen.
While it takes an hour to set before you can decorate, it comes together in minutes( and without the need for any fancy equipment.)
I first learned about this as a fool-proof chocolate mousse. I spent much of my teenage years working at my uncles’ game reserve and lodge in Hartenbos, South Africa.
Between guided tours, I helped out at the lodge. Guests were treated to lavish-but deceptively simple- dinners every night.
Without fail, they’d ask for a second helping of the mousse. I knew I had to learn how to make it. The cook- a darling Xhosa lady named Rosie, agreed to reveal her recipe.
While she served it simply in a pretty glass topped with whipped cream, I knew this mousse; silky smooth and light, but resilient enough to withstand heavy toppings- could take a slightly more sophisticated approach.
Once I mastered the easy-peasy cookie crust, the sky was the limit.
Here’s my take on Rosie’s mousse, enjoy!
INGREDIENTS
Mousse filling
• 250 grams marshmallows
• 50 grams butter and a little extra to grease cake pan
• 50ml hot milk
• 250 grams dark chocolate
• 300 ml whipping cream
• 30 grams unsweetened cacao powder
• Pinch of salt
*Optional: 1 teaspoon of vanilla extract, or bourbon
Crust:
• 250 gr Digestive or Tennis biscuits (I used tennis biscuits because I love the chocolate –coconut combo
• 100 gr melted butter
Toppings:
• Ripe Figs
• Strawberries
• Blueberries
• Basil Flowers
• Mint
(This is what I had on hand. Feel free to decorate with any berries, more chocolate, compotes or jams – orange marmalade is amazing )
Tools:
• Cake Pan
• 2 bowls
• Whisk
• Food Processor (or Freezer bag and rolling pin)
• Metal spoon or spatula
• Knife and chopping board
Method:
To make the crust:
- Grease cake pan (spring form helps to remove it once it’s done. Otherwise line the cake pan with clingfilm to make it easier to remove.)
- Pulse biscuits in a food processor or place in a freezer bag and crush with a rolling pin.
- Melt butter and stir in until thoroughly incorporated.
- Press into bottom of cake pan evenly and compress with back of a metal spoon or spatula.
To make mousse filling: - Place milk, butter and marshmallows in a large, microwaveable bowl. Cook on medium heat in bursts of 60 seconds and stir regularly until marshmallows have melted.
- Add chocolate to warm marshmellow mixture and stir until smooth- nuke in 30 second increments if you’re having difficulty melting the chocolate. Once melted, add vanilla or bourbon if using and set aside to cool a little.
- Sift cacao powder into cream and whip until stiff peaks form. Add half the cream mixture to the chocolate-marshmallow mix and stir to incorporate. Gently fold in the rest.
- Carefully pour mousse into cake pan and level with the back of a spoon. Place in fridge to set for at least an hour before decorating.
That’s it. Ready to serve as soon as it’s set. Can easily be made into individual portions as opposed to one big cake.
(Forgot to take the verification pic before I dumped the stills from the camera. Excuse the phone pic!)
Hope you enjoy!