Easter = Chocolate = Mousse And Eggs

Actually Written: 29th April 2011

Wow, a Coles recipe worth hugging to your heart! This cake was made to
(and totally did) show the enormous number of Aunties and Uncles who show up for the annual house party just how
much you’ve grown without the awkward questions, the inevitable ‘school must be
getting serious speech’ and the occasional body check given by the Aunties very
close to you.


You know how this cake avoids all that? Well geez, how can you
miss it? The cake looks awesome, almost resonates with mouse-ly fluffiness and
did I add the fact that it’s chocolate? Totally an attention stealer!


Chocolate Mousse Torte

The Coles Autumn Magazine 2011

Serves: 10-12


  • 150g Oreo Cookies
  • 40g butter, melted
  • 250g milk chocolate, roughly chopped
  • 50g dark chocolate, roughly chopped
  • 1/2 cup thickened cream
  • 4 eggs, separated
  • 10g powdered gelatine
  • 1/4 cup boiling water
  • 3/4 cup caster sugar
  • 3/4 cup dark chocolate melts
  • 1/2 cup smooth peanut butter
  • 40g butter, chopped


  1. Line
    the base of a 20cm springform tin with plastic wrap. Spray sides of pan with
    cooking oil and line with baking paper.
  2. Process
    cookies in a food processor until fine crumbs. Add butter and process until
    combined. Press into the bottom of the prepared pan and refrigerate while
    preparing filling.
  3. Melt
    milk and dark chocolate in a bowl over simmering water until smooth. Remove
    from heat and stir in cream. Whisk in egg yolks. Whisk together gelatine and
    boiling water until gelatine dissolves. Add to chocolate mixture and stir till
  4. Using
    an electric beater, beat egg whites until soft peaks form. Slowly beat in sugar
    (1 tbs at a time) until mixture is thick and glossy with no grittiness when
    rubbed between fingers. Fold into chocolate mixture until just combined, with
    no traces of white. Pour over biscuit base and refrigerate overnight.
  5. Make
    Ganache: Combine dark  chocolate melts,
    peanut butter and 40g butter in a saucepan over low heat till mixture is
    smooth. Cool completely to room temperature (otherwise your mousse will melt
    under it!)

Pour ganache evenly
over mousse and refrigerate for another 2 hrs. Un-mould cake and place on
serving closh. Decorate as desired

1 Comment

  1. Pingback: Diwali Baking #4 « Go Bake Yourself

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