Home Lifestyle Recipes RECIPE: Double choc mousse tart

RECIPE: Double choc mousse tart

Chocoholics you are in for a treat as the dancing chef makes a double chocolate mousse tart

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This delightful chocolate mousse tart prepared by Cape Town chef Davante Donjeany is sure to add a layer of indulgence to brace against the chilly weekend ahead. Who doesn’t love a little sweet treat every now and then?

Donjeany has just the treat for all the sweet tooths in Mzansi with this easy-to-make double chocolate mousse cake.

READ: ‘Dancing chef’ is gliding through the culinary scene

INGREDIENTS

Base

300 g chocolate cookies

150 g melted butter

Chocolate mousse

400 g dark chocolate

3 eggs

75 g sugar

500 ml cream

6 g gelatin

Chocolate ganache

200 g dark chocolate

200 ml cream

Raspberries

Whipped cream

METHOD

For base:

1.     Preheat oven to 160°C.

2.     Grease baking tin/tray.

3.     Place cookies in a food processor and blend until fine crumb is formed.

4.     Add melted butter and mix until wet and sandy in texture.

5.     Place in the greased baking tray/tin and press down to form an even layer.

6.     Bake for 15 minutes.

7.     Remove from oven and then set aside.

For the mousse:

1.     Gently melt chopped chocolate in a double boiler, or in a bowl inside a pot halfway filed with water over medium heat.

2.     Place gelatin in cold water to bloom, set aside.

3.     In a mixer fitted with a whisk attachment, beat eggs and sugar until thick, light, and fluffy. This should take 10 minutes.

4.     Melt gelatin in a saucepan over low heat.

5.     Fold the chocolate into the egg mixture.

6.     Add melted gelatin, mix until well combined.

7.     Fold in whipped cream.

For chocolate ganache:

1.     Heat cream in a saucepan and pour over chocolate and mix until smooth.

2.     Layer, mousse, set for four hours. Then glaze with ganache, serve and enjoy!

READ: ‘Dancing chef’ is gliding through the culinary scene






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Noluthando Ngcakani
Noluthando Ngcakani
With roots in the Northern Cape, this Kimberley Diamond has had a passion for telling human interest stories since she could speak her first words. A foodie by heart, she began her journalistic career as an intern at the SABC where she discovered her love for telling agricultural, community and nature related stories. Not a stranger to a challenge Ngcakani will go above and beyond to tell your truth.
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