Chocolate Mousse Cake
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260g Digestive biscuits
75g butter
2 tbsp runny honey
Mousse:
500g 70-80% dark chocolate (e.g. Vivani or Montezuma)
75ml strong coffee
3 tbsp. orange liqueur
750ml double cream
Topping:
Cocoa powder
Strawberries, papaya, kiwi or star fruit
Rub a bit of oil around the inside of a 24cm loose-bottomed tin.
Crush the biscuits into fine crumbs.
Gently melt the butter and honey.
Add the butter to the crushed biscuit crumb and mix well.
Tip the mixture into the prepared dish and smooth the top.
Filling:
1. Melt the chocolate, coffee and liqueur in a water bath till the mixture is smooth. Cool for 5 minutes.
2. Whip the cream and stir 1/3 of the whipped cream into the chocolate mixture.
3. Very gently turn the rest of the whipped cream into the chocolate mixture, leaving it light and fluffy and till the white stripes disappear.
4. Pour the chocolate mousse into the tin to cover the biscuit base.
5. Leave it in the fridge till the next day.
Serve it straight from the fridge.
Remove the sides of the tin, dust with cocoa powder and decorate with some fruit as well as serving extra fruit on the side (add a bit of orange liqueur if you like).
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