Chocolate Mousse Cake with Peanuts
Hello fellow chocolate zombies,
Last night I had one of those 'late cooking sessions',which are perfect to get rid of any stress that may have build up during the day.The result was a chocolate mousse cake with chunks of snickers bar inside,caramelized peanuts and white chocolate on top.
For the base you need:
250 gr petit beurre biscuits or digestive biscuits
1 tablespoon sugar
125 gr butter
Melt the butter and the sugar,stir until the sugar dissolves.In a food processor turn your cookies into fine crumbs.Add the crumbs to the melted butter and remove from the heat.
Press into a cake tin.
For the mousse you need:
200 gr milk chocolate (broken into pieces)
200 ml vegetable fat/oil based whipping cream (but normal cream will also do)
50 gr sugar
3 tablespoons cocoa powder
a pinch of salt
+ extra 150 gr/ml vegetable fat based whipping cream or frozen whipped topping (thawed)
+2 snickers bars
In a medium size pot warm up the vegetable based whipping cream and melt the chocolate,sugar and cocoa powder over very low heat.It should be just above body temperature.Add a pinch of salt and stir slowly for 5 minutes.Let the mixture cool down for 1 hour.The freezer does miracles when you want to cool down liquids quicker.
Beat the 150 gr vegetable based whipping cream until almost stiff.Slowly add the chocolate mixture and keep on beating.If you are using whipped topping,just fold the chocolate mixture in.Chop up your two snickers and add them to the mousse.Chill for 2 hours,or 30 min freezer)
For the topping you need:
100 gr unsalted peanuts
200 gr white chocolate
20 gr sugar
Coarsely chop the peanuts up in your blender/food processor and toast them in a very hot not stick pan.Once they start to get color,add the sugar.Let the sugar melt and caramelize,then add half of the white chocolate and stir.
Pour on top of the mousse and spread evenly.Melt the rest of the white chocolate and add it on top.This is totally optional.