Ingredients
Baked milk chocolate mousse:
- 450g milk chocolate
- 225g butter, unsalted
- 83g castor sugar
- 9 eggs, separated
- 3 tbsp orange zest
- 3 tbsp orange liqueur
- 1/4 cup cocoa powder
- 1 tsp espresso powder
White chocolate mouse:
- 2 1/2 cups whipping cream, cold
- 3 tsp gelatine, unflavoured
- 6 tbsp water
- 1 1/3 cups white chocolate, chopped
- 75g butter
- 4 eggs, XL, separated
- 4 tbsp sugar
- 2 tbsp hazelnut liqueur
Crispy base:
- 1/3 cup hazelnuts, toasted
- 1 1/3 cups puffed rice cereal
- 140g dark chocolate
- 1/2 cup chocolate hazelnut spread
Modelling chocolate:
- 2 cups white chocolate
- 1/3 cups glucose
- 1 tbsp glucose
- 1/2 cup icing sugar
- 1/2 cup corn starch
Preparation method
Baked milk chocolate mousse:
- Preheat oven to 180 C
- Melt chocolate and butter over bowl of simmering water
- Whisk egg whites until stiff peaks form
- Whisk yolks and sugar until pale, then combine with the orange zest and orange liqueur
- Add the chocolate to yolk mixture, fold in the remaining ingredients
- Pour into greased tin, dusted with cocoa powder and bake for 30 minutes
- Cool in tin and un-mould once set
White chocolate mouse:
- Chill large mixing bowl and beater for whipped cream
- Refrigerate 2 cups of cream
- Sprinkle gelatine over water, and let stand for 5 minutes
- Combine white chocolate and 1/2 cup cream in a bowl over simmering water
- Stir until melted, then add butter and liqueur
- Melt gelatine and stir into chocolate mixture
- Add egg yolks, one at a time stirring vigorously after each addition
- In a bowl, beat egg whites until soft peaks form, beat in the sugar
- Whisk until stiff and shiny but not dry
- Fold in 1/4 of the egg whites into the chocolate
- Return mixture to egg whites and fold gently until blended
- Whip cream in the chilled bowl until nearly stiff
- Fold cream into the chocolate mixture
- Pour white mousse on top of the crispy base
- Set in the fridge to chill
Crispy base:
- Melt chocolate in bowl over simmering pot of water
- Add puffed rice, chocolate spread and chopped nuts, mix to combine
- Smooth into an oiled 23cm spring form tin with inverted base for easier removal
- Cool and remove once set hard and use as base of cake
Modelling chocolate:
- Melt the chocolate over a pot of simmering water
- Do not overheat, as chocolate will harden
- In a separate bowl, heat the glucose and then pour over chocolate
- Fold in until just blended
- Pour onto sheet of baking paper, flatten into a patty and seal
- Rest in a bowl covered by a tea towel at room temperature for 1 hour
- Once semi firm, knead with the palm of your hand for 20 seconds until smooth
- Sprinkle work surface with corn-starch and icing sugar
- Roll out and make any decorations with the modelling chocolate
Assembly:
- Once the mousse layers have set, place the white chocolate mousse on top of the baked chocolate mouse and decorate with the modelling chocolate