Tuesday, February 5, 2008

Chocolate Mousse Fridge Cake

6 oz packet Maltesers, crushed
9 oz mascarpone cheese
1/2 pint thickened cream, whipped
16 oz White Choc & Macadamia Cottage Cookies
2/3 cup Bailey's Irish cream liqueur

Chocolate mousse
10 1/2 oz good-quality dark chocolate, roughly chopped
2 eggs, at room temperature
1/4 cup caster sugar
3/4 cup thickened cream, whipped

Make chocolate mousse Place chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 2 to 3 minutes, stirring every minute with a metal spoon until almost melted. Stir until smooth. Set aside to cool slightly. Using an electric mixer, beat eggs and sugar together on high speed for 5 minutes or until pale and thick. Stir in cooled chocolate. Fold in cream. Refrigerate for 30 minutes.
Set aside 1/4 cup of the Maltesers. Fold together mascarpone, cream and remaining Maltesers. Remove the base of a 8 inch springform cake pan. Place side of springform pan on a serving plate (to use as a mould). Line pan side with baking paper. Dip biscuits, 1 at a time, into liqueur, allowing excess to drain. Place biscuits, in a single layer, in mould to cover the base. Spread half the mascarpone mixture over biscuits to cover. Top with 1 layer of biscuits dipped in liqueur.
Spoon mousse over biscuits to cover. Top with 1 layer of biscuits dipped in liqueur. Carefully spread remaining mascarpone mixture over biscuits. Sprinkle with reserved Maltesers. Cover. Refrigerate for 6 hours or overnight, if time permits. Serve.

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