This 4 ingredient chocolate mousse cake has an added minty twist thanks to Oude Meester Liqueur. Its the easiest and creamiest show-stopping dessert that youll ever make! Subscribe to our channel to join our Foodies fam & HIT that notification bell so youll never miss a new delicious recipe.Full recipe Serves 10 Hands-on time: 25 minutes Hands-off time: 3 hours INGREDIENTS 2 packets (133g each) chocolate sandwich biscuits cup Oude Meester Peppermint Liqueur, plus 2 tbsp for the cookie base 4 slabs (80g each) dark chocolate, roughly chopped 2 cups (560ml) cream Serving suggestion: Mint chocolate, roughly chopped Mint sprigs Oude Meester Peppermint Liqueur on the rocks *Microwave cooking times may vary due to wattage; use the timings below as a guide. METHOD 1. Line the bottom and sides of an 20cm springform cake tin with baking paper and set aside until needed. 2. Add the chocolate sandwich biscuits to a resealable plastic bag and lightly bash into fine crumbs using a rolling pin. 3. Transfer the biscuits to a heatproof bowl and microwave for about 1 minute. Add 2 tablespoons of the Oude Meester Peppermint Liqueur to the crumbs to ensure the mixture is wet enough. Transfer the crumbs to the cake tin and using a glass, firmly press the biscuit mixture into the bottom of the tin creating the base for the cake. Refrigerate while making the mousse filling. 4. In a large heatproof bowl, combine cup (60ml) of the cream with cup of Peppermint Liqueur. Microwave for about 1 minutes until just hot. *Chef`s Tip: Ensure the mixture doesn't boil. 5. Add in the chopped chocolate while the cream is warm. Allow it to sit for a minute before stirring until smooth and glossy. If all the chocolate doesn't melt, microwave the mixture for another minute stirring in 15-second intervals. Allow to cool for 5-7 minutes. 6. In a large clean bowl, beat the remaining 2 cups cream using an electric mixer until firm peaks form. *Chef`s Tip: To ensure the cream has reached firm peaks, you should be able to tip the bowl upside-down without any cream moving. 7. In 2 batches, carefully fold the cream through the cooled chocolate without bumping out too much air. 8. Transfer the mousse filling to the cake tin over the biscuit base. Smooth with a spatula, cover and refrigerate for 3-3 hours or until set. 9. Garnish the mousse cake with roughly chopped mint chocolate and fresh mint sprigs and ENJOY with a glass of Oude Meester Peppermint liqueur served over ice! *Chef`s Tip: To slice neatly, run a knife under hot water and dry before slicing. Planning to try this? If yes, please share your pictures with us on the Foodies of SA Group on Facebook https://www.facebook.com/groups/foodiesofsa #ad #paidpartnership #moussecake #chocmint #chocolate
