Chocolate mousse melting moments recipe
I first made these by chance: I was going to use buttercream as a filling but when I opened the fridge I noticed some little pots of mousse I’d made the night before, so I tried them instead. And my, do they work well: they are like the best Bourbons you’ve tasted. You will need to make the chocolate mousse well in advance.
This recipe makes 15 moments.
You will also need a large baking tray covered in baking parchment and a piping bag fitted with a large open star nozzle.
Ingredients
- 250 g unsalted butter, softened
- 60 g icing sugar
- 1 tsp vanilla extract
- 250 g plain flour
- 50 g cornflour
- 60 g cocoa powder
- 8.8 oz unsalted butter, softened
- 2.1 oz icing sugar
- 1 tsp vanilla extract
- 8.8 oz plain flour
- 1.8 oz cornflour
- 2.1 oz cocoa powder
- 8.8 oz unsalted butter, softened
- 2.1 oz icing sugar
- 1 tsp vanilla extract
- 8.8 oz plain flour
- 1.8 oz cornflour
- 2.1 oz cocoa powder
- 100 g dark chocolate
- 50 g milk chocolate
- 100 ml double cream
- 1 large egg yolk, beaten
- 30 g icing sugar
- 3.5 oz dark chocolate
- 1.8 oz milk chocolate
- 3.5 fl oz double cream
- 1 large egg yolk, beaten
- 1.1 oz icing sugar
- 3.5 oz dark chocolate
- 1.8 oz milk chocolate
- 0.4 cup double cream
- 1 large egg yolk, beaten
- 1.1 oz icing sugar
Details
- Cuisine: English
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 15 mins
- Serves: 5
Step-by-step
- Start by making the chocolate mousse filling. Finely chop the dark and milk chocolate and tip into a bowl. Heat the cream in a small saucepan until it is just below boiling point and then pour over the chopped chocolate and stir gently until the chocolate has melted. Add the egg yolk and icing sugar and stir until smooth and glossy. Chill until set.
- Make the melting moments. Combine the butter, icing sugar and vanilla in the bowl of a free-standing mixer or food processor and blend until light and fluffy. Sift the flour, cornflour and cocoa into the bowl and beat until smooth.
- Spoon the mixture into a piping bag fitted with a large, open star nozzle and pipe 30 swirls onto the lined baking tray. Chill the melting moments in the fridge for 15 minutes.
- Preheat the oven to 180°C/350°F/Gas Mark 4. Bake the melting moments on the middle shelf of the preheated oven for 12–15 minutes until firm. Leave to cool on the baking tray.
- Spoon the chocolate mousse into the clean piping bag; pipe onto 15 of the cookies and then sandwich with the remaining cookies.
- Remember – this recipe contains raw egg, so be careful who you feed it to!
Recipe from A Passion For Baking by Jo Wheatley, Constable 2013
Jo Wheatley is fronting The Big Hour Cake Sale, which takes place 21-27 October and is the biggest annual fundraiser for Rainbow Trust Children’s Charity. For further details on how to register and to see some of Jo’s tasty recipes please visit: thebighour.org.uk
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