Decadent Chocolate Mousse Cake

Method

• For the base:
• Prepare a 22cm springform cake tin. Line the bottom with baking paper
• Follow Instructions on Snowflake Creations Chocolate Brownie box, bake in a 22cm round springform cake tin, 2cm thick
• Cool completely and leave in the tin
• For the mousse:
• Whip half the cream to medium peaks and chill in the fridge
• Heat the other half of the cream to just below boiling, then pour over the chopped chocolate. Rest for a minute, then mix through until smooth and chocolate has melted.
• Whip egg yolks on high speed for one minute
• Boil sugar and water to 120ºC
• Set egg mixer to medium speed and gradually add the hot sugar down the side of the bowl. Be careful! Increase the mixer speed until high, and whip until the mixture has cooled to about 40º and doubled in volume
• Fold the warm chocolate into the whipped egg yolks and cool to just above room temperature
• Fold in the chilled whipped cream, being careful not to knock the air out of the mixture
• Pour the mousse over the cooled Creations Chocolate Brownie base in the cake tin
• Cover the pan in plastic wrap and freeze the cake to set, preferably overnight. Release the springform tin carefully, then move to the fridge for a few hours before serving