Chocolate Mousse Cake

Chocolate mousse lovers, this one’s for you! Take your desserts to the next level with this show stopping dessert. Delicately decorated with chocolate leaves and a maple walnut crumb, and layers of light, fluffy white and milk chocolate mousse.

Tips with Butter

Keep a block of Westgold Butter in your freezer for those baking or white sauce emergencies.


Brown sugar shortbread:
150g Westgold butter, softened
50g brown sugar
110g flour
50g cornflour

Chocolate soil:
50g shortbread mixture (above)
2 teaspoons cocoa
2 teaspoons flour

Dark chocolate mousse:
175g dark chocolate 70 %
50g butter
½ teaspoon gelatine
1teaspsoon water
1 egg
30g sugar
200ml cream, softly whipped

White chocolate mousse:
250g white chocolate
100ml cream, heated
1 teaspoon gelatine
2 teaspoon water
250ml cream, softly whipped

To decorate:
75g each melted milk and dark chocolate
10-15 camelia leaves
fresh blackberries

Maple walnut nuggets:
½ cup walnut halves
2 Tablespoons maple syrup
1 Tablespoons butter
2 Tablespoon brown sugar
pinch salt


To make shortbread: cream butter and sugar together until light and creamy. Stir in flours. Weigh off 50gm of the finished mixture and add the 2t cocoa and flour. Crumble this mixture onto some baking paper and bake for 15-20 mins until crisp. Line the bottom of a 20cm spring form cake tin with paper and spread out the remaining shortbread. Bake at 160deg C for 15-20mins. Cool. Line the sides of the tin with plastic wrap before adding the mousses.

To make the white chocolate mousse: pour the hot cream into the chopped white chocolate and stir until smooth. Mix together the gelatine and water and leave to swell. Microwave the gelatine for a few seconds to dissolve. Stir into the white chocolate and cream. Leave to cool for 10mins. Fold in the cream and pour over the cooked shortbread base. Refrigerate for 2 hours.

To make the dark chocolate mousse: melt the butter and add the chocolate. Stir until smooth. Mix together the gelatine and water and leave to swell. Microwave the gelatine for a few seconds to dissolve. Stir into the chocolate and butter. Leave to cool for 10mins. Whisk together the egg and sugar until very fluffy and creamy. Fold into the chocolate and butter mix. Fold in the whipped cream and pour onto the set white chocolate mousse. Refrigerate for 2 hours.

To make the chocolate leaves: spread melted chocolate over clean camelia leaves and leave to set in the fridge. Gently peel off the leaves from the chocolate and leave in the fridge until needed.

To make walnut nuggets: put all ingredients into a saucepan and stir over a low heat until the mixture caramelises and the walnuts are well coated. Tip onto greased baking paper and leave to set.

To assemble: remove cake from tin and put onto a cake plate. Sprinkle over the chocolate soil, add the chocolate leaves, walnut nuggets and blackberries. Serve.


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