Chocoholics I got you covered with this bad boy. A cross between a cheesecake and a mousse, with all the banging flavours of my fave treat – Maltesers. Buttery crunchy biscuit base with a velvety smooth malted choc filling, topped with ganache and of course maltesers. This serves around 10-12 people. Tip- This is soft set dessert so I like to keep mine frozen as its easier to cut into perfect portions.
Chocolate Malted Mousse Cake
Servings: 12 slices
20cm springform tin
Whisk (Electric ideally)
300 g digestive biscuits
150 g unsalted butter (melted)
25 g cocoa powder
4 tbsp horlicks or any malt powder
500 g cream cheese
100 g icing sugar
1 tsp vanilla bean paste or extract
300 ml double cream
250 g Dark chocolate
70 g milk chocolate
70 ml double cream
Add the biscuits to a wizzy and blitz into a fine crumb or alternatively put the biccys in a ziplock bag and bash with a rolling pin. Mix in the cocoa powder.
Add in the melted butter and mix until its combined. Press evenly into the bottom of the tin. Cover with cling film and pop in the fridge whilst you make the filling.
Melt the chocolate until smooth (I use the microwave on short bursts). Leave to cool for a few min.
In a large bowl whisk the cream cheese, icing sugar and vanilla until smooth. Mix in the cooled melted chocolate and horlicks powder.
Add in the double cream, whip up until thick and mouse like. Try not to over whisk as it will split, you want it to form soft peaks. Frequently stop the whisking to check.
Spread over the biscuit base and leave to set for a minimum of 5-6 hours (overnight preferably) in the fridge or 3hr in the freezer if you are in a hurry.
Chop your chocolate into fine chunks and place in a bowl; if you have choc buttons even better. In a separate bowl warm your cream in the microwave around 30sec-1min needs to be pretty hot.
Pour over the chocolate and slowly stir until completely combined and chocolate has melted; it should be nice and glossy. Allow to cool slightly before topping the cake.
Put a border of maltesers around the mousse cake by gently pressing them in slightly so they don't fall off. Pour the cooled ganache into the centre of the cake and quickly spread evenly to the border of maltesers before it sets.
Pop back in the fridge or freezer for 30 min before serving. The cake will last for three days in the fridge or you can freeze it for up to a month! I like to keep mine frozen as it's a lot easier to cut perfectly.