Chocolate & Speculoos Mousse Recipe

Chocolate Cake

Melt the broken chocolate pieces with the butter in a double boiler. Off the heat, add the chocolate dessert cream and whisk to combine. Add the egg, then the flour. Place 4 circles with an 8 cm diameter on a baking sheet lined with parchment paper. Fill them with batter to a thickness of 5 mm. Preheat your oven to 180°C. Bake for 15 minutes. Set aside.

Chocolate Mousse Place the sheets of gelatin in a bowl of cold water to soften them. Gently heat the chocolate dessert creams with the sugar. When the mixture is warm (but not boiling), add the wrung-out gelatin sheets. Mix off the heat until the gelatin is melted, then let it cool for 10 minutes. Whip the heavy cream with an electric mixer until it is firm. Gently fold in the chocolate cream.

The assembly of the dessert. Pour this mousse over the 4 cold chocolate cakes, still in their molds. Let it set for 1 hour in the refrigerator before placing it in the freezer for 2 to 3 hours. Unmold by running a knife along the edges and place on the serving dish. Allow to defrost in the refrigerator.

To finish the whipped cream Mix the speculoos paste and mascarpone cream, then add the whipped cream. Whip with an electric mixer until you obtain a firm whipped cream. Pour into a piping bag and pipe small domes onto the desserts. For extra indulgence, add some crushed cookies.