Chocolate Mousse Squares
1 hr 5 min.
ready in 3 h. 5 min.
- For the base
- ½ cup unsalted butter (melted)
- ¾ cup cocoa powder
- ½ cup light brown sugar
- ½ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon instant Espresso powder
- ¼ teaspoon salt
- ½ cup all-purpose flour
- For the mousse
- ½ teaspoon Powdered gelatine
- 1 tablespoon water
- 4 ounces Dark chocolate (60% cocoa solids, finely chopped)
- 1 cup cream (48% fat)
- 1 teaspoon instant Espresso powder
- 1 tablespoon sugar
- To decorate
- Red currant
For the base: heat the oven to 180°C (160° fan) 350°F gas 4. Line a deep 20cm|8" square cake tin with non-stick baking paper.
Mix together the butter, cocoa powder, sugar, and brown sugar until it forms a thick, grainy paste.
Add the eggs, vanilla, salt, and espresso powder and whisk until smooth.
Sift in the flour and fold in gently until incorporated.
Spread evenly in the tin and bake for about 25 minutes, until a skewer inserted into the centre comes out with a few moist crumbs attached. Remove from the oven and cool completely in the tin.
For the mousse: sprinkle the gelatine over the water in a cup and leave to stand for 5 minutes to soften.
Place the chopped chocolate in a heatproof bowl.
Heat 75ml|1/3 cup of cream until steaming. Whisk in the softened gelatine and espresso powder until dissolved. Pour the warm cream over the chocolate. Gently whisk until smooth.
Whisk the remaining cream with the sugar until it forms soft peaks.
Fold half the whipped cream into the chocolate mixture until blended, then fold in the remaining cream.
Spoon on top of the base and smooth the top. Cover with cling film and chill for at least 2 hours until set.
Cut into squares and decorate with redcurrants and fudge shavings.