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Chocolate mousse log

  • 6:25 Prep
  • 8 Servings


  • 180g dark chocolate, chopped
  • 2 eggs, separated
  • 3/4 cup thickened cream
  • 2 tablespoons instant espresso coffee powder
  • 1/3 cup boiling water
  • 250g packet chocolate chip cookies
  • 250g strawberries, halved
  • Icing sugar mixture, to serve


  • 1
    Place chocolate in a heatproof bowl. Place bowl over a saucepan of simmering water, making sure bowl doesn’t touch water. Heat, stirring occasionally with a metal spoon, for 3 to 4 minutes or until chocolate is melted and smooth. Remove from heat. Cool slightly. Add egg yolks. Stir until smooth.
  • 2
    Using an electric mixture, beat cream until soft peaks form. Gently fold half the cream into chocolate mixture until smooth. Fold in remaining cream.
  • 3
    Wash and dry beaters and bowl. Beat egg whites until soft peaks form. Fold into chocolate mixture. Cover. Refrigerate for 2 hours or until just firm.
  • 4
    Place coffee and boiling water in a heatproof bowl. Stir to dissolve coffee. Cool.
  • 5
    Dip top half of biscuits into coffee mixture. Sandwich biscuits with chocolate mixture on a plate to form a log shape. Spread log with remaining chocolate mixture, swirling chocolate to give a rough texture. Cover loosely with plastic wrap. Refrigerate overnight (see note).
  • 6
    Top with strawberries. Dust with icing sugar. Serve.

Source: taste.com.au


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