Servings / number of people: 10 servings
Preparation time: 30 minutes
Category: Christmas
Ingredients to prepare Chocolate and Nougat Mousse Cake
For the base:
150 g of Maria biscuits (approximately 26 biscuits)
60 g of butter (melted)
For the nougat mousse:
250 g of soft almond nougat (Jijona nougat)
100 ml of milk
40 g of sugar (adjustable to taste)
500 ml of whipping cream (very cold)
3 sheets of gelatin (or 6 g of powdered gelatin)
For the chocolate topping:
75 g of dark chocolate (chopped)
75 ml of whipping cream (warm)
1 teaspoon of butter
Almonds
How to make Chocolate and Nougat Mousse Cake
Place the biscuits in a food processor or airtight bag and grind them until they have a powdery texture. Melt the butter and mix it well with the crushed biscuits. Place the mixture in the bottom of a 18 cm diameter springform tin, lined with baking paper. Press down well with a spoon or the bottom of a glass to compact. Place the tin in the fridge while you prepare the mousse.
If you use gelatin sheets, place them in cold water for about 5 minutes to hydrate. In a bowl, crumble the nougat and add the milk and sugar (to taste). Heat the mixture in the microwave for 1 minute (or in a saucepan over medium heat) and mix well until the nougat is soft and smooth. Drain the gelatine leaves and add them to the hot nougat mixture, stirring until they dissolve completely.
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