Chocolate Mousse Slices

Chocolate mousse slices are a simple no-bake dessert with a buttery biscuit base, rich chocolate mousse filling, and a light whipped cream topping.

For our recipe, we have used Ritzbury Choco Mo Biscuits provided to us by one of our partners, Pyramid. These chocolate coated biscuits are rich in chocolate flavour and pair well with coffee or tea. They are a yummy snack to have when you crave something chocolatey and sweet.

Serving Size: 8 pieces

Ingredients:

For the base

• 20 Ritzbury Choco Mo Biscuits
• 50g unsalted butter

For the mousse

• 1 ½ cup water
• 150g cooking chocolate, coarsely chopped
• 2/3 cup whipping cream

For the topping

• 1/3 cup whipping cream
• 1 tsp icing sugar
• 1 tsp cocoa powder

Instructions:

1. Line a square tray with baking paper. We used a 6.5×6.5-inch tray for this.

2. Break 20 Ritzbury Choco Mo Biscuits in half and pulse them in a medium sized blender for about 10 times, until finely crushed. Transfer to a small bowl.

3. Melt 50g unsalted butter in a saucepan over low heat, stirring with a spatula. This will take around 1 minute. Add the melted butter to the crushed biscuits and mix well using a spoon.

4. Transfer the biscuit mixture to the prepared tray and spread it evenly, pressing it down with a spatula or spoon. Place in the fridge to chill for 30 minutes.

5. Add 1 ½ cups water to a saucepan and heat until steaming. Reduce the heat to low and place a glass bowl over the saucepan (the saucepan should be smaller than the bowl, so that it can sit nicely on top of the pot without touching the water). Add 150g cooking chocolate and melt, stirring occasionally with a spatula. Set aside to cool slightly.

6. Add 2/3 cup whipping cream to a medium bowl and whip using a hand mixer on low speed until stiff peaks form. This took us around 2 minutes and 20 seconds. It will be easier to whip the cream if you chill it in the freezer for 5 to 10 minutes before whipping.

7. Gently fold the whipped cream into the melted chocolate in 3 batches using a spatula.

8. Spread the chocolate mousse evenly over the chilled biscuit base. Lightly tap the tray on the counter to remove any air bubbles. Place in the fridge while preparing the topping.

9. In another medium bowl, add 1/3 cup whipping cream and 1 tsp icing sugar. Whip using a hand mixer on low speed until stiff peaks form, which takes approximately 2 minutes. Transfer the whipped cream to a piping bag.

10. Pipe the whipped cream over the mousse as desired and dust with 1 tsp cocoa powder.

11. Place in the fridge to chill for at least 1 ½ hours or overnight before serving. Cut into 8 equal pieces.