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Time
1h00

A Passion for Baking
Chocolate Mousse Melting Moments
Makes 15

I first made these by chance: I was going to use buttercream as a
filling but when I opened the fridge I noticed some little pots of mousse
I’d made the night before, so I tried them instead. And my, do they work
well: they are like the best Bourbons you’ve tasted. You will need to
make the chocolate mousse well in advance.

Posted by Constable & Robinson Published See Constable & Robinson's 7 projects » © 2018 Jo Wheatley / Constable & Robinson · Reproduced with permission. · Taken from A PASSION FOR BAKING by Jo Wheatley published by Constable in hardback at £16.99.
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  • Step 1

    Start by making the chocolate mousse filling.
    Finely chop the dark and milk chocolate and tip
    into a bowl. Heat the cream in a small saucepan
    until it is just below boiling point and then pour
    over the chopped chocolate and stir gently until
    the chocolate has melted. Add the egg yolk and
    icing sugar and stir until smooth and glossy.
    Chill until set.

  • Step 2

    Make the melting moments. Combine the butter,
    icing sugar and vanilla in the bowl of a free-standing
    mixer or food processor and blend until light and
    fluffy. Sift the flour, cornflour and cocoa into the
    bowl and beat until smooth.

  • Step 3

    Spoon the mixture into a piping bag fitted with
    a large, open star nozzle and pipe 30 swirls onto
    the lined baking tray. Chill the melting moments
    in the fridge for 15 minutes.

  • Step 4

    Preheat the oven to 180°C/350°F/Gas Mark 4.
    Bake the melting moments on the middle shelf
    of the preheated oven for 12–15 minutes until firm.
    Leave to cool on the baking tray.

  • Step 5

    Spoon the chocolate mousse into the clean piping
    bag; pipe onto 15 of the cookies and then sandwich
    with the remaining cookies.

    Remember – this recipe contains raw egg,
    so be careful who you feed it to!

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Comments

C J.
C J. · Honolulu, Hawaii, US · 3 projects
When you say cornflour, do you mean cornstarch or masa harina? I can't really tell which one by looking up the term online. I would assume it's masa harina because I wouldn't think you'd need a thickener like cornstarch in this recipe. But you never know.
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