Chocolate Mousse Melting Moments

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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!

Comments

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C J. · Honolulu, Hawaii, US · 3 projects 31st August 2013

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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