https://www.cutoutandkeep.net/projects/chocolate-mousse-melting-moments • Posted by Constable & Robinson
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.
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.
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.
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.
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.
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.
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!