Frozen chocolate mousse cake

Name: Frozen chocolate mousse cake
Cook time: 30 min
Total time: 30 min
Ingredients: 200 gram dark chocolate, chopped; 2 1/4 cup (450g) ricotta; 1/2 cup (110g) caster sugar; 150 gram almond nougat, coarsely chopped; 300 millilitre thickened cream; 1/2 cup (125ml) pouring cream; 200 gram milk chocolate, finely chopped; 125 gram raspberries; 1/4 cup (20g) roasted flaked almonds

www.womensweeklyfood.com.au

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Cook Time: 30 minutes

Total: 30 minutes

Servings: 8

Ingredients

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200 gram dark chocolate, chopped2 1/4 cup (450 grams) ricotta1/2 cup (110 grams) caster sugar150 gram almond nougat, coarsely chopped300 millilitre thickened cream1/2 cup (125 milliliters) pouring cream200 gram milk chocolate, finely chopped125 gram raspberries1/4 cup (20 grams) roasted flaked almonds

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Instructions

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Step 1

Grease a 14cm x 21cm loaf pan. Line base and two long sides with baking paper, extending the paper 5cm above edges of pan.

Step 2

Place dark chocolate in a small heatproof bowl over a small saucepan of gently simmering water (don't allow bowl to touch water). Stir until melted.

Step 3

Process ricotta and sugar until smooth; transfer to a medium bowl. Stir in melted chocolate and nougat.

Step 4

Beat cream in a small bowl with an electric mixer until soft peaks form. Fold cream into chocolate mixture. Spoon mixture into pan, cover with foil and freeze overnight.

Step 5

To make chocolate sauce, bring cream almost to the boil in a small saucepan over low-medium heat. Add milk chocolate and stir until smooth.

Step 6

Turn mousse cake onto a serving platter and drizzle with a little of the chocolate sauce. Scatter with raspberries and nuts. Serve sliced with remaining chocolate sauce.