Name: Cardamom orange mousse cakes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: Chocolate orange mousse; 300 millilitre thickened cream; 150 gram dark eating chocolate, chopped coarsely; 1 teaspoon finely grated orange rind; 1/4 teaspoon cardamon; Chocolate layer; 25 gram unsalted butter, melted, extra; 50 gram dark eating chocolate, melted; Biscuit layer; 25 gram unsalted butter, melted; 125 gram butternut snap biscuits; 1 teaspoon finely grated orange rind; 1/4 teaspoon cardamon; Orange syrup; 2/3 cup (160ml) orange juice; (55g) caster sugar; 2 tablespoon finely shredded orange rind

Cardamom orange mousse cakes

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Makes 12 Item

Prep

30M

Cook

15M

Total

45M

Ingredients

Chocolate orange mousse

300 millilitre thickened cream

150 gram dark eating chocolate, chopped coarsely

1 teaspoon finely grated orange rind

1/4 teaspoon cardamon

Chocolate layer

25 gram unsalted butter, melted, extra

50 gram dark eating chocolate, melted

Biscuit layer

25 gram unsalted butter, melted

125 gram butternut snap biscuits

1 teaspoon finely grated orange rind

1/4 teaspoon cardamon

Orange syrup

2/3 cup (160ml) orange juice

(55g) caster sugar

2 tablespoon finely shredded orange rind

Method

1.Make orange mousse. Stir cream, chocolate, orange rind and cardamon in small heatproof bowl over small saucepan of simmering water until smooth. Refrigerate 30 minutes or until cool. Beat mousse with electric mixer 2 minutes or until mixture changes to a paler colour. Do not overbeat or mixture will curdle.

2.Grease 12-hole (¼-cup/60ml) mini cheesecake pan with removable bases, line bases with baking paper.

3.Combine chocolate and butter, spoon into holes and let cool for 5 minutes.

4.Process biscuits until fine. Add extra butter, rind and cardamom, process until combined. Spoon mixture into pan holes, press firmly over chocolate bases.

5.Spoon mousse into pan holes and refrigerate overnight.

6.Serve mousse cakes with orange syrup. To make orange syrup stir juice and sugar in small saucepan, over heat, without boiling, until sugar dissolves. Add rind and bring to the boil. Reduce heat and simmer, uncovered, about 10 minutes or until thickened slightly. Cool.

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