INGredients
BASE
- 150g Anzac biscuit, crushed
- 50g butter, melted
FILLING
- 300ml thickened cream
- 100g cream cheese
- 70g caster sugar
- 300g dark chocolate buttons
- 50ml milk
- 1 tsp vanilla paste
TOPPING
- 200ml cream
- 200g dark chocolate buttons
- 2 cups desiccated coconut
DIRECTIONS
- For the base, place the biscuits in a food processor, and pulse for 30 seconds until finely crumbed.
- While blending, slowly pour the melted butter.
- Divide the crumbed mixture into the bottom of 2 x 8cm cake tins (or one large cheesecake tin) and press for an even surface, then place into the fridge for a few minutes for the butter to harden.
- For the filling, whip the cream until soft peaks with a bench mixer. Remove from the bowl and set aside.
- Place cream cheese and sugar in the bench mixer and beat until well combined.
- To make the chocolate mixture, heat up half the milk and vanilla paste to a light simmer. Remove from the stove and add the chocolate. Mix together until smooth. Add the rest of the milk to help cool it slightly.
- Add chocolate mixture to the cream cheese and whip until it lightens in colour.
- Fold the cream into the chocolate mixture- use a spatula, being careful not to knock all the air out of the mousse.
- Pour the filling over the base(s) and level it out with a knife. Place in the freezer for 3 hours to set.
- For the ganache, place the cream into a heat proof bowl and heat in the microwave for 1 minute 30 seconds, until the cream is just boiling. Remove from the microwave and add the chocolate. Stir until you achieve a smooth consistency. Allow to cool slightly before pouring over the cake.
- Once the mousse cake has set remove from the freezer and allow it to sit at room temperature for a few minutes, and then release the spring to remove the ring.
- Place cake on a wire rack over a tray and coat it with the chocolate ganache, covering the top and the sides.
- Sprinkle the top and sides with shredded coconut to finish decorating. Place in the fridge for 15 minutes to allow the chocolate set.