CHOCOLATE MALT MOUSSE PIE - Bestrecipe005

CHOCOLATE MALT MOUSSE PIE – Bestrecipe005



Oreo crust 

  • 400 grams (approximately 40) Oreo cookies
  • 115 grams (1/2 cup / 1 stick) unsalted butter

Chocolate malt mousse 

  • 150 grams (1 cup) good quality milk chocolate, broken into
    pieces
  • 100 grams (2/3 cup) good quality dark chocolate, broken into
    pieces
  • 480 ml (2 cups) thickened or heavy cream
  • 2 tablespoons malt powder
  • 50 grams (1/2 cup) Maltesers or chocolate malt balls, roughly
    chopped

Cream topping 

  • 240 ml (1 cup) thickened or heavy cream, whipped
  • Maltesers or chocolate malt balls, roughly chopped, to
    decorate

  1. Add Oreo cookies (cream and all) to a food processor and
    blend until they resemble fine crumbs. Melt butter in the microwave and then
    pour over crushed Oreos and whiz again until the mixture resembles wet sand.
  2. Press Oreo crumbs into a 9 inch pie plate and press down
    gently using the back of a spoon to form an even layer. Pop in fridge.
  3.  Add milk chocolate
    and dark chocolate to a microwave safe bowl. Heat in the microwave, stirring
    every 30 seconds, until melted and smooth. Set aside to cool slightly.
  4. Use an electric mixer on medium speed to beat cream until
    whipped with stiff peaks. Gently fold cream into melted chocolate. Add malt
    powder and chopped Malt balls and fold until smooth.
  5. Pour chocolate mousse over Oreo base. Smooth top using a
    spatula and cover with plastic wrap. Refrigerate for at least 4 hours (or
    overnight) until set.
  6. To serve, use an electric mixer on medium speed to beat
    remaining cream until thick and whipped. Spread cream over top of mousse.
    Sprinkle with Malt balls.





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