Serves 10 

Hands-on time: 25 minutes 

Hands-off time: 3½ hours 

 

INGREDIENTS 

 

2 packets (133g each) chocolate sandwich biscuits  

¼ cup Oude Meester Peppermint Liqueur, plus 2½ tbsp for the cookie base 

4 slabs (80g each) dark chocolate, roughly chopped 

2¼ cups (560ml) cream 

 

Serving suggestion: 
Mint chocolate, roughly chopped   

Mint sprigs  

Oude Meester Peppermint Liqueur on the rocks 

 

*Microwave cooking times may vary due to wattage; use the timings below as a guide. 

 

METHOD 

 

1. Line the bottom and sides of an 20cm springform cake tin with baking paper and set aside until needed.  

2. Add the chocolate sandwich biscuits to a resealable plastic bag and lightly bash into fine crumbs using a rolling pin.  

3. Transfer the biscuits to a heatproof bowl and microwave for about 1 minute. Add 2½ tablespoons of the Oude Meester Peppermint Liqueur to the crumbs to ensure the mixture is wet enough. Transfer the crumbs to the cake tin and using a glass, firmly press the biscuit mixture into the bottom of the tin creating the base for the cake. Refrigerate while making the mousse filling. 

4. In a large heatproof bowl, combine ¼ cup (60ml) of the cream with ¼ cup of Peppermint Liqueur. Microwave for about 1½ minutes until just hot. *Chef`s Tip: Ensure the mixture doesn't boil. 

5. Add in the chopped chocolate while the cream is warm. Allow it to sit for a minute before stirring until smooth and glossy. If all the chocolate doesn't melt, microwave the mixture for another minute stirring in 15-second intervals. Allow to cool for 5-7 minutes. 

6. In a large clean bowl, beat the remaining 2 cups cream using an electric mixer until firm peaks form. *Chef`s Tip: To ensure the cream has reached firm peaks, you should be able to tip the bowl upside-down without any cream moving. 

7. In 2 batches, carefully fold the cream through the cooled chocolate without bumping out too much air.  

8. Transfer the mousse filling to the cake tin over the biscuit base. Smooth with a spatula, cover and refrigerate for 3-3½ hours or until set. 

Page Break 

 

9. Garnish the mousse cake with roughly chopped mint chocolate and fresh mint sprigs and ENJOY with a glass of Oude Meester Peppermint liqueur served over ice! *Chef`s Tip: To slice neatly, run a knife under hot water and dry before slicing. 

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Planning to try this?

 

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