Cheesy Pancake Bakes

Classic Chocolate Mousse

 

Serves: 4-6

 

Ingredients:

 

For the Mousse:

​

1 x 150 g box Moir’s Mousse Chocolate flavour

250 ml full cream milk, chilled 

 

For the Garnish:

​

Peppermint crisp, crushed 

Cream

4 fresh mint leaves 

 

Recipe:

​

1. Combine the Moir’s Mousse Chocolate flavour and the chilled full cream milk and beat with an electric beater on a slow speed for 30 seconds. 

 

2. Scrape the sides and bottom of bowl to incorporate all of it.

 

3. Beat another 2 minutes 30 seconds on high speed to incorporate air into the mixture. 

 

4. Portion the mixture out evenly amongst 4 small glass jars.

 

5. Refrigerate for 1-3 hours. 

 

6. Garnish with whipped cream, crushed peppermint crisp and fresh mint. Serve and ENJOY!! 

 

Chocolate Frozen Dessert

 

Serves: 4 -6

 

Ingredients:

 

For the Chocolate Frozen Dessert: 

​

1 x 150 g box Moir’s Mousse Chocolate flavour

360 ml full cream milk, chilled 

4 chocolate lined sugar cones

 

For the Garnish:

​

Dark chocolate sauce, to garnish 

Almond nibs, to garnish 

 

Recipe:

​

1. Combine the Moir’s Mousse Chocolate flavour and the chilled  full cream milk and beat with an electric beater on a slow speed for 30 seconds. 

 

2. Scrape the sides and bottom of bowl to incorporate all of it.

 

3. Beat another 1 minute 30 seconds on high speed to incorporate air into the mixture.

 

4. Pour this mixture into a loaf tin.

 

5. Freeze for 5 hours or overnight for best result. 

 

6. Scoop 2-3 large balls of the frozen dessert into a chocolate coated sugar cone, drizzle with dark chocolate sauce and sprinkle with almond nibs. Prepare 4 and ENJOY!!

 

Chocolate Sheet Pan Cake

 

Serves: 9 -12

 

Ingredients 

 

For the Chocolate Mousse Icing: 

​

1 x 150 g box Moir’s Mousse Chocolate flavour

250 ml full cream milk, chilled 

 

For the Sheet Pan Cake:

​

Moirs Soft ‘n Moist chocolate cake mix

Eggs, as per pack instructions 

Oil,  as per pack instructions 

Milk, as per pack instructions 

 

For the Garnish:

​

Rainbow vermicelli sprinkles

 

Recipe

 

For the Chocolate mousse icing:  

​

1. Combine the Moir’s Mousse Chocolate flavour and the chilled full cream milk and beat with an electric beater on a slow speed for 30 seconds. 

 

2. Scrape the sides and bottom of bowl to incorporate all of it.

 

3. Beat another 2 minutes 30 seconds on high speed to incorporate air into the mixture. 

 

4. Cover the bowl and refrigerate for 1-3 hours. 

 

For the Sheet Pan Cake:

​

1. Preheat the oven and grease a large rectangular baking dish.

 

2. Prepare and bake the chocolate cake, following pack instructions.

​

3. Allow to cool before icing.

 

For the Garnish:

​

1. When the cake has cooled slightly, generously spread the icing over the cake in a rustic but neat manner.

 

2. Sprinkle the rainbow vermicelli sprinkles around the edge of the cake.

 

3. Allow to set.

 

4. Slice large servings and ENJOY!!