Decadent Tall Chocolate Mousse Cake with salted Caramel Drip

Name: Decadent Tall Chocolate Mousse Cake with salted Caramel Drip
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Ingredients: For the Crunchy Cookie Crumb; 1 tsp Cornstarch or cornflour; 1 tsp salt; 2/3 cup or 105g (3.7 ounces) (3.7 ounces (104.89 grams)) plain or all-purpose flour; 1/2 cup 105g (3.7 ounces) (3.7 ounces (104.89 grams)) sugar; 2/3 cup 80g (2.82 ounces) (2.82 ounces (79.95 grams)) cocoa powder; 350g (12.35 ounces) (12.35 ounces (350.12 grams)) milk chocolate to coat

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Prep Time: 60 minutes

Cook Time: 60 minutes

Total: 120 minutes

Servings: 12

Author : Ann Reardon

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Decadent Tall Chocolate Mousse Cake with salted Caramel Drip

Ingredients

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For the Crunchy Cookie Crumb1 tsp Cornstarch or cornflour1 tsp salt2/3 cup or 105 grams (3.7 ounces) (3.7 ounces (104.89 grams)) plain or all-purpose flour1/2 cup 105 grams (3.7 ounces) (3.7 ounces (104.89 grams)) sugar2/3 cup 80 grams (2.82 ounces) (2.82 ounces (79.95 grams)) cocoa powder350 grams (12.35 ounces) (12.35 ounces (350.12 grams)) milk chocolate to coat

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Instructions

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Step 1

Put the cornstarch, salt, flour, sugar and cocoa powder into a bowl and stir.

Step 2

Add in the melted butter and continue to mix it until you get a crumbly dough.

Step 3

Sprinkle them onto a baking tray in chunks and bake them for 20 minutes.

Step 4

When you first get them out of the oven they will be quite soft, but they will crisp up as they cool.

Step 5

Once they are firm tip half of them into an airtight container for later, and pour the other half into a bowl of melted chocolate. The chocolate doesn’t need to be tempered. Stir around until they are well coated. Spread them out on some baking paper and refrigerate until set.