There’s some warm weather happening outside and I am still living with a crippling chocolate craving. Perfect timing for this Frozen Chocolate Mousse Loaf!
I love this stuff. You make it, slice it up, and then the slices sit all patiently wrapped in foil (individually or just in the loaf) until you need them, and then you eat them frozen. This is actually a big step up from how I was dealing with my chocolate craving before, which was to eat mini chocolate cream pies straight from the freezer, frozen cream and all (patience? Never heard of it). My Chocolate Mousse Loaf is meant to be eaten frozen! Win! It’s also a pretty great way of making ice cream without an ice cream maker, and will work with milk or white chocolate. Hmm, white chocolate, I’m feeling a frozen white chocolate cassata mousse coming on.
It also has a top coating of Oreo crumbs, so it has a lot of the hallmarks of chocolate cream pie without the binge-eating embarrassment factor of noshing something that is meant to be served chilled while it is in fact frozen solid.
Sprinkling may be the best bit.
And it has just FOUR INGREDIENTS (five if you like Oreos). SUPER SIMPLE!
Chocolate. Cream. Eggs. Rum. Done.
Frozen Chocolate Mousse Loaf
makes about 16 slices for noshing out of the freezer, for a lavish (very rich!) dessert you could cut the slices thicker to serve 8-10 people
ingredients
200g dark chocolate (about 50% cocoa solids is ideal)
4 large eggs, separated
150 mL whipping cream
10 mL rum (or brandy, vodka or other liqueur of your choice)
1/2 package oreo crumb sprinkles (about 5 cookies, crushed), optional
mixing
Line a deep 10cm x 25cm loaf pan with cling wrap.
Melt the chocolate and let cool. Stir in the egg yolks and rum until smooth. Whip the cream until peaks form (but don’t over whip!) and fold into chocolate mixture. Whip the egg whites until stiff peaks form, then gently fold into the chocolate mixture.
Pour the mixture into the prepared loaf pan and sprinkle with the Oreo crumbs, pressing them down onto the mousse very gently. Freeze several hours until solid. Remove from the freezer and remove the cling wrap (don’t tip the loaf upside down, you might lose some of your cookie crumbs!), then slice the loaf into 1.5 cm slices. Eat on its own, or if you are feeling flasher:
- serve with fresh raspberries and a swirl of whipped cream;
- drizzle with salted caramel and sprinkle with chopped roasted salted peanuts; or
- maybe just plop that sucker down in a pool warm ganache and try to eat it all before everything melts.
Enjoy!xxx
