Chocolate & Hazelnut Yogurt Mousse Cake
Total Time: 6 Hours
30 Minutes
Servings: 12 slices
Simple, light and no need for cooking, this mousse-style cake will be an instant hit.
All You Need Is ...
- Vegetable oil, for greasing
For the base
- 250g Medjool dates, stones removed
- 50g rolled oats
- 150g cashew nuts
- 2 tablespoons cocoa powder
For the chocolate mousse
- 4 sheets leaf gelatine
- 300g double cream
- 100g full-fat Greek yogurt
- 1 tub Betty Crocker™ Fudgy Chocolate & Hazelnut Flavour Icing
For the chocolate ganache and topping
- 100g dark chocolate, broken into pieces
- 100ml double cream
- 50g pistachios, chopped
Betty's Easy Steps
- Grease a 23cm spring form tin and line the base and side with baking paper. To make the base, put the dates, oats, nuts and cocoa powder into a food processor and pulse until finely ground and starting to stick together; about 2-3 minutes. Press the mixture evenly into the base of the tin, making sure to press down firmly.
- To make the mousse, soak the gelatine leaves in cold water for 5 minutes, then squeeze out the excess water. Place the soaked leaves in a pan and, over a very low heat, melt slowly. Meanwhile, whisk the double cream in a large bowl with an electric hand-held mixer or stand mixer fitted with a whisk attachment until stiff peaks form. Whisk the yogurt, icing and gelatine together in a separate bowl, then gently fold into the cream, until fully combined. Spread the mousse evenly over the top of the base layer. Cover and chill for 2 hours.
- To make the chocolate ganache, put the chocolate and cream in a small heatproof bowl over a pan of gently simmering water. Heat until the chocolate has melted, then stir to combine with the cream. Set aside to cool for 5 minutes, then pour over the top of the mousse. Sprinkle the pistachios over the top, then chill in the fridge for 4 hours or overnight. Remove from the tin and slice to serve.
Betty's Tips
- Decorate with fresh fruit instead of nuts. Raspberries would work very well.
- To make slicing the cake easier, dip a thin bladed knife in hot water and wipe dry, then use to slice the cake.
- When melting the gelatine do not let the mixture boil as this can prevent a good set being achieved.
