Chocolate Mousse Cake with Rice Krispie Layer
Ingredients
Crust
- 1 1/4 cups all purpose flour (150g)
- 1/4 cup hazelnut meal (28g)
- 2 tbsp cocoa powder (15g)
- 1/4 cup powdered sugar (35g)
- 90g cold dairy free butter
- 1/2 -1 tbsp cold hazelnut milk
- 1 tsp vanilla extract
- pinch of salt
Chocolate rice krispie filling
- 1 cup Rice Krispie
- 1/2 cup coconut chocolate fudge sauce
- 60g melted dark chocolate
- 1/4 tsp sea salt
Mousse
- 1 can 400ml coconut whipping cream, chilled
- 150g melted dark chocolate
- 3 tbsp maple syrup
Preparation
Preheat oven to 180°C.
In a food processor, combine crust ingredients and pulse to combine.
Chill the dough in the fridge for 15 minutes.
Roll dough into a large rectangle.
Cut out circles and long strips of dough using a cake ring.
Lift the strips and place them on the inside of each cake ring.
Bake for 15-18 minutes.
Let crust cool while preparing the fillings.
Combine melted chocolate and chocolate fudge sauce.
Add Rice Krispie and stir until well coated.
Spread the coated rice krispie over the crust.
Scrape out the solid cream from the can of coconut whipping cream.
Beat with a mixer until creamy.
Add melted chocolate and maple syrup, and continue beating until incorporated.
Pour mixture over the rice krispie layer.
Place in the freezer for at least 4 hours or until set.
