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Farmbake Peanut Brownie Mousse Cake

Farmbake Peanut Brownie Mousse Cake

  • Servings: 16
  • Occasion: Dessert, Entertaining, Snack
  • Cooking time: 10 mins
  • Prep time: 30 mins
  • Chill time: 3 hours

Farmbake Peanut Brownie Mousse Cake


Ingredients

Mousse Cake Base
  • 310g Arnott’s Farmbake Peanut Brownie cookies
  • 100g Butter, melted
Mousse Cake Filling
  • 2 tblsp Lemon marmalade
  • 400g Dark chocolate, chopped
  • 600ml Thickened cream
  • Fresh strawberries and cream to serve

Preparation

Step 1 Grease and line a 22cm springform tin. Place Arnott’s Farmbake Peanut Brownie cookies in the bowl of a food processor and process until fine crumbs. Add butter and process until combined.


Step 2 Spoon mixture into base of pan and smooth over with the back of spoon. Refrigerate.


Step 3 Remove cream from refrigerator for 30-40 minutes to let stand before you melt the chocolate. Place chocolate in a large heatproof bowl over a saucepan of simmering water, stir until melted and smooth. Remove from heat and let cool (see note).


Step 4 Meanwhile place the marmalade in a small glass or microwave safe bowl and microwave for 20 seconds until warmed and slightly runny. Spread over biscuit base.


Step 5 Using an electric mixer beat cream until soft peaks form, gently pour chocolate into the cream and mix for a few seconds then use a spatula or large metal spoon to finish mixing.


Step 6 Pour chocolate mixture over base in prepared tin. Smooth with a spatula. Cover and chill for 3 hours or until set. Dust with cocoa and serve with berries and fresh cream.

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