Quick & Easy

Chocolate Irish cream mousse cake

Light and decadent at the same time.
Christmas tree truffle cakeBen Dearnley

With an Irish cream chocolate mousse centre, crunchy chocolate ripple base and Ferrero Rocher topping, this decadent cake will be every chocoholics’ new favourite.

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1.Place the ice-creams in refrigerator for 30 minutes to soften slightly. Place a serving plate into the freezer to chill.
2.Lightly spray a dolly varden cake pan or pudding basin (2.5 litres/10 cup capacity) with oil. Make a cross on the bench with two long pieces of plastic or freezer wrap. Line pan with plastic wrap.
3.Combine chopped cookies with vanilla ice-cream; mix well. Place alternating scoops of ice-cream into lined pan; press in. Level the top. Cover with plastic wrap. Freeze for 8 hours or overnight until firm.
4.Meanwhile, unwrap Raffaello; press a toothpick into Rafaello. Snip the top off the marshmallow; press toothpick into marsmallow to join. Pipe on a face and hat (beret) with writing icing. Cut a 5mm strip from sour strap to make a scarf, stretch slightly and wrap around top of marshmallow. Using scissors, make a small point for the hat with the spearmint leaf (may need to re-coat with sugar).
5.Close to serving, turn out pudding onto a plate or tray; remove wrap. Spread whipped cream over cake; lightly press on coconut flakes. Press unwrapped Ferrero Rochers into pudding in a row around the base. Place snowman on top of pudding. Serve immediately.

It is best to start this recipe a day ahead.

Suitable to freeze.


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