Chocolate Irish cream mousse cake

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

  • 55 mins preparation
  • 6 hrs marinating freeze
  • Serves 12
  • Print
*For adults to enjoy
Brought to you by Ferrero Rocher


Chocolate Irish cream mousse cake
  • 200 gram chocolate ripple biscuits
  • 1/3 cup (45g) slivered almonds, roasted
  • 100 gram butter, melted
  • 3 bamboo skewers
  • 200 gram dark chocolate melts
  • gold and silver cachous, edible gold glitter
  • 16 (200g) ferrero rocher
Irish cream mousse
  • 200 gram milk chocolate, chopped
  • 100 gram dark chocolate (70% cocoa), chopped
  • 2 1/2 teaspoon powdered gelatine
  • 1/2 cup (60ml) water
  • 2 cup (500ml) thickened cream
  • 4 eggs
  • 1/3 cup (75g) caster sugar
  • 1/4 cup (60ml) irish cream liqueur


Chocolate Irish cream mousse cake
  • 1
    Grease a 20cm springform pan; line base and side with baking paper, extending paper 3cm above side.
  • 2
    Pulse biscuits in food processor until some small chunks remain. Transfer to a medium bowl; stir in almonds and butter. Press mixture lightly over base of pan using a glass. Refrigerate while preparing Mousse.
  • 3
    To prepare Mousse, melt chocolates in a large microwave-safe bowl on 50% power in 30 second bursts, stirring between each to melt evenly. Sprinkle gelatine over water in a small bowl; microwave on 50% power for 30 seconds or until dissolved. Whisk cream in a bowl with an electric mixer until soft peaks form. Whisk eggs and sugar in a separate bowl with an electric mixer on high speed for 5 minutes or until pale and thick. Add gelatine mixture to chocolate then fold in egg mixture. Fold through liqueur, quickly followed by cream.
  • 4
    Pour Irish Cream Mousse over biscuit base in pan. Cover; refrigerate 6 hours or overnight until set.
  • 5
    Meanwhile, draw 2 sets of lines, 6cm apart, on a large piece of baking paper. Turn paper over and place skewers on one end, about 7cm apart. Melt chocolate and place in a plastic piping bag. Snip off the end of the bag to make a fine point. Pipe 12 tree shapes about 4cm wide at the base and the tip of the trees slightly above the top line. Sprinkle with cachous and glitter after piping 3 trees. Pipe another 3 larger tree shapes halfway up the skewers (about 6cm wide at base and 12-14cm tall); sprinkle trees with cachous and glitter after piping each one. Stand or refrigerate until firm, about 5 minutes. Trim skewers about 7cm from base of trees.
  • 6
    Lightly press smaller trees around side of cake. Insert skewers into cake; decorate with unwrapped Ferrero Rocher.


Not suitable to freeze. Chocolate suitable to microwave. To cut neat slices from the cake, dip the knife into warm water and dry with paper towel between each cut. The cake can be made up to 2 days ahead; store in an airtight container in the refrigerator.

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