Mocha mousse slice

A deliciously dark chocolate biscuit base with soft, mocha mousse come together in this decadent rich slice.

  • 15 mins preparation
  • 35 mins cooking
  • Makes 48 Item
  • Print


  • 125 gram (4 ounces) butter, chopped coarsely
  • 155 gram (5 ounces) dark eating (semi-sweet) chocolate, chopped coarsely
  • 1 egg
  • 1/3 cup (150g) caster (superfine) sugar
  • 3/4 cup (110g) plain (all-purpose) flour
  • 1/2 cup (75g) self-raising flour
  • 2 teaspoon cocoa powder
Mocha mousse
  • 2 teaspoon instant coffee granules
  • 3 teaspoon boiling water
  • 1 cup (250ml) thickened (heavy) cream
  • 155 gram (5 ounces) milk eating chocolate, melted


  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease 20cm x 30cm (8-inch x 12-inch) rectangular pan; line base and long sides with baking paper, extending paper 5cm (2 inches) over sides.
  • 2
    Stir butter and chocolate in medium saucepan over low heat until smooth; cool 10 minutes.
  • 3
    Stir egg and sugar into chocolate mixture; stir in sifted flours. Spread mixture into pan. Bake about 15 minutes. Cool base in pan.
  • 4
    To make mocha mousse; dissolve coffee in the boiling water in cup; cool. Beat cream and coffee mixture in small bowl with electric mixer until soft peaks form. Fold in cooled chocolate. Pour mousse over base; refrigerate 3 hours or until set.
  • 5
    Dust slice with sifted cocoa before cutting.

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