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Chocolate truffle mousse 'cake'


  • Melt the chocolate in a double boiler over simmering water. 
  • At the same time, gently warm the cream in another pot. 
  • Add the cream to the melted chocolate and whisk until well combined. Then pour the mixture into a dish and refrigerate for about 2 hours until set.
  • Dust with cocoa and serve with a dollop of thickened cream.


  • 225 gm good quality dark cooking chocolate
  • 300 ml cream
  • Dutch cocoa
  • thickened cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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