Decadent Variations on a Classic Dessert

If you thought our deliciously rich-tasting Master Bean Belgian Chocolate Mousse Mix couldn’t get any better – and yes, we admit to eating it straight from the bowl too – it can also be used as a base for many decadent dessert recipes. Aspiring Master Chef’s will be delighted to discover that the rich taste of West African cocoa beans in our classic chocolate mousse pairs beautifully with flavours such as citrus, coffee, nuts, vanilla bean, peppermint, berries and spices. Here are just a few of our favourite variations on the classic theme.

Roast Almond & Blood Orange Mousse Mocktails (serves 5)

Ingredients
150g Master Bean Belgian Chocolate Mousse Mix
150 ml cold Water (⅔ cup)
300 ml chilled Heavy Cream (1¼ cups)
1 tbsp fresh Blood Orange Juice
Rind of 1 Orange, finely grated
½ cup Roasted Almonds, roughly chopped
Dried Orange slices (optional)

Method
Prepare Master Bean Belgian Chocolate Mousse Mix according to directions on pack, adding orange juice and stirring until well combined.

Divide mousse evenly between four martini glasses and garnish with grated rind, roasted almonds and dried orange slices.

Mint Chocolate Mousse Parfaits (serves 5)

Ingredients
150g Master Bean Belgian Chocolate Mousse Mix
150 ml cold Water (⅔ cup)
600ml chilled Heavy Cream (2 ½ cups)
3 tsp Sugar
3-4 drops Peppermint essence
10 Mint chocolate cookies
Mint Leaves, for garnish
2 piping bags

Method
Prepare Master Bean Belgian Chocolate Mousse Mix according to directions on pack, using half of the cream. Spoon into a piping bag and set aside.

Beat remaining cream, sugar, and peppermint oil in a bowl with an electric mixer until it holds stiff peaks. Spoon into a separate piping bag and set aside.

Crush the mint cookies into small chunks. Pipe a layer of chocolate mousse in the bottom of 6 small glass dishes. Pipe a layer of the mint cream on top of each chocolate mousse layer.

Sprinkle a teaspoon of crushed cookies into each glass. Pipe another layer of chocolate mousse on top of the cookies. Finish with a swirling of mint cream on top of each glass and place a piece of cookie and a mint sprig on top of the cream. Let set in the refrigerator for 2-3 hours. Serve well chilled.

Frozen Rocky Road Mousse Cake (serves 6)

Ingredients
150g Master Bean Belgian Chocolate Mousse Mix
150 ml cold Water (⅔ cup)
300 ml chilled Heavy Cream (1¼ cups)
⅔ cup raspberries½ cup semi-sweet chocolate chips
½ cup miniature marshmallows¼ cup flaked almonds

Method
Grease a 14cm x 21cm loaf pan. Line base and two long sides with baking paper, extending the paper 5cm above edges of pan.

Prepare Master Bean Belgian Chocolate Mousse Mix according to directions on pack. Fold in raspberries, chocolate chips and marshmallows. Spoon mixture into pan, cover with foil and freeze overnight.

Turn mousse cake onto a serving platter and scatter with raspberries and nuts. Slice and serve immediately.