Mint Truffle Cake
By Amanda Scali

We hope you didn’t overdo it on the choccy over Easter because our Culture & Operations Manager Amanda Scali shows why she’s queen of the bake with a Mint Truffle Cake that is sure to be a winner with chocolate fans in your house.

 
What you'll need:

3 egg yolks
1/3 cup caster sugar
½ tsp peppermint essence
3 x 250g blocks milk chocolate, chopped 
3 x 300ml tubs thickened cream
Thinly sliced mint Aero bars and Malteser Bunnies / Speckled M&M Easter Eggs or Cadbury chocolate eggs to decorate 

Method:

Grease a 24cm spring form pan. Line base and side with baking paper.

Combine egg yolks and sugar in a medium heatproof bowl. Whisk well. Sit bowl over a pan of simmering water. Whisk for about 2 minutes, or until mixture is thick and creamy. Stir in essence. Remove bowl from heat.

Place chocolate in a medium heatproof bowl. Sit bowl over same pan of simmering water. Stir until chocolate is melted. Remove from heat.

Beat cream in a large bowl with an electric mixer until soft peaks form. Pour egg yolk mixture and hot chocolate into cream. Continue beating on medium speed with electric mixer until well combined and smooth (this may take a few minutes).

Pour mousse into prepared pan. Cover and refrigerate overnight, or until the mousse has set.

To serve, remove cake from pan, slide onto serving plate. Decorate with sliced Aero bars, place strategically the Malteaser bunnies and Cadbury mini chocolate eggs. 

Variations can include using HAZELNUT ESSENCE (instead of peppermint) and Ferrero Rochers to decorate
 
Serves 12 

NOTE: Keep out of reach of your fur babies as CHOCOLATE and dogs are not a good mix!!