Chocolate mousse slices with carrots

Name: Chocolate mousse slices with carrots
Cook time: 50 min
Total time: 50 min
Yield: 15
Ingredients: 350 g Dark chocolate; 200 g Butter or margarine; 1 package Vanillin sugar; 150 g Sugar; 1 pinch Salt; 3 Eggs (size M); 275 g Flour; 1/2 package Baking Powder; 25 g Cocoa powder; 150 ml Milk; 500 g Whipped cream; 50 g Dark chocolate shavings; 250 g Marzipan raw mass; 25 g Icing sugar; 7-10 Tbsp a few drops of food colouring; 7-10 Tbsp some green apple strings; 7-10 Tbsp black food stick; 7-10 Tbsp Grease; 7-10 Tbsp wooden skewers

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 15

350 g Dark chocolate
200 g Butter or margarine
1 package Vanillin sugar
150 g Sugar
1 pinch Salt
3 Eggs (size M)
275 g Flour
1/2 package Baking Powder
25 g Cocoa powder
150 ml Milk
500 g Whipped cream
50 g Dark chocolate shavings
250 g Marzipan raw mass
25 g Icing sugar
7-10 Tbsp a few drops of food colouring
7-10 Tbsp some green apple strings
7-10 Tbsp black food stick
7-10 Tbsp Grease
7-10 Tbsp wooden skewers

Directions

1
For the dough, roughly chop 100 g of chocolate and melt over a warm water bath. Leave to cool. Whip the fat, vanilla sugar, sugar and salt until creamy with the whisk of the hand mixer.
2
Stir in the eggs one by one. Mix flour, baking powder and cocoa, add and stir in. Stir in 50 ml milk. Let the chocolate shrink while stirring.
3
Place the dough on a well greased baking tray (35 x 40 cm), smooth it down and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 15-18 minutes. Remove from the oven, place on a cake rack and let cool.
4
Roughly chop the rest of the chocolate and melt over a warm water bath. Slowly let 100 ml milk run in while stirring continuously. Let it cool down, stirring several times. Whip cream in 2 portions until stiff and fold into the liquid chocolate in portions.
5
Cover and chill for about 40 minutes.
6
Cut the cake into 30 squares. Spread half of the squares loosely with 2/3 of the mousse. Spread the remaining squares with the remaining mousse. Cut a circle in the middle of each square with a punched spout (wide side, approx. 3 cm Ø).
7
Use cake remains for other purposes (e.g. rum balls). Place squares on top of each other so that the ones with a hole are on top. Sprinkle with chocolate shavings and chill for about 1 1/2 hours.
8
Knead marzipan and icing sugar. Colour orange with food colouring. Form 15 carrots (approx. 3.5 cm long) from the mixture. Cut fruit gum strings into pieces of approx. 3 cm. Use a wooden skewer to prick the top end of the carrot as "green".
9
Draw a face on the carrots with a food pencil. Place the carrots in the hollows of the cake pieces and arrange them on a plate.