Chocolate Tiramisu Mousse Log

Deeply flavoursome and stunning dessert treat, the Chocolate Tiramisu Mousse Logs will be perfect for any dinner party or indulgence. Try these simple to make Mousse Dessert Logs for a wonderfully enchanting look and taste.

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  • Prep 30 min
  • Dessert Dressing Time 15 min
  • Total 45 min
  • Serves 6
  • Level Beginner

These mousse logs take everything people love about tiramisu, coffee-soaked ladyfingers and a soft, creamy mousse, and set it into neat individual bars under a glossy chocolate mirror glaze. Each bar serves one and is finished with a swept curl of white chocolate dusted with coffee.

The mousse is built on Polen Food Oceania’s Tiramisu Cream Stabiliser, a tiramisu-flavoured charlotte powder. Whisked into water and folded through whipped cream, it flavours and sets the mousse in a single step, with no gelatine to bloom and no custard to cook. For the decorations we use White Compound Chocolate Coins. They need no tempering, so you simply melt them, shape them and they set with a clean, crisp snap. The glossy finish comes from Chocolate Cold Glaze, which is ready to use with no heating, so there is no thermometer to watch.

The technique to get right is the cream. Whip it only to soft peaks so it is still just pourable. That way it flows into the corners of the mould and settles around the ladyfingers without leaving gaps. Whisk the powder and water until completely smooth before folding, because any lumps left at that stage will not disappear once the cream goes in. Weigh everything before you start so you can work quickly.

The bars then freeze overnight. A fully frozen bar releases cleanly from the silicone and its cold surface helps the mirror glaze cling in an even, glossy coat. It also makes this a useful make-ahead dessert for a dinner party.

Polen Food Oceania polenfood.com.au

Desserts

Chocolate Tiramisu Mousse Log

Deeply flavoursome and stunning dessert treat, the Chocolate Tiramisu Mousse Logs will be perfect for any dinner party or indulgence. Try these simple to make Mousse Dessert Logs for a wonderfully enchanting look and taste.

  • Prep 30m
  • Dessert Dressing Time 15m
  • Total 45m
  • Serves 6
  • Level Beginner

The recipe

Chocolate Tiramisu Mousse Log

Method

TIRAMISU MOUSSE

  1. Prepare the silicone bar mould by lightly coating it with non-stick spray.

  2. Weigh out all ingredients for the mousse first as they will be mixed quickly in succession.
    Whip the cream until it forms soft peaks. Note, you don’t want to overwhip it as you still want it slightly pourable to fill your mould evenly.

  3. Whisk the Tiramisu Charlotte powder and water until the powder has been fully incorporated and there are no lumps. Then fold the mixture into the whipped cream. The whipped cream will take on the flavour and slight colour of the Tiramisu mix.

  4. Fill the silicone bar moulds halfway with mousse mix, lightly scraping the mousse outwards to create a thin layer on the sides of the mould and creating a hollow in the middle for the ladyfingers to fit into. Set the filled moulds to one side.

  5. Take the Finger Sponge biscuits, then working quickly, dip one ladyfinger at a time into the cold coffee liquid and then place gently into the hollow on top of the mousse in the silicone mould.

  6. Repeat with all of the moulds, then once all lady fingers have been placed, pour the remaining mousse into the moulds, covering the ladyfingers completely.

  7. Freeze overnight.

DECORATION

  1. Melt the Chocolate Compound coins in a glass bowl in the microwave in 10 second bursts until it is completely melted.

  2. Drop a small quantity (approx a teaspoon full) of melted chocolate onto a wax paper or baking paper sheet. Then, using a teaspoon, smear the chocolate upwards in a sweeping motion.

  3. Dust lightly with instant coffee powder. While chocolate is setting, the best method to achieve a curved shape (ie the upward swiping appearance) is to set the paper with the melted chocolate on it in an upright U-shape between 2 objects for support .

PRESENTATION

  1. NEXT DAY : Demould the mousse bars from the silicone mould onto a wire rack with a drip tray underneath.
    Pour the Vizyon Chocolate Cold Glaze over the mousse bars. Pour a generous amount allowing it to run over and cover the bars.
    Using an offset spatula, carefully lift the glazed bar and place on a rectangular cake tab.

  2. Finish off by placing the white chocolate decorations onto the glazed bar.

Equipment

  • Mixer
  • Whisk
  • Bowls
  • Silicon Bar Moulds (Tray of 6)
  • Wax paper

Find this recipe, and everything you need to make it, at polenfood.com.au/recipes/chocolate-tiramisu-mousse-log/

Chocolate Tiramisu Mousse Log

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Reviews & questions

1 comment

  1. Jo Hall

    Hi
    Can you tell me what bar mould you used in this recipe please

    Cheers
    Jo

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