Triple Chocolate Mousse Cake Recipe


This recipe makes enough mousse for about eight 2″-diameter cakes, give or take, depending on the size of your molds. Make sure you have enough freezer space available to accommodate a sheet pan with ring molds.

The whole recipe must be made at least 6 hours before you plan to serve because the mousse needs a chance to set up, but if you like, you can make each step of this recipe on different days to break up the labor, and just keep it in the freezer until serving day.

There will be plenty of cake and chocolate sauce left, which can both be wrapped well and frozen, or enjoyed as a cake sundae by cutting the cake into squares, topping with a scoop of ice cream, and drizzling with chocolate sauce.

Ingredients

For the chocolate cake layer:
1 stick (112 g) unsalted butter
1 1/3 cups (257 g) sugar 
1/2 cup + 2 tablespoons (56 g) cocoa powder
2 large eggs
2 oz (56 g) dark chocolate, melted
1 3/4 cups (210 g) all-purpose flour
1 teaspoon (4 g) baking powder
3/4 teaspoon (3 g) baking soda
1/4 teaspoon (1 g) salt
1/2 cup (118 ml) water
1/2 cup (118 ml) milk

For the dark chocolate mousse:
1 teaspoon (3 grams) powdered gelatin 
2 tablespoons water
1/2 cup (105 g) whole milk
6 oz (175 g) good quality dark chocolate (or use milk chocolate if you prefer), finely chopped
1 1/4 cup (280 g) heavy cream

For the white chocolate mousse:
1/2 cup (105 g) whole milk
6 oz (175 g) good quality white chocolate
1 teaspoon (3 grams) powdered gelatin 
2 tablespoons water
3/4 cup (180 g) heavy cream

For the chocolate glaze and sauce:
4 oz (112g) dark chocolate, finely chopped
1/2 cup (80g) heavy cream 
3 tablespoons light corn syrup
1 tablespoon vegetable oil
1/2 teaspoon vanilla extract

For the chocolate crunch:
1 cup Rice Crispies cereal, or similar rice cereal
2 oz (56 g) dark chocolate

Instructions

Get full recipe on Pastry Pal (link here).

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