Chocolate Mousse Cake

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Chocolate Mousse is one of my many guilty pleasures. I love the decadent smooth soft chocolate that literally melts in your mouth in every bite. The three layers starting from the base of brownie, to the middle of dark chocolate mousse , to the top of white chocolate mousse and a finish of cocoa powder is a real treat to any chocolate lovers like  me. Pure chocolate dessert indulgence!

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I had researched and watched a lot of recipes on how to make Chocolate Mousse Cake. There are recipes that uses eggs, and there are some that do not use egg. Although egg can be removed from the recipe, it makes a lot of difference having egg in the chocolate mousse.

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Egg adds creaminess and volume to the texture of the chocolate mousse. This recipe uses the method of slightly cooking the egg over a simmering water before using it in the mixture. I feel more comfortable with this method, as I do not like the idea of using raw egg in any dessert.

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This cake can be made in 3 layers, like what I did here, or you can also make it into 2 layers only. I tried both and either way, they both taste great. I used 70% dark chocolate for the middle layer, this way it is less sweet and has a more strong chocolate flavor. This balanced well with the white chocolate layer of the cake, which is normally sweeter. Since the main ingredients of this cake rely heavily on chocolate, it is advisable to use a good quality chocolate.

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I had made all Dark Chocolate Mousse before and it taste great too. Basically, the base is brownie, the middle layer is dark chocolate mousse and the top layer is a Dark Chocolate Ganache. I always had this in my list of recipes that I wanted to include in my blog, this week, I finally managed to get this in.

The steps for making the chocolate mousse and white chocolate mousse it the same, the only difference is the type of chocolate to use. Let’s get started!

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Ingredients:

For the Base:

For the Chocolate Mousse:

  • 4 ounces (120 grams) bittersweet or semisweet chocolate, cut into small pieces. I used Bakers 70% Dark Chocolate. You can use any dark chocolate bars that you love to eat.
  • 1 large egg (room temperature)
  • 1 tbsp brewed or instant coffee (optional)
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 cup Homemade Whipped Cream (or store-bought Cool Whipped Cream)

For the White Chocolate Mousse:

Note: You need to double the Homemade Whipped Cream recipe in my website if you are going to use it for this one.

Instructions:

  1. Make the Brownie. Click the hyperlink for the recipe.
  2.  In a medium-sized stainless steel bowl set over a saucepan of simmering water, melt chopped chocolate and coffee. Remove from heat and set aside to cool for a few minutes.
  3. In a separate bow, beat the egg and the sugar. Put the bowl on top of a simmering water while continuously stirring. Continue to do this until it reach 132F degree. DO NOT leave unattended, you might end up with a scrambled egg.
  4. Using a hand mixer with whisk attachment, mix the egg yolk mixture until pale and fluffy (around 2-3 minutes).
  5. Gradually add the melted chocolate and continue mixing until fully incorporated.
  6. Fold Whipped Cream until fully incorporated.
  7. Pour into the baked Brownie. Put in the fridge while you make white chocolate mousse.
  8. For the white chocolate mousse, In a medium-sized stainless steel bowl set over a saucepan of simmering water, melt the white chocolate.  Remove from heat and set aside to cool for a few minutes.
  9. Repeat steps 3-7. For step 5, use white chocolate instead.
  10. Pour white chocolate mousse on top of chocolate mousse layer.
  11. Chill in the fridge/freezer.

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Try it and let me know how it goes Feel free to share this recipe and let’s get the community baking!♥

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Categories: Cakes

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