Ciara made this for dessert one night. OH MY GOODNESS!!! It was so so yummy.
Triple Chocolate Mouse Cake
Bottom Layer
• 7oz bittersweet chocolate (I used chips)
• 3oz butter (6 tbsp)
• pinch of salt
• 4 eggs, separated
• 1/3 cup brown sugar
Middle Layer
• 2 tbsp cocoa powder
• 5 tbsp hot water
• 7oz bittersweet chocolate (I used chips)
• 1 1/2 cups cold heavy cream (whipping cream)
• 1 tbsp granulated sugar
• 1/4 tsp salt
Top Layer
• 3/4 tsp unflavoured gelatin
• 1 tbsp water
• 6 oz white chocolate (I used chips)
• 1 1/2 cups cold heavy cream (whipping cream)
Bottom Layer
Combine
chocolate and butter in a heat proof bowl. Melt in
the microwave. Separate eggs into two
different bowls. Into the yolks, add the vanilla and whisk until
combined. Add yolk mixture to chocolate mixture and stir to combine.
Into
a stand mixer fitted with the whisk attachment, combine the egg whites
and salt and whisk until frothy (about 30s). Add half of the brown
sugar and whisk for about 30s. Add the remaining brown sugar and
continue to whisk until soft peaks form.
Take 1/3 of the egg white
mixture and add it to to the chocolate mixture. Whisk until combined.
Add the remaining amount of egg white mixture and fold with a spatula
until no white streaks remain.
Place into greased 9"x 3" springform pan and bake at 325F for 30-40 minutes. Set aside to cool completely.
Middle layer
Mix the cocoa and water together and set aside.
Melt the chocolate in a heatproof bowl and stir until smooth.
Whip the cream, sugar and salt together until soft peaks form. .
Mix
the cocoa powder mixture into the melted chocolate until smooth. Add
one third of the whipped cream into the chocolate and stir until
lightened. Add the remaining amount of whipped cream and fold with a
spatula until no white streaks remain. Spoon mixture onto the cooled
bottom layer and place into refrigerator until set (about 30 minutes).
Top Layer
Mix
the gelatin and water in a small bowl and set aside for 5 minutes.
Bring 1/2 cup of cream to a boil and pour over top of white chocolate.
Add gelatin and mix until chocolate is smooth.
Whip cream in stand
mixer until soft peaks have formed. Add one third of the whipped cream
into the chocolate and stir until lightened. Add the remaining amount
of whipped cream and fold with a spatula until no white streaks remain.
Spoon mixture onto the cooled bottom layer and place into refrigerator
until set (about 2-3 hours).
Garnish as desired.
Slice the chocolate mousse cake with a hot knife and serve immediately.
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