Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, double chocolate mousse cake. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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Double Chocolate Mousse Cake is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Double Chocolate Mousse Cake is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook double chocolate mousse cake using 11 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Double Chocolate Mousse Cake:
- Take 1 Cocoa Sponge Cake
- Get 1 White Chocolate Mousse
- Make ready Chocolate Mousse:
- Prepare 100 grams Sweet Chocolate
- Get 1 Egg white
- Prepare 30 grams Granulated sugar
- Take 130 grams Heavy cream
- Take 2 tsp Rum
- Take 70 grams Milk
- Take 3 grams Gelatin
- Take 1 tbsp Water
And the remaining cake can be made into cupcakes. Double Chocolate Mousse Cake, is a moist Chocolate Cake topped with a white chocolate and dark chocolate mousse. The perfect Special Occasion or Just Because Cake. It was my daughter's birthday a couple of weeks ago and to celebrate she chose a Skor No Bake Cheesecake with a CaramelContinue Reading The cake layers for the Double Chocolate Mousse Cake can also be made ahead and frozen several months ahead if well wrapped.
Steps to make Double Chocolate Mousse Cake:
- I referred toto make the cocoa sponge cake, which is just a basic tiramisu sponge. Cut the edges to fit the cake mold.
- I referred toto make the white chocolate mousse. Pour the mousse on top of Step 1 and chill in the refrigerator. - - https://cookpad.com/us/recipes/169239-white-chocolate-mousse
- Make the chocolate mousse…Place the chocolate in a bowl and melt it on a double broiler. Leave it as is on the double broiler to keep warm.
- Put the egg whites in a separate bowl. While adding the 15 g of sugar a little bit at a time, whip until soft peaks form. (Leave on standby in the refrigerator.)
- In a separate bowl, add the heavy cream, rum, and 10 g of sugar. Whip until thickened. (Leave on standby in the refrigerator)
- Heat the milk in a pot. When the edges begin to bubble, remove from heat and add the dissolved gelatin.
- Slowly add the mixture from Step 6 into the chocolate from Step 3. Mix really well.
- Here you strain Step 7, but if you mix it thoroughly and evenly enough, you don't need to.
- Chill the bottom of the Step 8 bowl with cold water and when it thickens, Mix in the meringue from Step 4 and the heavy cream from Step 5 alternating between the two.
- Pour Step 9 on top of the chilled Step 2 and chill in the refrigerator until it hardens. (I left it to harden in the refrigerator for one day)
- Once it hardens, remove from the mold, dust with cocoa powder, and it's finished…
Again, freeze them before you wrap. Please note the dark chocolate mousse uses raw eggs yolks and egg whites, so it may not be advisable for the very young or very old. A fudgy, chocolate one-bowl cake batter bakes up in a springform pan creating that wonderfully decadent base cake layer. And it only gets better (if you can believe it) from there. While the idea of making chocolate mousse might seem terrifying, stick with me here, because it is shockingly simple.
So that’s going to wrap it up for this exceptional food double chocolate mousse cake recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
