Chocolate Mousse Cake Recipe


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chocolate mousse cake






Years ago I saw this chocolate mousse dessert being made on a TV cooking show...  no recipe was given, 
it impressed me so much I recreated it in my kitchen. 
I thought it would be difficult to make but to my surprise it is extremely easy.  
I have made this recipe numerous times especially when I want something special...  
it never fails to delight my guests when I serve this to them

See more of my elegant gourmet Dessert Recipes with photographs

and
another Mousse recipe

easy ...     2-inch mini gourmet chocolate mousse cake  ...make everything ahead....   they are fabulous! 
 
two thin slices of chocolate cake filled with a creamy chocolate mousse 

Chocolate Mousse Cake
source:  this recipe and photograph created by Peggy Bucholz, www.finedinings.com



Serves 8


Cake
Recipe  (make 1 day ahead)
1 cup sugar
1 cup all purpose flour
2 tablespoons cocoa
1/4 cup butter
1/2 cup water
1/4 cup vegetable oil
1 egg
1/4 cup buttermilk
3/4 teaspoon baking soda
1/2 teaspoon vanilla
8 ring molds (I use empty 8 ounce tomato sauce cans, ends removed and cut in half
horizontally)
8 pieces parchment paper 9-inch x 4-inch

In a large mixing bowl combine the dry ingredients sugar, flour and cocoa.

In a saucepan combine and bring to boil the butter, water and oil; stir into the dry ingredients.  Add egg, buttermilk, baking soda and vanilla blending thoroughly. Pour
batter into an un-greased 10x15-inch sheet pan. Bake at 350° for 10 minutes; cool on a rack.

Cut 16 round pieces from the chocolate cake using a ring mold. Put empty molds on a flat plate or tray that will fit in the refrigerator; insert parchment paper around inside each ring. Make the chocolate mousse.



Chocolate Mousse Recipe 
8 ounces semi-sweet chocolate
2 ounces butter, unsalted
3 eggs, separated
3/4-cups heavy cream

Melt chocolate and butter in saucepan; remove from heat, blend in 3 slightly beaten egg yolks. Refrigerate until cool.

In a mixing bowl beat 3 egg whites to stiff peaks. In a second mixing bowl beat heavy cream to stiff peaks. Fold beaten egg whites and cream into the cooled chocolate mousse mixture.

Put a chocolate cake round inside the parchment lined ring mold, spoon the mousse on top, add a second chocolate cake round. Repeat this process filling each ring mold with the chocolate mousse. Cover and refrigerate overnight
for the mousse to set.



Raspberry Sauce 
(make 1 week ahead)
1/4 cup
s Raspberries, fresh or frozen
Sugar, sweeten to taste
1/2 teaspoon cornstarch


Puree raspberries and sugar in blender or processor; strain; place in saucepan, bring to a boil; add cornstarch stirring until thickened; transfer to a bowl, cover and refrigerate or freeze.



Crème Anglais Recipe
(make 1 day ahead or use softened vanilla ice cream )
1/4 cups heavy cream
1 tablespoons granulated sugar
1/4 teaspoon vanilla extract
1 egg yolk slightly beaten

In a saucepan over medium heat combine cream, sugar and vanilla, bring to boiling point but do not boil, it may curdle.

Place egg yolks in a bowl, add 2 tablespoons hot cream mixture whisking vigorously (to temper eggs). Add yolk mixture back to saucepan whisking rapidly until mixture thickens. Strain if necessary; cover and refrigerate.



Chocolate Ganache
(make 2 weeks ahead)
1/2 cup heavy cream
2 tablespoons corn syrup
6 ounces bittersweet or semisweet chocolate, chopped fine
squirt bottle (I use a plastic catsup or mustard container with a small opening)

In a saucepan, bring heavy cream and corn syrup to a simmer; remove from heat; add finely chopped chocolate whisking until melted and smooth. Cool; pour the chocolate into a squirt bottle, cover and refrigerate.



To serve
white chocolate, shaved
8 mint sprigs

Remove chocolate mousse cake rounds from refrigerator, place one on each individual serving plate; remove ring molds and parchment paper from the
mousse cakes. Garnish plates with raspberry sauce, crème anglais, chocolate ganache (microwave the chocolate ganache if necessary until it is softened), add white chocolate, mint sprigs and serve.

Wine recommendation: Cabernet; Merlot





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Photograph created by Peggy Bucholz, Fine Dining Gourmet Recipes
established 2001 www.finedinings.com