Triple Individual Chocolate Mousse Cake
I saw this chocolate mousse cake on TV and was so impressed I had to put together a recipe, it has become one of my
favorite desserts to serve because it is so spectacular looking and easy to make. See more of my elegant gourmet
Dessert Recipe creations with
my photographs. Also be sure to see
Prep Time: 50 min Cook Time: 10 min Total Time: 1 hr Servings: 8
1 cup sugar
1 cup all purpose flour
2 tablespoons cocoa
1/4 cup butter
1/2 cup water
1/4 cup vegetable oil
1/4 cup buttermilk
3/4 teaspoon baking soda
1/2 teaspoon vanilla
8 ring molds (I use clean empty 8 ounce tomato sauce cans, ends removed and cut in half horizontally)
8 pieces parchment paper 9-inch x 4-inch
Preheat oven to 350 degrees F.
In a large mixing bowl combine the dry ingredients.
In a saucepan combine and bring to boil the butter, water and oil; stir into the dry ingredients. Add the egg, buttermilk, baking soda and vanilla blending thoroughly. Pour cake batter into an un-greased 10x15-inch sheet pan. Bake at 350 degrees F. for 10 minutes; cool the cake on a rack.
Cut 16 round pieces using the ring mold. Put molds on a flat plate or tray that will fit in the refrigerator; insert parchment paper around inside each ring, set aside. Make the mousse.
8 ounces semi-sweet chocolate
2 ounces butter, unsalted
3 eggs, separated,
3/4-cup 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 the egg whites to stiff peaks. In a second clean mixing bowl beat the cream to stiff peaks. Fold beaten egg whites and cream into the cooled mousse mixture.
Put one cake round inside the parchment lined ring mold, spoon the mousse on top, add a second cake round on top the mousse. Repeat this process with remaining cakes. Cover and refrigerate overnight for the mousse to set.
Raspberry Sauce can be made 1 week ahead
1/4 cup Raspberries, fresh or frozen
1 teaspoon granulated sugar
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. Set aside until
ready to use.
Creme anglais garnish can be made 1 day ahead or use softened vanilla ice cream
1/4 cup heavy cream
1 tablespoon 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.
Put egg yolk in a bowl, add 2 tablespoons hot cream mixture whisking vigorously (to temper the egg). Add yolk mixture back to saucepan whisking rapidly until it thickens. Strain if necessary; cover and refrigerate. Set aside until ready to use.
Chocolate Ganache Garnish can be made 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 the cream and corn syrup to a simmer; remove from heat; add
whisking until melted and smooth. Cool; pour into a squirt bottle (I use a clean
catsup or mustard container with a small opening), cover and refrigerate.
Set aside until ready to use.
How To serve
white chocolate, shaved for top of cake and
8 mint sprigs
Remove cake rounds from refrigerator, place one on each individual serving plate; remove ring molds and parchment paper. Garnish plates with raspberry sauce, creme anglais, chocolate ganache as per my photograph, (microwave the ganache for a few seconds if necessary until it is softened), add white chocolate and mint sprigs on top each cake. Serve this beautiful creation.
Wine recommendation: Cabernet Sauvignon; Merlot; Port