Bake Along #111 – Triple Chocolate Mousse Cake
I have made mousse in different methods and was always fascinated by the shortest and the simplest ways, because mostly they were used as fillings inside a cake and they were one of multiple other components that goes inside. But when it comes to making a mousse cake and where it takes the main role, then it needs to be in its classical form.
Its definitely the most therapeutic of all the desserts you may make. If you are new to the modern pastries world, then this will fascinate you and open up a new perspective of triggering up that sleeping chef in you
I have simplified the making process, so it does not look tedious, but you definitely need patience and time to put them together. I mis-estimated the time, I wish I had a better finish, nevertheless, this is one of the best tasting desserts that I have had recently.
Gear up for taste testing at every step forward ! ! Such amazement ! ! !
Recipe inspired from – Brunoskitchen
Chocolate genoise –
- Eggs – 2
- Granulated sugar – 50 gms
- All-purpose flour – 25 gms
- Cornflour – 25 gms
- Cocoa powder – 12 gms
- Egg yolks – 160 gms
- Granulated sugar – 120 gms
Triple Chocolate Mousse –
- Whipping cream – 350 gms
White chocolate Mousse –
- White chocolate – 120 gms
- Gelatin – 1 1/2 teaspoon
- Water – 1 tablespoon
Vanilla syrup –
- Water – 1/2 cup
- Sugar – 1/2 cup
- Vanilla – 1/2 teaspoon
Dark Chocolate mousse –
- Dark chocolate – 90 gms
- Gelatin – 1 teaspoon
- Water – 1 tablespoon
Milk Chocolate Mousse –
- Milk chocolate – 100 gms
- Gelatin – 1 1/2 teaspoon
- Water – 1 tablespoon
- Chocolate – 50 gms, grated
1. Pre-heat oven to 180 degree C. Line up a 10 inch cake pan with butter paper. Boil water and sugar for the syrup for about 5 minutes. Cool in refrigerator.
2. Sift together all-purpose flour, cornflour and cocoa powder. Keep aside.
3. Add eggs and sugar in a bowl. Whip lightly to mix using a balloon whisk.
4. Set it on a double boiler and keep mixing using balloon whisk until the mixture is hot to the touch.
5. Immediately pour it into the bowl of your electric beater and start beating on high speed for 5 minutes.
6. Keep beating on high speed, almost about 5 minutes until the mixture becomes pale yellow and thick.
7. Sift half of the flour mixture into the eggs mixture.
8. Gently fold the flour using a rubber spatula. Do not over mix or you may deflate the batter.
9. Sift the remaining flour mixture into the batter.
10. Gently fold in again, using a rubber spatula. Do not over mix.
11. Pour the batter into the prepared cake tin. Bake in pre-heated oven for about 12 minutes until the cake is done.
12. Cool on wire rack. Once cool, invert pan to remove cake. Cling wrap and store until use.
Pate-a-bombe is the most important component of the mousse when its made in the most traditional way. It adds a lot of flavour and richness, and without it if there is a mousse, you may consider it a whipped ganache rather than a classic mousse. It is basically cooked yolks with sugar and aerated to fluff up in volume.
1. Add the yolks and sugar in a bowl. Whip up lightly using a wire whisk.
2. Set it on top of a saucepan with simmering water and double boil the yolks and sugar mixture until the mixture becomes very hot to the touch.
3. Transfer the hot eggs-sugar mixture into the bowl of your electric beater and start beating on high speed for 5 minutes.
4. Beat until the mixture is fluffy and pale and has increased in volume.
5. Divide equally into 3 bowls and refrigerate until use.
Triple Chocolate Mousse & Assembly –
1. Beat the whipping cream on medium high speed for 5 minutes until it forms soft peaks.
2. Divide the whipping cream approximately into the 3 bowls on top of the pate-a-bombe.
3. Fold the whipping cream and pate-a-bombe evenly using a rubber spatula. Refrigerate until use.
4. Take mousse rings and measure out butter paper to be used to line up the inside of the rings.
5. Cut out the genoise using the rings. That will form the base of your mousse cake. Use the remaining cake scraps to set up in jar cakes or dessert shots.
6. Line the inside of the ring with the butter paper.
7. Place the cake as the bottom most layer. Brush the base of the cake generously, using the sugar syrup.
8. Measure out the dark, milk and white chocolates in 3 different microwave safe bowls.
9. Measure out gelatin in 3 different microwave safe bowl. To the gelatin that needs to be used for the dark chocolate, add the water and let it soak.
10. Melt the dark chocolate in microwave in 30 second bursts on high power until completely melted. Melt soaked gelatin for 30 seconds just until the gelatin is dissolved. Add both melted dark chocolate and gelatin into one of bowls that has the whipping cream and the pate-a-bombe mixture.
11. Fold it using a rubber spatula until completely mixed.
12. Add the dark chocolate mousse in a piping bag and pipe on top of the genoise inside the ring. Start to pipe on the sides and then fill it up in the inside. Use an offset spatula to smooth out with a gentle pressure to release air bubbles if any. Tap down few times to release further more air bubbles. Refrigerate.
13. Melt milk chocolate and gelatin separately. Add them both into the 2nd bowl of the mousse base cream.
14. Gently fold using a rubber spatula until completely mixed.
15. Fill a piping bag with the milk chocolate mousse and pipe on top of the set dark chocolate mousse the same way you did with the dark. Smooth out using an offset spatula and then tap few times for the air bubbles to settle. Refrigerate.
16. Melt white chocolate and the soaked gelatin separately. Add the both into the last bowl of the mousse base.
17. Fold them using a rubber spatula and add it into a piping bag and fill up the ring till the rim. Smooth out and tap. Refrigerate.
Add chocolate shavings on top or dust cocoa powder or you could as well add one thin layer of chocolate ganache and then decorate the top.
Use the remaining cake scraps and mousse to fill up jars. As the mousse has added gelatin, it may set, so it is ideal to set them the way you want right away.
I am so glad I made them today. The quality of the chocolate is the key. I have used couverture and that definitely makes a lot of difference. Do not use compound. Use a real chocolate.
The same can be used as fillings with a lot of variations in different flavours of cakes. Depending on the quantity required, you could cut shorten the mousse while preparing it as a filling for any of your cakes. You can definitely add the mentioned proportion of gelatin even while filling your cakes, it does not make the mousse dense, it is just firm enough and stable, yet very light and airy.
Use this white chocolate mousse to add different purees and make your own version of seasonal mousse. Also the proportion of the chocolate, pate-a-bombe and whipped cream can vary and give you varied strengths of flavors depending on your liking. So play around with it.
Now you need to be frank with me. How many times did you lick up in the process? Mine was 6 and I swear I wash up each time