I’m not so good with things which require a delicate hand and patience. I’m very results driven and sometimes in my rush to the finish line I don’t slow down and pay attention to the process. Such is my relationship with mousse. In my haste to have a bowl of wonderful, chocolately sweetness before me, I rapidly beat the hell out of it until it becomes much too dense to even be recognised as mousse. But it still tastes good!
These little lovelies are supposed to have a layer of dark chocolate mousse topped with a layer of milk chocolate mousse however not only did I over-whip the milk chocolate mousse but I also whipped things in the wrong order leaving me with a bowl of lumpy stuff unfit for serving.
Although my photos don’t do these little cakes justice, they did turn out delicious!
You can find the original recipe and some much better photos at Chasingdelicious.com.
Three Chocolate Mousse Cake
The idea for this cake was inspired by Martha Stewart. The recipes are adapted from a Bo Friberg recipe.
Difficulty: Intermediate – this recipe requires some patience and a bit of finesse when assembling.
8, 8 ounce ramekins
Mixer or large bowl and spoon
Muffin cup liners
4 ounces all purpose flour
1 1/2 ounce unsweetened cocoa powder
8 ounces sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup whole milk
3 ounces unsalted butter, melted
1/4 cup coffee, freshly brewed
1/2 teaspoon vanilla
1. Preheat an oven to 350°F. Line the ramekins with flattened muffin cup liners (or with round cuts of parchment paper. Butter the sides and bottom of the ramekins.
2.Mix the dry ingredients (flour, cocoa powder, sugar, baking soda & powder & salt) together.
3. Add the wet ingredients (milk, butter, coffee, vanilla and eggs) to the dry ingredients and mix until smooth.
4. Evenly pour the batter into the ramekins.
5. Bake for 22 to 26 minutes until a toothpick inserted into the center comes out barely clean. Mine went for 24 minutes.
6. Cool the ramekins on a rack. While the cakes cool, you can prepare the mousse.
Milk Chocolate & Dark Chocolate Mousses
2 large bowls
8 15×3″ parchment paper rectangles
8 paper clips
Piping bag(s) and piping tip(s)
3 cups heavy cream
6 egg yolks
4 ounces runny honey
1 teaspoon vanilla
7 ounces milk chocolate
7 ounces dark chocolate
1. Whip the heavy cream until stiff peaks form. Set aside in the refrigerator.
2. Whip the egg yolks until they reach the ribbon stage.
3. Bring the honey just to the boiling point and then immediately pour the hot honey into the egg mixture while whipping the egg yolks at medium speed. Increase the speed to high and whip until the mixture is fluffy and completely cool, about 5 to 10 minutes.
4. Split the yolk and honey mixture in half into two separate bowls.
5. First melt the milk chocolate in a bain marie. Once the milk chocolate is completely melted – careful not to overheat it – mix it into one of the bowls with half of the yolk mixture. Work quickly as the mixture will thicken quickly. Add half of the whipped cream mixture and fold in the cream until the mousse is even. Set the milk chocolate aside in the refrigerator.
6. Repeat step five but with the dark chocolate, creating a second dark chocolate mousse.
1. For assembly, remove each cake from its ramekin. Remove the paper lining and place the cake on a plate. Wrap the cakes in the parchment paper so it creates a cylinder cup of sorts.
2. Evenly pipe the dark chocolate mousse into the parchment cups on the cake. Shake each plate a bit or use an icing spatula to spread the mousse out evenly if it doesn’t fall into place. Refrigerate a few minutes.
3. Repeat step 2 with the milk chocolate mousse.
4. Refrigerate the assembled cakes in the refrigerator for four hours or until set, making sure to leave the parchment paper cups in place. This will ensure it holds it shape.