Chocolate Mousse | Recipe
INGREDIENTS:
200ml of whipping cream,
1 tbsp of sugar,
100g of 70% dark chocolate,
75ml of hot water
METHOD
1. Whip cream and sugar into soft peaks. Set aside.
2. Chop chocolate into fine pieces and place into a bowl. Whisk in the boiling hot water until smooth and completely melted.
3. In a large bowl, fill with water and ice. Place the bowl of chocolate on top of this and whisk until thick.
4. Fold in the whipped cream until no streaks remain.
5. Scoop into ramekins and refrigerate for at least 3 hours before serving.
6. Serve with additional whipped cream and chopped chocolate.
Did you know? You can make this recipe vegan by skipping out the cream and sugar. Simply whip the chocolate mixture whilst on the ice bath (i.e. just follow steps 2, 3, and 4). This will result in a truffle-like dark and rich chocolate mousse.
Who doesn't love chocolate? This cake takes it to another level- it has three forms of chocolate (chocolate cake, chocolate mousse and chocolate ganache all combined) and it's so easy to make! The soft and moist chocolate cake compliments the airy mousse well, along with the ganache that adds depth to this recipe. This cake is so delicious that I may or may not have eaten half of it already (oops!) Give this recipe a go and let me know how it turns out.
Chocolate Mousse Cake Recipe Recipe by iSaamuel INGREDIENTS; Cake
3/4 cup of all purpose flour,
3/4 cup of sugar,
3/4 cup of cocoa powder,
1 teaspoon of baking soda,
1 teaspoon of baking powder,
1 cup of milk,
1/2 cup of vegetable oil,
1 egg,
1 cup of hot water
Chocolate mousse
100g of semi-sweet chocolate,
250ml of heavy whipping cream,
2 egg whites
Ganache
50g of dark chocolate,
150ml of heavy cream
METHOD; Cake
1. In a large bowl, sift the flour cocoa powder, baking soda and baking powder. Add in the sugar and whisk well.
2. Make a well in the centre of the dry ingredient with a spatula and add in the egg, milk and oil.
3. Whisk together briefly. Add in the hot water and stir with a spatula until a thin batter is formed.
Tip: Adding the hot water thins out the batter creating a moist cake with a tender crumb.
4. Pour batter into two 7 inch cake pans lined with parchment paper.
5. Bake at 180c for 20-15 minutes or until a toothpick inserted into the center of each cake comes out clean.
Let the cakes cool thoroughly before decorating.
Mousse
1. Chop the semi-sweet chocolate with a knife, into small pieces.
2. Heat the cream until it simmers on medium low flame. Do not boil.
3. Pour the cream on top of the chocolate and leave this for 5 minutes without stirring.
4. Stir with a whisk after 5 minutes until no lumps of chocolate remain, and you'll be left with a smooth ganache.
5. Transfer into a large bowl. Using a mixer, whisk until soft peaks are formed.
6. After, gently heat up the egg whites using a water bath while whisking constantly to ensure it doesn't cook.
7. Whisk the egg whites until soft peaks are formed. Fold this into the chocolate/cream mixture until no streaks of egg whites remain.
Ganache
1. Repeat steps 1-4 as above for the mousse.
Assembly
1. Place half of the mousse on top of the first layer of cake. Spread evenly.
2. Place the second cake on top and place the rest of the mousse on top of that,
3. Spread evenly, decorate with whipped cream and pour the ganache as desired.
Enjoy!
