Chocolate Mousse

Mousse. It’s delicious, right? It’s a little decadent, well, a lot decadent. It’s one of those dishes that no matter how much room you think you have in your belly, a small amount of mousse will fill you right up!

When I volunteered to make the little brother’s birthday cake, I wanted a middle layer that was a little bit different. Enter, the mousse!

Now this isn’t any kind of mousse, this is thick and rich and just a little bit naughty. I needed something denser so it could stand the weight of a cake on top!

It’s a little bit involved, but don’t worry, I’ll walk you through it.

Chop up some dark chocolate.

Chop up some white chocolate.

Put them in a double boiler with some coffee to all melt together deliciously.

While the chocolate is cooling, whip up some egg whites and sugar.

And in another cold bowl, whip up some cream.

Combine some egg whites into the chocolate, then add the rest of the chocolate. Then fold a little of the chocolate/egg white mix into the cream, then the rest of the chocolate/egg white mix. Did you get all that?

Fold it all together gently, and it’s done! Doesn’t it look delicious and glossy?

Can I tell you a secret? This is great to take to a party as a dip, cut up some strawberries, bananas, plate them up with some savoiardi biscuits (or any biscuits really) and let everyone embrace their inner child!

Layer Cake Chocolate Mousse

This recipe is easily doubled or halved. We made three quarters of the recipe for the cake.

  • 560g dark chocolate
  • 1/2 C brewed coffee
  • 60g white chocolate
  • 2C thickened cream
  • 4lg egg whites
  • 2T granulated sugar
  1. Melt all chocolate with coffee over double boiler (cling wrap on top for 12 minutes)
  2. Put the thickened cream into a chilled bowl and whip on high with chilled beaters until stiff (about a minute) & put in the fridge to stay cold.
  3. Whisk egg whites until soft peaks (3 minutes) add sugar & continue to whisk until stiff but not dry (1.5-2 minutes)
  4. Fold 1/4 egg whites into chocolate then add chocolate mix into remaining egg whites
  5. Add the cream & fold together until just combined.
  6. Then refrigerate until you need to use it.

To put this into a cake layer, you’ll need to let it come to room temperature to allow for easy manipulation. A glass of hot water to clean the knife will also help. Once it’s been done, leave it for at least half an hour to set. Don’t worry, I’ll fill you in on how to make a layer cake in a few days!


4 thoughts on “Chocolate Mousse

  1. Pingback: Layer Cake Construction « Col Panna

  2. Pingback: The Social (Food) Network. | eatmeetswest

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