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Rich Chocolate Mousse Cake

Are you looking for recipe inspiration Rich Chocolate Mousse Cake ? How to make it is difficult and easy. If it is wrongly processed, the results will not be satisfactory and it tends to be unpleasant. Whereas Rich Chocolate Mousse Cake What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Rich Chocolate Mousse Cake, starting from the type of material, then the selection of fresh ingredients, to how to make and serve it. Don’t worry if you want to prepare Rich Chocolate Mousse Cake delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Rich Chocolate Mousse Cake adalah 10-12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

So, this time, let’s try it, let’s create it Rich Chocolate Mousse Cake home alone. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. you can make Rich Chocolate Mousse Cake use 16 type of material and 12 manufacturing step. Here’s how to make the dish.

This is my sisters birthday request every year, super cheap and easy to make, but do plan on taking a day to make it. This is VERYYYY rich and plan to cut small slices

Ingredients and spices that need to be prepared to make Rich Chocolate Mousse Cake:

  1. Cake
  2. 2 sticks butter
  3. 8 oz semisweet chocolate morsals
  4. 8 large egg yolks (put egg whites in two separate bowls – 4 egg whites in each)
  5. 3/4 cup granulated sugar
  6. 4 egg whites (save remaining whites for meringue cookies, recipe on page)
  7. Mousse
  8. 8 oz semisweet chocolate morsels
  9. 2 1/2 cups heavy cream
  10. 2 tablespoons granulated sugar
  11. Ganache
  12. 1 1/2 cup heavy cream
  13. 18 oz semisweet morsels
  14. 2 tablespoons butter
  15. Raspberries (optional)
  16. White chocolate swirls (optional)

Steps to make Rich Chocolate Mousse Cake

  1. Place a metal mixing bowl and metal whisk in the freezer, preheat oven to 325 degrees, grease three 9 by 1 1/2 inch cake pans with melted butter (use two tablespoons from cake butter), place parchment paper in each pan and lightly grease as well (if you only have two pans you can get away with only using two)
  2. Using a double broiler (or two pans) melt the 8 oz of cake chocolate with remaining butter stirring until smooth, then let sit at room temperature (keep double broiler available will be using again)
  3. In a mixing bowl using an electric mixing combine sugar and egg yolks, scrapping down the sides as needed until the mixture is thick and lemon colored about 5-6 minutes total
  4. Whisk 4 egg whites until stiff (do not over whisk)
  5. Fold melted chocolate mixture into egg yolk, stir in 1/4 of egg whites and then fold in remaining whites
  6. Divide batter between pans, cook for 25 minutes (check with toothpick) then allow cakes to come to room temp for 15 minutes while in pans. The cakes will crack and collapse this is okay), after 15 minutes flip cakes and place on large cookie sheet and place in refrigerator for 30 minutes
  7. Using double broiler again, melt 8oz chocolate for mousse, stir until smooth transfer to a metal bowl and set aside
  8. In chilled bowl with chilled whisk, whisk on high until stiff peaks form the heavy cream and sugar
  9. By hand whisk 1/4 of whipped cream into bowl with melted chocolate until smooth, then poor that into the bowl with remaining whipped cream and fold until combined, place in fridge
  10. In a small to medium sauce pan bring heavy cream and butter for ganache to a boil, while this heats place 18oz of semisweet chocolate into a bowl, once to a boil pour over the chocolate and let it rest for 5 minutes, then stir until well combined and smooth. Pull one cup of ganache and chill in refrigerator for atleast an hour, keep remaining ganache at room temp.
  11. Remove cakes from refrigerator, and place one in a 9inch springform pan, evenly spread half of the mousse on cake layer (if you’re only doing two cakes not three put the remainder in the fridge and enjoy as a treat), top mouse with second cake layer, spread remaining half of mousse on second cake, then place last cake on top. Chill for atleast 2 hours.
  12. Remove cake and ganache from refrigerator. Put chilled ganache in a icing pastry bag (any tip preference), remove cake from spring foam pan and coat entire cake sides and top in room temperature ganache. Then decorate top of cake with chilled ganache and place halved raspberries on top for decoration (optional), or shave some white chocolate swirls on top. Can also coat with crushed cookies, nuts, sprinkles, anything that sounds good to you 😃 )

How ? It’s easy? That’s how to make Rich Chocolate Mousse Cake which you can practice at home. Hopefully useful and good luck!

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