CHOCOLATE MOUSSE ICING RECIPES

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CHOCOLATE MOUSSE CAKE RECIPE | HOW TO MAKE CHOCOLATE ...



Chocolate mousse cake recipe | How to make chocolate ... image

Chocolate fiends will love the chocolate triple-hit in this irresistible mousse cake.

Provided by Catherine Adams

Categories     Dessert

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield Serves 10

Number Of Ingredients 15

4 egg yolks
170 gm pure icing sugar, sieved
185 gm eggwhites (about 6)
65 gm Dutch-process cocoa powder
20 gm cornflour
25 gm caster sugar
1½ tsp Grand Marnier, or liqueur of choice
325 gm dark chocolate buttons (53% cocoa solids)
68 gm liquid glucose
68 gm caster sugar
475 gm pouring cream
150 gm dark chocolate buttons (53% solids)
60 gm pouring cream
Caster sugar, for dusting
Chocolate curls, to serve

Steps:

  • For sponge, preheat oven to 190C. Line an oven tray with buttered baking paper and dust with caster sugar. Whisk yolks and 160gm icing sugar in an electric mixer on medium-high speed until thick and a ribbon holds (4-5 minutes). Be careful not to overwhisk the mixture.
  • Whisk eggwhites in a separate bowl with remaining sugar just until stiff peaks form.
  • Fold a third of the eggwhite into yolks, then fold in remaining. Just before eggwhites are completely incorporated, sieve cocoa and cornflour over and fold to just combine.
  • Gently spread batter onto prepared tray to a 22cm-diameter round with a palette knife (mixture will continue to spread a little; which is fine), then bake until cake springs back when gently pressed (12-18 minutes). Set aside to cool completely (25-30 minutes).
  • Trim cake to fit into a 22cm-diameter ring mould or the ring of a springform tin, using the mould as a guide. Place ring on a tray lined with baking paper, then line ring with strips of acetate sheet to increase the height (see note). Place cake base inside and set aside.
  • For soaking syrup, bring sugar and 50gm water to the boil in a small saucepan over medium heat, stirring to dissolve sugar. Allow to cool, then add liqueur and brush liberally over sponge.
  • For mousse, place chocolate in a heatproof bowl and have a spatula on hand. Stir glucose, sugar and 68gm water in a small saucepan over low heat to dissolve sugar, then increase heat to high and bring to the boil. Remove from heat, pour directly onto chocolate and stand for a minute, then mix vigorously from the centre with a spatula until chocolate becomes smooth, glossy, elastic and reaches 35C on a sugar thermometer.
  • Whisk cream just until soft peaks form, add a quarter to chocolate mixture and mix vigorously from the centre to combine, then fold in remaining cream in small additions.
  • Pour chocolate mousse into ring over cake and refrigerate covered until set (6 hours or overnight)
  • For icing, melt chocolate in a heatproof bowl over a pan of simmering water. Bring cream and 60gm water to the boil in a saucepan over medium-high heat, pour onto chocolate and stir until smooth. Cool, then pour onto cake in the ring and refrigerate to set (30 minutes to 1 hour). Remove ring and acetate sheets, and serve cake chilled topped with chocolate curls.

Nutrition Facts : ServingSize Serves 10

MARY BERRY'S CHOCOLATE MOUSSE CAKE RECIPE - BBC FOOD



Mary Berry's chocolate mousse cake recipe - BBC Food image

Mary Berry's rich, indulgent chocolate mousse cake is fit for a celebration and makes a stunning centrepiece. Equipment and preparation: for this recipe you will need a 20cm/8in round springform cake tin.

Provided by Mary Berry

Prep Time 12 hours

Cook Time 30 minutes

Yield Serves 8-10

Number Of Ingredients 13

25g/1oz cocoa powder, plus extra for dusting
3 tbsp boiling water
100g/3½oz caster sugar
100g/3½oz self-raising flour
1 level tsp baking powder
2 large free-range eggs
100g/3½oz margarine, plus extra for greasing
2 tbsp brandy
300g/11oz dark chocolate (no more than 40-50 per cent cocoa solids), broken into squares
450ml/16fl oz whipping cream
225g/8oz fresh raspberries and blueberries
double cream
icing sugar, for dusting

Steps:

  • Preheat the oven to 180C/160C Fan/Gas 4. Grease the tin with margarine and line the base and sides with baking paper. You need to line the tin right to the top even though the sponge will not fill it.
  • For the chocolate cake, measure the cocoa powder into a large bowl. Pour over the boiling water and mix to a paste with a spatula. Add the rest of the dry ingredients and the eggs and margarine and beat until smooth using a hand-held mixer.
  • Spoon the cake mixture into the prepared cake tin and level the surface with a palette knife. Bake in the oven for 20-25 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake feels springy to the touch.
  • While the cake is still hot, brush the brandy over the top of the cake. Leave the cake to cool in the tin.
  • Meanwhile, for the mousse, place the chocolate in a bowl and melt over a pan of gently simmering water (do not allow the base of the bowl to touch the water). Stir continuously, taking care not to let the chocolate get too hot. Set aside to cool a little.
  • Whip the cream until soft peaks form when the whisk is removed. Carefully fold in the melted chocolate until smooth and not streaky.
  • When the cake has cooled, and while it is still in the tin, spoon the chocolate mousse on top and level with a palette knife. Cover the cake tin with cling film and chill in the fridge for a minimum of 4 hours, and preferably overnight, until the mousse is firm.
  • To serve, carefully remove the cake from the tin and transfer it to a flat plate. Dust the top with cocoa powder, then pile the raspberries and blueberries into the centre. Finish with a light dusting of icing sugar. Cut into wedges and serve with pouring cream.

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