How To make Chocolate Silk Mousse Cake
16 oz Semi-Sweet Chocolate *
10 tb Unsalted Butter
4 lg Eggs
1 tb Sugar
1 tb Unbleached Flour
1 tb Real Vanilla Extract
GARNISHES:
White Candy Roses
GLAZE:
1/2 c Heavy Cream
3 oz Semi-sweet Chocolate
* There should be 16 squares of semi-sweet chocolate and they should ~ ~:
~-- One to Three Days In Advance: Preheat oven to 425?F. Butter bottom and sides of an 8-inch springform pan. Line bottom with parchment or waxed paper. Using heavy-duty aluminum foil, wrap foil under and up outside of spring form pan to prevent leaks; set aside. In 3-qt saucepan, combine cut-up chocolate and butter. Cook over low heat, stirring often, until chocolate and butter melt and mixture is smooth. Remove from heat; cool 15 minutes. Meanwhile, with whisk, beat eggs and sugar over hot, but not boiling, water, until eggs are lukewarm and foamy and sugar is dissolved. Transfer to large bowl. Beat egg mixture at high speed until very thick and pale yellowabout 8 minutes. Beat in flour. Spoon about one fourth egg mixture into cooled chocolate. Fold chocolate back into remaining egg mixture. Pour into prepared pan. Place pan in deep roasting pan. Fill with enough hot water to come 2/3rds of the way up the side of springform pan. Bake 15 minutes (mixture will still be soft in center). Place cake on wire rack; remove foil; carefully loosen edge of cake with a sharp knife or metal spatula. DO NOT remove side of springform pan. Cool at room temperature 1 hour. Refrigerate overnight or up to 3 days. On day of serving prepare glaze: In small saucepan, combine heavy cream and chocolate. Cook over low heat, stirring often, until chocolate melts and mixture is smooth. Chill until thick enough to spread but still pourable, 20 minutes. Loosen cake and remove sides of springform pan. Invert cake
onto serving plate. Carefully remove bottom of springform pan and parchment paper. Spread some of the glaze on side of cake. Pour remaining glaze on top, spreading with a spatula to form a smooth surface. Let cake stand at room temperature about 30 minutes to set glaze before decorating with white candy roses. :
How To make Chocolate Silk Mousse Cake's Videos
बिना अंडा बिना जेलाटीन १० मिनट में बनाये डैरीमिल्क मूस केक | No Egg No Gelatin Dairymilk Mousse Cake
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This is very easy 10 minute Eggless Chocolate Dessert , that too in Dairymilk flavour, everyone going to love it.
Do try it, and share your feedback in comments below.
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Thank you so much for watching Video. For more such recipes please don't forget to subscribe ☑️ and press the Bell Icon ????????.
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Only 2 Indregients Chocolate Mousse ???? ????
Slice 250G of Dark Chocolate.
Boil a bit of water and put a bowl on it.
Put the Chocolate and stir evenly until melted.
Remove the bowl and add 200G of Whipping Cream and mix it well.
Now pour 300G of Whipping Cream into a new bowl and stir until its creamy soft.
At last pour into a mould and keep it in the fridge for 1-2 hours.
Done! :)
Music:
Inspired by Nino´s Home:
EASIEST EVER CHOCOLATE MOUSSE CAKE RECIPE | CHOCOLATE MOUSSE CAKE AT HOME | EGGLESS DESSERTS #shorts
Episode 14 of #SmallServeDesserts, a series where I bring to you recipes for people who want to experiment with baking in small batches and want to avoid investing in ingredients in big quantities ❤️✨
Bringing to you the silkiest ever chocolate mousse cake recipe that is every chocolate lover's dream come true ✨????.
With a nice layer of moist chocolate cake and a generous layer of yummy chocolate mousse, this recipe is a delight in every bite????????????????
Go try it now and you won't be disappointed for sure ✨????????
Ingredients
Base
✨6-7 pieces Britannia chocolate cake
✨1 tbsp espresso shot ( 1 tbsp water + 1/2 tsp coffee powder)
Mousse filling
✨3/4cup dark chocolate chips
✨1/4 cup fresh cream
✨1/2 cup whipping cream
Ganache topping
✨1/4 cup fresh cream
✨2 tbsp dark chocolate callets
Method
1. Line a 4-inch springform pan with parchment and keep it aside.
2. In a bowl pour hot fresh cream over dark chocolate chips. Mix until the chocolate melts completely and you have a smooth ganache.
3. In another bowl, whip the whipping cream to soft peaks and fold the ganache in it.
4. Place cake pieces in the bottom of the lined pan and make sure it’s all packed nicely. Soak it with the espresso shot
5. Pour the mousse on the top of the cake and flatten it using an offset spatula. Refrigerate it for 2 hours or until the cake sets completely.
6. For the glaze- pour hot cream over the chocolate and make it a liquid ganache.
7. Decorate the mousse cake with the glaze and serve.
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Episode 6: How to make the perfect chocolate mousse cake with Carat (recipe link in description)
How to make a classic chocolate mousse cake with compound chocolate.
More info:
Recipe available on page 9 of this recipe booklet:
Chocolate Mousse Cake Shots in 5 minutes| No Egg , Gelatin| Fireless Cooking recipes for Competition
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How to Make Chocolate Mousse Brownies
Look no further for a chocolate lover's dream come true! Chocolate Mousse Brownies are homemade brownies baked and topped with creamy chocolate mousse and chocolate curls.
For the complete recipe, instructions go to
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