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How To make The Ultimate Chocolate Mousse Cake
1 lb Bittersweet chocolate; coar
-sely chopped 1/2 lb Butter; unsalted
6 Eggs; lightly beaten
Chocolate ganache glaze 2/3 c Heavy cream
6 oz Semi-sweet chocolate; finel
-y chopped Fat grams per serving: Approx. Cook Time: :15 CHOCOLATE MOUSSE CAKE: 1. Preheat the oven to 425F. Wrap the outside of an 8-inch springform pan in a double layer of aluminum foil to prevent seepage. Butter the pan and line the bottom with a round of parchment or waxed paper. Butter the paper. 2. Combine the chocolate and butter in a large metal bowl over a pan of hot - not simmering - water (the bottom of the bowl should not touch the water). Let stand, stirring occasionally, until the chocolate is smooth and melted. Or melt in a glass bowl in a microwave oven on high (100%), stopping and stirring every 15 seconds; remove the chocolate when there are still a few lumps and stir until completely smooth. 3. Put the eggs in a large mixer bowl set over simmering water and stir constantly until warm to the touch, about 3 minutes; remove from the heat. With an electric mixer, beat the eggs until they triple in volume and form soft peaks when the beater is lifted, 5 to 8 minutes. (To ensure maximum volume, if using a hand-held mixer, continue to beat the eggs over simmering water until they are hot to the touch, about 5 minutes, then remove from the heat and beat until cool.) 4. Fold half the eggs into the melted chocolate until partially incorporated. Add the remaining eggs and fold until they are just blended and no streaks remain. 5. Pour at once into the prepared springform pan and smooth the surface with a spatula. Place in a larger roasting pan and add enough hot water to the pan to reach about two-thirds of the way up the springform. 6. Bake for 5 minutes. Cover the top of the springform loosely with lightly buttered aluminum foil and bake for 10 minutes longer. Remove the cake from the oven and let cool on a rack for 45 minutes; then cover and refrigerate until chilled and very firm, about 3 hours. 7. To unmold, run a small spatula or a blunt knife around the edge and remove the side of the springform. Carefully invert the cake into a plate that has been covered with plastic wrap and remove the bottom of the springform; peel off the parchment. Reinvert the cake onto a cardboard round or a cake plate. Cover and refrigerate for 6 hours or overnight, until thoroughly chilled, before serving. 8. If you want to cover the cake with a chocolate ganache glaze, set it on a rack or tuck strips of waxed paper around the bottom of the cake. Pour the tepid glaze onto the center of the cake, letting it cascade over the sides. Run a long metal spatula lightly across the top so that the glaze will not be too thick. If necessary, use the spatula to patch any pare spots. Work quickly before the glaze sets. Prick any air bubbles with a needle or pin. Carefully remove any strips of waxed paper. Let the glaze stand undisturbed until set, 2 to 3 hours at room temperature, or 30 minutes in the refrigerator. CHOCOLATE GANACHE GLAZE: 1. In a small heavy saucepan, scald the cream. Remove from the heat and immediately add the chopped chocolate. Cover and let stand for 5 minutes; then stir gently until the chocolate is fully melted and smooth. Let cool until tepid. 2. Stir the glaze to test it. It is ready to use when a small amount mounds just a tiny bit when dropped from the spoon before disappearing into the mixture. If the glaze is too thick and the mound remainds on the surface, add warm water (or liqueur) by the teaspoonful, testing until the consistency is correct. If for some reason the glaze remains too thin, stir in more finely grated chocolate, heat until melted and then let cool again. Variations MINI-MOUSSE CAKE: This cake is perfect for serving 6 to 8. Make the Ultimate chocolate Mousse Cake, using 1/2 pound chocolate, 4 ounces of butter and 3 lightly beaten eggs. Bake in a 6-inch springform pan; temperature and baking remain the same. MOCHA FUDGE MOUSSE CAKE: Make the Ultimate Chocolate Mousse cake, prefereably using extra-bittersweet chocolate. In step 2, add 2 tablespoons instant expresso powder to the melted chocolate and butter. In step 5, pour halfe the chocolate mousse batter into the prepared springform pan and drizzle with have the Hot fudge (see recipe). Add the remaining batter and drizzle on the remaining fudge. PRALINE CHOCOLATE MOUSSE CAKE: Make the Ultimate Chocolate Mousse Cake, preferably using extra-bittersweet chocolate. In Step 2, add 1/2 cup praline paste (see note) to the melted chocolate and butter. Garnish, if desired with toasted hazelnuts. (Toasted pecans are also nice). NOTE: Praline paste can be ordered from Maison Glass, 52 E. 58th St., New York, NY 10022; 212 755-3316. CHOCOLATE FRUIT MOUSSE CAKE: Make the Ultimate Chocolate Mousse Cake, preferably using extra-bittersweet chocolate. In Step 2, add 3/4 cup raspberry jelly or melted and strained apricot jam to the melted chocolate and butter. Garnish the cake with a sparkling glaze of 1/2 cup melted raspberry jelly or strained appricot jam mixed with 1 Tablespoon framboise (raspberry eau-de-vie). Spoon this glaze over the top of the cake and immediately spread into a thin, even layer with a long, narrow spatula. brANDIED CHERRY CHOCOLATE MOUSSE CAKE: Make the Brandied Cherrys (see recipe) at least a day ahead. Make the Ultimate Chocolate Mousse Cake (using semi-sweet chocolate). After Step 4, fold in 1 cup halved, well-drained brandied cherrys.
How To make The Ultimate Chocolate Mousse Cake's Videos
Triple chocolate mousse cake
Triple chocolate mousse cake recipe | easy chocolate mousse cake | chocolate mousse cake | chocolate mousse cake recipe | how to make chocolate mousse cake | chocolate cakes | chocolate cake recipes
#triplechocolatemoussecake #chocolatemoussecake #chocolatemoussecakerecipe #chocolatecake #chocolatecakerecipe #spicebites
Spice Bites Blog – 345
Chocolate Mousse Cake is an amazing combination of chocolate cake, This Chocolate Mousse Cake recipe is a classic! With layer of moist chocolate cake and layer of smooth and creamy chocolate mousse, all covered in dark chocolate, this mousse cake recipe so delicious & satisfying, you will enjoy every bites of it. It’s so freaking good!...
ingredients:
for the cake ;
one egg - room temperature
sugar 1/4 cup (50g)
vanilla extract 1tsp 95ml)
cooking oil 1/4 cup (60ml)
milk 1/4 cup (60ml)
flour (maida) 1/2 cup (68g)
cocoa powder 2tbsp (15g)
baking powder 1/2 tsp (2.5g)
for the dark chocolate mousse ;
whipping cream 150ml
semi sweet dark chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for the milk chocolate mousse;
whipping cream 150ml
milk chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for the white chocolate mousse;
whipping cream 150ml
white chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for top chocolate layer;
semi sweet dark chocolate 60g
milk 3tbsp (45ml)
***baking pan 8 inch
***cake ring 6 inch
***bake preheated oven at 180c for 15 to 20 minutes
*** CUP SIZE : FULL CUP 250ML | HALF CUP 125ml | 1/3 CUP 80ML | 1/4 CUP 60ML | 1 TBSP 15ML | 1/2 TBSP 7.5ML | 1 TSP 5 ML | 1/2 TSP 2.5ML ! ***
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How to Make the Best Classic Chocolate Mousse - Chocolate Mousse Recipe
If you've made macarons or meringue, but you still have yolks left and don't know where to use them, here's a classic chocolate mousse recipe that's delicious, airy and coffee-flavored. ????
Ingredients: 4 servings (4oz)
6 oz (170 grams) dark or milk chocolate
6 Tbsp (86 grams) unsalted butter
1 tsp instant coffee or 2 tsp vanilla extract (optional)
3 large egg yolks
1/4 cup (45-50 grams) granulated sugar
1 cup (240 ml) heavy cream
Serving: With whipped cream, chocolate chips or berries.
#chocolatemousse #classicchocolatemousse #mousse #bestchocolatemousse
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Stainless Steel Whisk 8+10+12, Ouddy 5 Pack Wire Whisk Set Wisk Kitchen Tool for Cooking, Blending, Whisking, Beating, Stirring with Silicone Spatula & Silicone Brush
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Instructions:
1. In a small heatproof bowl, combine 6 ounces of dark or milk chocolate, 6 tablespoons of unsalted butter, and 1 teaspoon of instant coffee. Place the bowl in a saucepan of barely boiling water. Stir until the chocolate and butter are melted. Remove from heat, but leave the pot of boiling water on the burner.
2. In a medium heatproof bowl, whisk 3 egg yolks and 1/4 cup granulated sugar until smooth. Place the bowl in a saucepan of barely boiling water and whisk for about 5 minutes, or until the mixture is pale and slightly stiff. Remove from heat.
3. Add the chocolate mixture to the egg yolk mixture, stir until combined. (The mixture with thicken.) Set aside until it cools down to room temperature.
4. Pour 1 cup cold heavy cream into a large chilled mixing bowl and beat on high speed for 1.5-2 minutes or until medium peaks.
5. Stir the whipped cream into the cooled chocolate mixture. Using a silicone spatula, carefully add the remaining whipped cream until smooth.
6. Divide mousse between 4 (6oz) ramekins, cover and refrigerate until set, about 1 hour.
7. Garnish with whipped cream, chocolate chips or berries, if desired. Enjoy! ????
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