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Entries in gelatin (1)

Saturday
Oct222016

White & Dark Chocolate Mousse Cake - The easier way

 

     White and dark chocolate mousse cake for Thanksgiving? Sure no problem. Finding a recipe that didn’t make me want to whack my head with a cast iron frying pan? A problem.

     Oh the recipes are out there, quite a few, and they’re pretty long, overly complicated (IMO), and nothing I wanted to tackle with all the other Thanksgiving prep. 

     So I did a deep cookbook dive. I hauled out books by Julia, Ruth, Buddy, Tom, James, and Nigella. Didn’t find what I was looking for. This was turning into a nuisance dessert and a great big UGH.

     Then I came across a recipe for white chocolate mousse filling from Tom Douglas on FoodandWine.com. It was straight forward and exactly what I had searched for. The good news? It works with dark chocolate as well. One recipe, one method two mousses. Perfect.

     This was easy to make, very easy. The only drawback was the waiting time. And that’s only a drawback because you can’t tuck into this delicious, smooth, light textured, rich tasting dessert immediately.

     I can’t believe I’ve never tried making this before. Next time, a triple chocolate mousse, or maybe a swirly moussey cake. The options are endless with a good basic recipe like this!

     Let your imagination imousseination go wild.

     A special shout out to Sophie for sticking with your guns on this dessert request for our Thanksgiving feast. You’ll be pleased – if I do say so myself.

 

White & Dark Chocolate Mousse Cake

 

Makes 1 9-inch cake

 

For the brownie base

½ cup butter, melted plus a little more for pan

1 cup sugar

2 teaspoons vanilla

2 eggs, slightly beaten

½ cup unsweetened cocoa powder

½ cup flour

¼ teaspoon baking powder

1/8 teaspoon salt

For the dark chocolate mousse layer

12 oz. semi-sweet chocolate pieces or bitter-sweet

3 tablespoons heavy cream

1 teaspoon unflavored gelatin

1 tablespoon water

¾ cup heavy cream

3 tablespoons vanilla extract, strong coffee like espresso or brandy

2 large egg yolks

2 tablespoons sugar

For the white chocolate mousse layer

12 oz. good quality white chocolate pieces

3 tablespoons heavy cream

1 teaspoon unflavored gelatin

1 tablespoon water

¾ cup heavy cream

3 tablespoons vanilla extract or orange liqueur

2 large egg yolks

2 tablespoons sugar

 

Make the brownie base

     Preheat oven to 350°F. Line the bottom and sides of a 9-inch spring form pan with parchment paper. Grease the bottom and sides with a little melted butter.

     Whisk flour, cocoa, and baking powder together in a bowl, set aside.

      In a medium bowl, stir melted butter, sugar and vanilla together until combined. Add eggs and beat until well incorporated. Add flour mixture to eggs and butter mixture, beat until well blended. Pour enough batter into prepared pan, to come ½ inch up the side. Drop the pan on the counter to even out the batter, smooth top with an off set spatula. Place on a rimmed baking sheet and bake 15-20 minutes until a tester inserted to the center comes out clean and the top feels soft and set. Do not over bake, the brownie base will harden as it cools. Cool completely.

 

 

For the dark chocolate mousse layer

     Sprinkle gelatin over water in a small bowl. Let stand until softened.   

     Melt chocolate with 3 tablespoons heavy cream over a double boiler or microwave, stir until smooth, set aside and let cool.

     Beat heavy cream in a medium bowl until soft peaks form, return to fridge and chill at least 10 minutes or until ready to fold into chocolate mixture.

Heat vanilla or coffee until hot, add softened gelatin and stir until dissolved.

     Beat egg yolks and sugar together in a medium bowl with a hand mixture on high speed until thick and pale about 5 minutes, scraping sides and bottom of bowl often.

     Beat in gelatin mixture then cooled chocolate. Fold chilled whipped cream into chocolate mixture.

     Pour mousse on top of brownie, smooth, cover with cling film and chill 4 hours or overnight before adding the white chocolate layer.

  

For the white chocolate mousse layer

     Sprinkle gelatin over water in a small bowl. Let stand until softened.  

     Beat heavy cream in a medium bowl until soft peaks form, return to fridge and chill at least 10 minutes or until ready to fold into white chocolate mixture.

     Melt white chocolate with 3 tablespoons heavy cream over a double boiler or microwave. Stir until smooth, set aside and let cool.

     Heat vanilla or liqueur until hot, add softened gelatin and stir until dissolved.

     Beat egg yolks and sugar together in a medium bowl with a hand mixture on high speed until thick and pale about 5 minutes, scraping sides and bottom of bowl often.

     Beat in gelatin mixture then cooled white chocolate.

      Fold chilled whipped cream into white chocolate mixture. Pour white chocolate mousse on top of chilled dark chocolate mousse, smooth, cover with cling film and chill 4 hours or overnight.

 

     When ready to serve. Remove cake from spring form pan. Carefully pull away the parchment collar around sides. Smooth sides with a metal spatula if necessary. Dust top with cocoa powder using a decorative stencil. The cake will cut easily and clean when chilled.

 

 

 

Notes: The brownie recipe is adapted from Hershey’s Classic Recipes. The mousse recipe was adapted from Tom Douglas’s White Chocolate Mousse Filling.