Chocolate mousse cake is a delicate cold dessert. It’s heaven for chocolate lovers. Making this is a little tricky but once you practice you will find it really easy. It is best make ahead dessert for any big gathering.
My kids loved this beautiful and elegant dessert. This mousse cake has 4 parts. 1st making a sponge cake, 2nd making chocolate mousse, 3rd assembling the dessert and lastly chocolate ganache which we pour over the top.
So quiet a lot of work but end results will blow your mind and you would definitely love it 🙂 .
Serving : 12
Caster sugar 5 oz
Cornflour 2 oz
Plain soft flour 1 oz
Cocoa powder 1 oz
White Chocolate Mousse
Egg whites 50 g
Caster sugar 50 g
Gelatin leave 1
White Chocolate 150 g
Double Cream 250 g
Dark Chocolate Mousse
Egg whites 50 g
Caster sugar 65 g
Gelatin leave 1
Dark chocolate 150 g
Double cream 250 g
Chocolate 50 g
Double cream 100 g
Butter 1 tbsp
Mix the eggs and sugar in a mixing bowl until very pale and aerated.
Sieve in the corn flour, flour, cocoa powder and gently fold in carefully as to not lose any air.
When incorporated spread the sponge batter about 1 cm thick onto a silicon paper.
Bake at 180 C for approx 8-10 minutes until cooked through.
Take out of the oven and upturn onto sugared silicon paper then roll the rolling pin over to even the thickness of the sponge.
Peel away the silicon from the base of the sponge.
Cut 2 discs of this sponge with 7 inch round tin.
Keep 1 sponge in the base of 1 tin lined with baking paper.
Now for mousse
Melt the chocolate in a bowl,over a pan of simmering water.Keep warm not hot.
Semi-whip the cream in a separate bowl.
Soak the gelatin in cold water until soft.Do not over-soak.
In a pan boil the sugar with a little water until it reaches soft ball(118 C) on a sugar thermometer.
While the sugar is boiling, in another bowl, whisk the whites until stiff peaks form.
When the sugar is ready add the squeezed softened gelatin and pour it onto the whites constantly whisking.
Whisk until cool.
When cool fold in the chocolate first followed by the cream until smooth and incorporated.
Make both, white and dark chocolate mousse separately the combine them lightly. It will give them marble effect.
Pour them on sponge.
Cover with clingfilm ,chill overnight.
Make chocolate ganache . Pour cream in a bowl, put chocolate and butter on it. Microwave it for 1 minute.
Whisk until mix through.
Decorate with both white and dark chocolate shavings.
For Roulade Sponge
For Dark chocolate Mousse
For Chocolate ganache
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