Saturday, January 26, 2013

Chocolate Mousse Cake


For Chocolate Ganache
4 oz of Semisweet chocolate chips
1/4 Cup Heavy cream
1/2 Tsp instant coffee granules (optional)

For Chocolate Mousse
8 oz Semisweet chocolate chip 
2 Tbs Butter 
2 Tbs Brewed coffee 
1 cup Cold Heavy whipping cream 
1/2 tsp Pure vanilla extract

For Chocolate Cake 


For Chocolate Ganache
In a saucepan bring heavy cream to boil, switch of the flame and pour it into a bowl.
Add chocolate chips and coffee to cream and mix it until gets a smooth silky texture. Keep aside.

For Chocolate Mousse
Take semi sweet chocolate chip, butter and coffee in heat proof bowl.
Put that bowl on top of simmering water saucepan or double boiler. Make sure that water is not touching to the bottom of the top bowl. Melt the chocolate completely and stir continuously. Remove it from double boiler and let it cool completely for about 15-20 minutes.
Meanwhile whip the cream. Take cold heavy whipping cream in a bowl.
Whip it till you get soft peaks using hand mixer or stand mixer or by hand with wire whisk.
Add vanilla extract.
If melted chocolate mixture is cooled completely, add third of whipped cream to it and fold in gently. (We do not want to deflate the whipped cream.)
Then add another third of cream and fold. Then add remaining whipped cream and fold gently. It will be very airy in texture.

Now its time to assemble all three.
In a turn table keep the cake upside down, put half of the chocolate mousse and spread evenly.Then add rest of the mousse and spread again evenly creating a flat top.
Now pour the chocolate ganache on top it. If its require spread the ganache with a spatula.
Chill the cake in the refrigerator for 2-3 hour to allow the cake to set before serving.

No comments:

Post a Comment