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How To make Chocolate Mousse Cake (Part Two)
GANACHE ICING AND ASSEMBLY:
FOR CHOCOLATE MOUSSE CAKE:
1 c Heavy cream
8 oz Semisweet chocolate
- Chopped coarse 2 tb Orange flavored liqueur
GARNISH:
Oranges; halved/sliced thin - into half rounds/about 14 - slices FOR THE GANACHE: In a small saucepan bring the cream just to a simmer. Remove the pan from the heat, add the chocolate and let the mixture stand, covered, for 5 minutes. Stir in the liqueur and continue to stir the ganache until smooth and tepid. Strain through a fine sieve into a small pitcher or a bowl with a lip. ASSEMBLY: Cut an 8" cardboard round and put one teaspoon of the mousse in the center of it, then set one of the cake layers, bottom side up on the cardboard. Cover the cake with some of the mousse, smoothing it into an even layer, and top it with the remaining layer, bottom side up. Cover the top and the sides of the cake with the remaining mousse, smoothing it with a spatula, and chill the cake until it is cold. Set the cake on a rack over a jelly roll pan and pour the creme ganache over it, smoothing it with a spatula to completely cover the top and sides of the cake. Let the cake stand at room temperature for 10 minutes and scrape any excess chocolate glaze from the jelly roll pan back into the saucepan. Heat the excess ganache, stirring, until smooth, cool it to tepid, and pour it over the cake, smoothing it with a spatula over the top and sides of the cake. Chill the cake until the glaze is set. Transfer the reserved chocolate mixture to a pastry bag. Arrange orange slices, rounded sides up on the top of the cake, so that one end of the slice is toward the center and the other is toward the edge of the cake. Pipe the chocolate mixture along the base on each side of the orange slices. Arrange the remaining cream decoratively around the bottom edge of the cake. Let the cake stand at room temperature for at least 15 minutes before serving. From the databases of Barb Day Prodigy ID# GWHP32A.
How To make Chocolate Mousse Cake (Part Two)'s Videos
No-Bake Triple Chocolate Mousse Cake Recipe
This triple chocolate mousse cake is rich, chocolaty and decadent, hardly not to fall in love with it from the first bite. Three airy layers of chocolate goodness on top of an Oreo crust, is simply hard to resist.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 12 servings
Oreo Crust
7 oz (200g) oreo cookies
4 tbsp (60g) butter, melted
Dark Chocolate Mousse
5 oz (150g) semi-sweet chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water
Milk Chocolate Mousse
5 oz (150g) milk chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water
White Chocolate Mousse
5 oz (150g) white chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water
For decorating (optional)
Cocoa powder
Fresh berries
1. Prepare the crust. Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
2. Press the mixture into the bottom of a greased 8 inch (20 cm) springform pan using the back of a spoon. Refrigerate until the first layer of mousse is prepared.
3. Prepare dark chocolate mousse. In a heat proof bowl add the semi-sweet chocolate and 1/2 cup (120g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat until all the chocolate is melted. Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let the chocolate mixture cool completely at room temperature.
4. Whip the remaining 2/3 cup (160g) cold whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined.
5. Pour the chocolate mousse over the crust and refrigerate for about 15-20 minutes to set slightly, until you prepare the next layer of chocolate mousse.
6. Repeat the same steps for preparing the milk and white chocolate mousse layers.
7. Refrigerate the cake for 4 hours or overnight to set.
8. Run a knife around the edges of the cake to remove the sides of the pan.
9. Before serving dust the top of the cake with cocoa powder and decorate with fresh berries if desired. Enjoy!
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My favorite chocolate mousse for cakes
Recipe for 4.5 cups of mousse (enough for an 8 inch cake 2-4 layers)
6 oz (170g) dark chocolate, chopped into small pieces
3 TB (42g) unsalted butter
a couple of big pinches of salt
1 1/2 cups (360g) heavy whipping cream, cold from the fridge
1/2 cup (120g) full-fat sour cream, cold from the fridge
3/4 cup (90g) powdered sugar
For written instructions and all my notes
sugarologie.com/recipes/chocolate-mousse
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HOW TO MAKE CHOCOLATE MOUSSE CAKE | Rich and Luscious
How to make a Chocolate Mousse Cake?
2 Sheet pan: size is 9x13
Baking time is 20-25 minutes
Here's what you'll need:
sugar 2 cups (400g)
all purpose flour 2½ cups (312g)
cocoa powder 1 cup (118g)
baking powder 2 tsp (10g)
baking soda 2 tsp (10g)
salt 1½ tsp (8g)
3 large eggs
oil ¾ cup (180g)
milk 1½ cup (360g)
vanilla 2 tsp (10g)
hot water 1½ cup (337g)
CHOCOLATE MOUSSE RECIPE:
(Chocolate ganache: 2 cups whipping cream + 500g of chocolate chips)
2 cups cold whipping cream (464g)
ARABIC:
إليك ما ستحتاج إليه:
2 كوب سكر (400 جم)
طحين لجميع الأغراض 2½ كوب (312 جم)
مسحوق الكاكاو 1 كوب (118 جم)
مسحوق الخبز 2 ملعقة صغيرة (10 جم)
صودا الخبز 2 ملعقة صغيرة (10 جم)
ملح 1½ ملعقة صغيرة (8 جم)
3 بيضات كبيرة
زيت ¾ كوب (180 جم)
1½ كوب حليب (360 جرام)
فانيليا 2 ملعقة صغيرة (10 جم)
1 كوب ماء ساخن (337 جم)
وصفة موس الشوكولاتة:
(غاناش شوكولاتة: 2 كوب كريمة خفق + 500 غرام من رقائق الشوكولاتة)
2 كوب كريمة خفق باردة (464 جم)
◻Here's the recipe for Eggless Chocolate Cake:
You can use this icing too:
◻MAGIC COFFEE WHIPPED CREAM | Only 3 Ingredients
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Food for the soul:
Job 19:25 I know that my redeemer lives, and that in the end HE will stand on the earth.
CHOCOLATE MOUSSE???? JUST 2 INGREDIENTS???????? #Shorts
You'll need dark chocolate, water...and nothing else to make this delicious chocolate mousse!???????? Can you believe it????? @angelocoassin8537
Ingredients:
100g dark chocolate
Water, for the water measurement you need to do a little calculation, it’s easy don’t worry: Fat of chocolate (you find it on the package) x 100g chocolate (the quantity of chocolate I used) divided by 34. This way you’ll find exactly how many grams of water you’ll need!
If this is too difficult, you can simply use 100g water, but the chocolate mousse might not turn out as sexy! Finely chop your dark chocolate. Add your chocolate to a bowl.
Pour your water (warm) and stir until the chocolate dissolves. You can add your bowl to the microwave for 30 seconds if you need. Add your bowl on top of a bigger bowl full of ice and mix with a hand mixer for about 90/ 120 seconds or until you form a mousse. Buon appetito!
#asmr #giallozafferano #gz #italianfood #italianrecipes #delicious #dessert #easyrecipes #chocolate #chocolatelover #choco #chocolover #mousse
2-ingredient white chocolate mousse tutorial
2 Ingredient CHOCOLATE MOUSSE in 10 Minutes | Heston Blumenthal Recipe
It sounds too good to be true; water + #chocolate + technique = #chocolatemousse in #10minutes?! Let's put Heston Blumenthal's recipe to the test.
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I tested Heston Blumenthal's recipe from Master Chef World :
I also tried Food52's recipe:
227 g (8 oz.) good quality dark chocolate 62% chocolate solids
175 ml (3/4 C.) boiling water
This video is NOT sponsored. Just making chocolate mousse. ????
Valrhona dark chocolate (Amazon affiliate link):
Disclaimer:
Some of the above links are Amazon affiliate links from which I receive a small commission on each sale at no extra cost to you. Thanks so much for the support. ????????
'Multidimensional,' 'Becoming Mr. Bossa,' 'Strangely Wise,' 'Dreaming Out Loud', & 'The Garden Repertoire' courtesy of epidemicsound.com, and 'Sprightly' from iMovie. You've made it to the end -- welcome! Did you find the hidden word? Comment: Don't forget to lick the spoon.