Episode 17
September 20, 2010
Chocolate Mousse Cake
Since last week I made white chocolate mousse cake I decided to go with the relative: (Dark) Chocolate mousse cake! Since dark chocolate (and milk chocolate) set up stronger than white chocolate, dark chocolate mousse does not require gelatin to help set it up – which is great because that’s one less ingredient you have to fool with. With dark chocolate mousse, and the recipe I used, the meringue is optional but it does add volume and a nice mouth feel. If you’re running on low on ingredients or don’t feel like making a meringue simply use the egg yolks like you normally would and then fold in the whipped cream.
One thing I did notice about the cake layer is that unlike the white chocolate mousse cake, the cake here was very soggy when I was serving it. I realized that this is probably due to the raspberry layer – maybe the jam but most likely the fresh fruit. If I was going to make this cake again I would probably skip soaking the cake in simple syrup – or go a little lighter. Like I said in the video, other fruits would be just as good too like strawberries and bananas – I remembered that when I worked for Wegmans they have a chocolate banana tart, which is probably why it clicked in my head that chocolate and bananas would be tasty. I wonder how a thin layer of apple butter would taste with the bananas – I bet that would be tasty, if anyone tries that let me know!
Well, I don’t really have much to say this time so we’ll just jump right into the videos but first here is the recipe for chocolate mousse cake – enjoy!
Hi!
lovely recipe! am going to try it out tom for my husband’s birthday. can you please tell me if I use lesser quantity of whites for meringue, will it be ok? as I want to use the whites from the yolks I separate. A quick reply would be highly appreciated. thanks!
@Nausheen – It would probably be okay to use fewer egg whites. The biggest change would be less volume in your finished mousse but the taste and texture overall shouldn’t be affected too much. Good luck!
thanks for the wonderful recipe. I used only 3 whites, but as my meringue separated when I was done with the chocolate melting and whipping cream so I had only I guess about 2 whites to use. But the taste was just out of this world. I would like to share my pictures, how can I send them to you?
Hi!! Thank you so much for your recipes. You make it look so easy and very informative.