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  • Triple Chocolate Mousse Cake

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    Petre
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    This recipe is for a triple chocolate mousse cake that consists of three layers - a dark chocolate mousse on the bottom, a milk chocolate mousse in the middle, and a white chocolate mousse on top. It uses a chocolate genoise cake for the base that is soaked in vanilla syrup. The three chocolate mousses are made separately using egg yolks, sugar, gelatin, and whipped cream. The layers are assembled in ring molds and frozen before being dusted with cocoa powder to serve.

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    This recipe is for a triple chocolate mousse cake that consists of three layers - a dark chocolate mousse on the bottom, a milk chocolate mousse in the middle, and a white chocolate mousse on top. It uses a chocolate genoise cake for the base that is soaked in vanilla syrup. The three chocolate mousses are made separately using egg yolks, sugar, gelatin, and whipped cream. The layers are assembled in ring molds and frozen before being dusted with cocoa powder to serve.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    Download as pdf or txt
    184 views3 pages

    Triple Chocolate Mousse Cake

    Uploaded by

    Petre
    This recipe is for a triple chocolate mousse cake that consists of three layers - a dark chocolate mousse on the bottom, a milk chocolate mousse in the middle, and a white chocolate mousse on top. It uses a chocolate genoise cake for the base that is soaked in vanilla syrup. The three chocolate mousses are made separately using egg yolks, sugar, gelatin, and whipped cream. The layers are assembled in ring molds and frozen before being dusted with cocoa powder to serve.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    of 3

    Triple Chocolate Mousse Cake

    Chocolate Genoise
      100 g Eggs

      50 g Sugar

      50 g Cake, or pastry flour

      12 g Cocoa powder

    Vanilla Syrup
      125 g Water

      100 g Sugar

      5 g Vanilla paste

    Mousses
      500 g Heavy cream

    Pate A Bombe*
      160 g Egg yolks (8)

      120 g Sugar

      30 g Water
    Dark Chocolate Mousse
      90 g Bittersweet chocolate, 64/72%

      2 g Gelatin sheets

    Milk Chocolate Mousse


      100 g Milk chocolate

      3 g Gelatin sheets

    White Chocolate Mousse


      120 g White chocolate

      3 g Gelatin sheets

    1 Use a 7''/18 cm diameter cake ring or individual pastry rings. Line rings with acetate or
    parchment (it will ease removal). The use of gelatin isn't required if this dessert is built
    using a shallow dish just like a Tiramisu, Martini glasses, ramekins or cups...

    Chocolate Genoise

    2 Sift flour and cocoa powder and set aside. Use a water-bath by setting a large mixing
    bowl over simmering water or use direct heat as shown. Place the whole eggs and sugar
    in the mixing bowl and beat the mixture to 100ºF/40ºC. Continue whisking using a stand
    mixer on high speed until it thickens. The batter should fall back into the bowl in a thick
    ribbon. Carefully fold in the sifted dry ingredients. Do not over mix or the batter will
    deflate. Spread the chocolate genoise evenly over a baking tray lined with a greased
    parchment paper.

    Baking
    3 Bake in a preheated 375ºF/190ºC oven for about 8 minutes. Let cool completely before
    using. Can be refrigerated up to 8 days or frozen weeks.

    Vanilla Syrup

    4 Bring to a boil and set aside. Use syrup at room temperature.

    Mousses

    5 Soak gelatin separately in cold water to soften, and drain. Microwave the soften gelatin
    for just a couple of seconds prior adding to each chocolate mixture. Whip heavy cream
    to soft peaks. Divide into 3 equal portions and keep refrigerated. Cut chocolate genoise
    into desired shape but smaller than the size of the ring; the genoise should not be
    visible. Moisturize it with vanilla syrup. *Pate a bombe is a mixture similar to Italian
    meringue but using egg yolks instead of whites. Combine the sugar and water in a small
    saucepan, and put a lid on for a couple of minutes. After boiling, remove the lid and
    bring syrup to 250ºF/121ºC. Meanwhile, beat egg yolks using a stand mixer fitted with
    the whisk attachment, until light and frothy. Slowly pour the hot syrup in thin stream into
    the egg yolks. Let run on high speed until the pate a bombe has doubled in volume and
    the bowl cools down. Divide pate a bombe into three 3 oz/90g portions. Set aside. For
    the first layer: melt dark chocolate over water bath, remove from the heat and mix in the
    pate a bombe, add melted gelatin and whipped cream. Fill cakes immediately and freeze
    for 20 minutes or until firm to the touch. For the second layer; mix the warm milk
    chocolate with the pate a bombe, add melted gelatin and whipped cream. Fill cake and
    freeze until firm to the touch. Repeat using the white chocolate mousse. Freeze cakes
    completely for at least 4 hours prior removing rings, or for up to 3 months.

    Plating

    6 Remove cake rings and let thaw overnight in the refrigerator. Dust cake with cocoa
    powder before serving. Enjoy!

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