Not sure if anyone read my very first journal, but I mentioned that my previous career was as a Chef. Well here's a dessert I created, it's a Triple Chocolate Mousse Cake.
1 Layer Belgian Chocolate Mousse 1 Layer Bailey's White Chocolate Mousse 1 Layer Cappuccino Chocolate Mouse
Yes, that is a chocolate maple leaf.
If anyone thinks I should post the recipe please comment. I'll even teach you how to make the chocolate leaves.
As requested, here is the recipe. Now please forgive me if this is so confusing. I've been making these type cakes for over 20 years and it all just comes naturally and I go so fast, so I may have jumped steps. I've tried to write it as easy as possible for you. If you're unclear, please ask, I'll be glad to assist.
Triple Chocolate Mousse Cake Preparation Time: 1 hour Total Time: 3 hour (includes setting time in refrigerator and decoration) Yield: One 9” Cake, 12-14 servings depending on size Equipment: 9” Springform pan rubber spatulas 12 clean non porous artificial leaves stainless steel bowls 3 wire whisks electric mixer small paint brush Ingredients: 14 (1 ounce) squares bitter sweet chocolate, coarsely chopped 6 (1 ounce) squares white chocolate, coarsely chopped 3 ounces of reduced cappuccino coffee syrup or use any flavoured liqueur you wish 10 eggs separated 1/2 cup sugar 1/4 ounce cream tartar 4 cups whipping cream, whipped 2 ounces Bailey’s Irish Cream 1/4 cup melted butter 2 cups Oreo cookie crumbs, I’ve found that the no name brand contains less sugar—which is good.
Ingredient Note: Now I use a more classic French mousse recipe, I find that it’s the easiest. I prefer to use bitter sweet chocolate because as you add sugar it will increase the sweetness of the mousse. Also, DON’T use milk chocolate, spend the extra money and buy good quality chocolate. You won’t regret it. As for white chocolate—white chocolate is not chocolate at all, but a mixture of ingredients that I won’t get into. But what to look for is a white chocolate with cocoa butter and NOT vegetable oil, it should be creamy coloured and not white. Now I use Guylain Belgium chocolate, (Belgian chocolate is the best in the world trust me) however, you can use Lindt for both dark and white, and Baker’s brand will do nicely as well and is easier on the wallet. Also, do not allow any water to get into your chocolate. You’ll end up with a chocolate clump.
Preparation: Cake Base: In a bowl combine melted butter and cookie crumbs. Press into a 9” springform pan and bake at 180˚c (350˚F) for 10 minutes. Remove and let cool completely.
Mousse Preparation: Melt the 6 ounces of the bitter sweet chocolate on a double boiler in a stainless steel bowl and the other 6 ounces in another bowl. Melt the white chocolate on a separate double boiler with the Bailey’s. Do not allow the bottom of the bowls to touch the water, but rather let them gently melt, as this will prevent the chocolate from scorching. While you are melting the chocolates, bring the cappuccino to a boil and reduce to a syrup. Separate the eggs, careful not to get any yolks in the whites. Place the yolks in the refrigerator for now. Whip the cream with 1/8 cup of sugar until stiff peaks form, roughly divide into 3. Don’t over whip or you’ll get butter. Put in refrigerator. Whip the egg whites and cream of tartar, gradually adding in 1/8 cup sugar until stiff peaks form—the same as you would for meringues. Divide into 3 and put in the refrigerator.
Now take your egg yolks and add 3 to one of the bitter sweet chocolate and mix thoroughly over the double boiler for about one minute. It will make a thick dark chocolate mixture Do the same for the other chocolate with the cappuccino. For the white chocolate Add 4 egg yolks and should make a thick creamy yellow mixture. I add extra egg yolk to the white chocolate as it contains more fatty oils and we need it
Remove them all from the heat and grab your whipped cream and meringues. Now this next part can be a little tricky and will require you to know how to fold ingredients together. Take first chocolate mixture and add a couple of dollops of whipped cream and meringues and using a rubber spatula mix thoroughly together. You should have somewhat of a creamy chocolate mixture. Now take the rest of the whipped cream and meringues and gently fold them into the chocolate mixture.
Repeat for the other chocolate flavours.
Pour the mousses into the springform pan layering each one on top of the other. Place in cake into the refrigerator for 2 hours.
Chocolate Leaves: You’ll need 4 ounces of chopped dark chocolate—not Milk Chocolate Melt 3 oz of chopped chocolate on a double boiler just as before, gently stirring until the chocolate has melted. The ideal heat for chocolate is 45˚C (110˚F) Don’t go over that temperature as it could scorch. Once melted, remove from heat. Keep the water in the double boiler on low. Now this next step called Tabling isn’t necessary but Pastry Chefs will do this so I’ll include it so you know what I did. Pour 1/3 of the chocolate onto a marble slab and spread thinly with a metal spatula, scrape back into a pile re-spread the chocolate again. Do this until you have a muddy consistency, then reintroduce the mixture back into the warm chocolate.
Take your artifical leaves and uniformly paint the underside (veiny side) of the leaves. Now you can use real leaves, but please make sure they are clean, clean, clean, and you know what kind of leaves they are. Allow the leaves to cool completely and refrigerate for about 5-10 minutes. Once they’ve cool, gently peel the leaf away from the chocolate. I’ve found that using a palette knife helps. Don’t over handle them as they’ll start to melt, if so refrigerate and repeat the process.
Removing your cake from the springform: Pitcher of hot water Sharp knife or metal spatula Dip your knife of spatula into the hot water and go around the edge of the springform gently releasing the cake. Release the spring and voila!