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Tag: mousse

Chocolate mousse cake

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Dark Chocolate Mousse Cake, Vanilla Ice Cream & Praline

Chocolate Mousse Cake
This is a layer of hazelnut sponge with a layer of chocolate mousse covered in a layer of chocolate glaze

Sponge
160gr butter
120gr icing sugar
5 egggs
80gr ground almonds
75gr ground hazelnuts
75gr plain or plain gluten free flour

Oven at 170C
Cream together the butter and sugar until pale and fluffy
Add the eggs and flour alternately then fold in the ground almonds and hazelnuts
Bake for approx 30 minutes until skewer comes out clean
Cool and remove from the tin, clean the tin and then line it with clingfilm leaving 3 inches overhanging all round
Put cake back into the tin

For the mousse
300gr melted chocolate
5 egg yolks and 1 egg
250gr sugar
80ml water
500ml whipped cream

Whisk the eggs and yolk until light and fluffy
Place sugar and water in a pot and boil until it reaches the soft ball stage
Slowly our the sugar over the eggs, continuing to whisk until it cools a little.
When cool but not cold, add in the melted chocolate and whisk until fully combined, Fold in the whipped cream
Pour over the sponge and refrigerate until completely set.

For the chocolate glaze
110ml water
130ml sugar
40gr cocoa
100ml cream
2 sheets gelatine
30gr chocolate

Soak gelatine in cold water
In a small pot, bring the water and sugar to the boil then add the cocoa and whisk
Add the cream and mix thoroughly
Keep on a medium heat until it reduces a little
Add the gelatine and whisk to fully blend.
Let it cool a good bit then pour over the mousse and refrigerate until set

At this point the cake can be open frozen until ready to serve – take out about an hour before it is needed

Slice to serve, using a knife dipped in hot water and cleaned between each slicing.
Serve with vanilla ice cream and praline if you have it.

Optional
Praline
100ml water
160gr sugar
100gr hazelnuts

Add water and sugar into a heavy bottomed pot.
Bring to the boil and as the mix heats stir to dissolve the sugar.
Once boiling, don’t stir.
Continue to cook at boiling point until a rich dark caramel is formed
Carefully tip in the nuts, stir and tip out into a silicone mat and leave to cool
Completely
When cold, blitz to a powder

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Chocolate Mousse….

Chocolate and Coffee separately as in an espresso and a square of dark chocolate is surely one of life’s great pleasures… combined in this mousse takes it to another level.
I serve this with little sable biscuits or biscotti to dip into the mousse and savour every bit!

8 oz good quality dark chocolate.. if you are feeling adventurous you could experiment with a Valrhona chocolate – a Manjari orange or Jivara Pecan perhaps!
4oz unsalted butter
2oz caster sugar
2floz freshly made espresso
2floz brandy
3 egg yolks
8floz double cream lightly whipped
5 egg whites

In a bain marie, gently melt the chocolate with the butter sugar coffee and brandy. Make sure the bowl is not touching the hot water. Give it a stir every now and again and when the chocolate is melted fully, stir it until smooth. Whisk in the egg yolks and remove from the heat and fold in the cream.
Whisk the egg whites to stiff peaks and fold into the chocolate mixture. A good tip is to quickly stir a big spoon of egg white into the chocolate mixture to loosen it and then gently fold in the rest.
Pour into your service glasses and leave in the fridge until ready to serve. This will make about 8 good size portions, if you are using it as part of a duo or trio you would get at least 14 shot glass potions.

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