If you happen to’re on the lookout for a swoon-worthy chocolate dessert, I’ve obtained you coated with this chic Frozen Chocolate Mousse Cake.
This Triple Chocolate Mousse Cake begins with a flourless chocolate cake base, which is topped with an extremely wealthy and creamy mousse and iced with a shiny ganache. It was excellent for a buddy dealing with again surgical procedure and her chocoholic husband.
Why You Should Make
- Frozen desserts are excellent for gifting as they don’t must be eaten instantly and are terrific for sudden firm or these chocolate cravings! My girlfriend is a chocolate fanatic and I knew having slices of this dreamy frozen chocolate mousse cake in her freezer would brighten up a dreary day of rehab.
- There are three layers of decadence on this frozen mousse cake: a flourless chocolate cake, a layer of dreamy mousse, and a topping of chocolate ganache! The bonus is that it’s a gluten-free dessert!
- Each is fabulous by itself, however collectively, they create a chocolate extravaganza!
- It may be made weeks forward of time, so you’ll be able to repair it when you will have time, not the day you’re entertaining or bringing it to an occasion.
- From the feedback: I by no means depart opinions however this was soooooo good I needed to. This Frozen Chocolate Mousse Cake is worthy of being in a 5 star Michelin restaurant!!
Knowledgeable Ideas
There are 3 layers, with the ultimate ganache topping being the best. You may make the cake layer in the future, then the mousse and ganache on the following if you wish to unfold out the method. Notice there are affiliate hyperlinks under.
- To get the mousse cake out of the springform pan, use [easyazon_link identifier=”B016E3W92I” locale=”US” tag=”thskchcaba-20″]non-stick foil[/easyazon_link] to line it. I used two items positioned perpendicular to one another so that every one the inside floor was coated.
- Even when the foil is pressed tightly in opposition to the within of the pan, you’ll nonetheless see wrinkles and folds on the perimeters of the dessert when it’s unmolded. Nobody besides the baker will discover this!
- Are you aware what a [easyazon_link identifier=”B01N349SON” locale=”US” tag=”thskchcaba-20″]springform pan[/easyazon_link] is? It’s primarily used for cheesecakes, however it works nice for any desserts. It has a detachable base and a “collar” for the perimeters, which may be launched with a clip. It’s a should for this mousse cake.
- Use this [easyazon_link identifier=”B000237LPC” locale=”US” tag=”thskchcaba-20″]cake spatula[/easyazon_link] for transferring desserts and cheesecakes from the pan to the serving plate.
- The eggs have to be separated to make the mousse. PRO-Tip: Keep in mind that eggs separate extra simply when chilly, however egg whites whip greatest when at room temperature.
- PRO-Tip: Notice that any yolk that contaminates the egg whites (or any grease on the bowl or beaters) will forestall them from whipping into stiff peaks. It’s value taking your time to separate the eggs so none are wasted.
- The cake layer will shrink because it cools, so the mousse layer invariably will probably be just a little bit wider than the cake under.
- To chop, use a protracted, sturdy bread knife (affiliate hyperlink). It labored nicely because it may straddle the entire cake. Warming the knife helps minimize by way of a frozen dessert if wanted.
- Let this dessert sit out at room temperature after it’s sliced and positioned on dessert plates. It slices cleanly when frozen strong, however let it soften for a couple of minutes to make for simpler indulging.
- PRO-Tip: Chilly inhibits a dish’s taste. So for desserts like ice cream, that you must bump up the flavorings a bit.
Steadily Requested Questions
A mousse cake generally is a conventional cake, brownie, or one other baked good that has a layer of mousse. The mousse element can use cream or eggs to provide it the basic ethereal or fluffy texture.
A mousse cake may also be a dense mousse that’s sliced into wedges like a cake. It might or might not have a crust. The principle requirement of a mousse cake is to have mousse as an ingredient.
Typically, mousse is used as a cake filling or topping, making a “mousse cake.”
To make this mousse cake, the flourless chocolate cake is baked, cooled, and frozen. Then the mousse is made. The chocolate mousse is unfold over the cake, then returned to the freezer. Lastly, the ganache is made, unfold over the frozen mousse, and frozen.
This mousse cake freezes nicely for 1-2 months if wrapped nicely. This recipe is supposed to be frozen, however bear in mind to let it soften for a couple of minutes earlier than serving so it’s not rock exhausting.
Mousses made with eggs ordinarily don’t freeze nicely. Their texture might grow to be barely grainy when defrosted. The mousse layer on this cake is an exception.
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Elements
Flourless Cake:
- 2 sticks (1 cup) butter
- 12 ounces semisweet chocolate, chopped
- 6 giant eggs
- 1 cup sugar
- 1 tablespoon vanilla
Mousse:
- 4 tablespoons (¼ cup) butter
- 10 ounces semisweet chocolate
- 3 giant eggs, separated (pasteurized eggs most popular)*
- 3 tablespoons sugar
- 1 tablespoon vanilla
- 1 cup heavy whipping cream
Glaze:
- 4 ounces semisweet chocolate
- ¼ cup gentle corn syrup
- ½ cup heavy whipping cream
Directions
Make the cake:
- Preheat oven to 350º.
- Line the within of a 9-inch springform pan with nonstick foil and wrap a chunk of foil across the exterior, too.
- Warmth butter and chocolate within the microwave till melted. Whisk until easy.
- Whisk within the eggs and sugar. Add vanilla and pour into the ready pan.
- Place the pan in a bigger roasting pan and fill the bigger pan with sizzling water to come back about midway up the perimeters of the pan.
- Bake for 40-45 minutes and take away from the oven, permitting the cake to chill within the water bathtub.
- As soon as cool, place the cake pan within the freezer.
Make the mousse:
- Soften butter and chocolate within the microwave. Whisk until easy.
- Whisk yolks, sugar, and vanilla collectively.
- Whisk the yolk combination into the new chocolate combination rigorously.
- Utilizing a mixer, beat the whites to stiff peaks. Fold the egg whites into the chocolate.
- Within the mixer, beat the cream to mushy peaks and fold it into the mousse.
- Unfold mousse over the chilly cake and return to the freezer for an hour.
Make the Glaze:
- Microwave corn syrup and cream simply until sizzling. Add chocolate.
- Let sit for one minute after which whisk easy. Let sit an extra 30 minutes to thicken. Take away cake sides.
- Pour glaze over chilly mousse layer and return to freezer for just a few hours till able to serve. Maintain frozen.
- Let the cake heat up at room temperature for a few minutes earlier than slicing and serving.
Notes
To stop foodborne diseases, I like to recommend utilizing pasteurized eggs in recipes calling for uncooked eggs.
Recipe tailored fromThe Pastry Queen by Rebecca Quite by way of Hugs & Cookies XOXO
Beneficial Merchandise
As an Amazon Affiliate and member of different affiliate packages, I earn from qualifying purchases.
Vitamin Data:
Yield:
12
Serving Dimension:
1 slice
Quantity Per Serving:
Energy: 553Complete Fats: 33gSaturated Fats: 19gTrans Fats: 0gUnsaturated Fats: 12gLdl cholesterol: 173mgSodium: 73mgCarbohydrates: 66gFiber: 4gSugar: 60gProtein: 8g
