| Chocolate Mousse Cake Recipe |
Ingredients |
- 130ml whipping cream
- 33g egg yolks
- 220g bittersweet chocolate
- 220g whipping cream
- 15ml coffee liqueur or brandy
- 90g chocolate graham cracker
- 30g melted butter
- 5ml whipping cream
- Cocoa powder as needed
- 80g chocolate pieces for decoration
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Preparation
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- Prepare a 7 inches pie pan, wrap bottom with plastic wrap, place a 6 inches spring form pan in center, line with plastic liner.
- Put cracker in bag, crash with rolling pin, remove to bowl, add melted butter and 5ml whipping cream, stir well with spatula, pour in spring form pan, press tight with a spoon, chill.
- Heat 130ml whipping cream to 70°C, pour in egg yolks slowly, mix well, add 220g
semi sweetened chocolate, stir until melted, cool.
- Pour 220ml whipping cream in bowl, beat with electric beater for 5 to 6 minutes until thick, mix 1/3 with mixture from Step 3 rapidly, add remaining 2/3, stir quickly until even, add wine, pour in spring form pan or decorating bag, squeeze in, shake twice, spread evenly, freeze for 2 to 4 hours. Chop 80g chocolate pieces, remove to bowl, stir in double boiler until melted (keep water below 50°C), drop melted chocolate on plastic liner with a small spoon to form
circles 6 cm apart, then use hand to drop chocolate on, freeze until hard.
- Remove spring form pan, sift cocoa powder over top, tear away plastic liner, press chocolate drops into side.
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