What could be more special for Valentine’s Day then a triple chocolate mousse cake? Loaded with chocolate these little cakes are simply divine.
What You Need:
(Makes: 8 cakes)
8 - (3½-inch/6-ounce) ramekins
Dark Chocolate Cake (recipe below)
Bittersweet Chocolate Mousse (recipe below)
Milk Chocolate Mousse (recipe below)
Semisweet Chocolate Curls
For the Dark Chocolate Cake:
Unsalted butter, softened, to grease
Unsweetened cocoa powder, for dusting
2/3 cup of all-purpose flour
1/3 cup of unsweetened Dutch-process cocoa powder
1/2 teaspoon of baking soda
3/4 teaspoon of baking powder
1/4 teaspoon of salt
2/3 cup of caster (superfine granules) sugar
1 large egg, room temperature
1/4 cup of whole milk
3 tablespoons of vegetable oil
1/2 teaspoon of pure vanilla extract
1/4 cup of water
What to Do:
STEP 1)Preheat the oven to 350 degrees. Line a baking sheet with non-stick baking paper. Place the ramekins on the lined baking sheet. Using a small pastry brush, coat the bottom and sides of each ramekin with unsalted butter; dust liberally with unsweetened cocoa powder, set-aside.
STEP 2)Using a fine mesh sieve, sift the flour, Dutch-process cocoa powder, baking soda, baking powder and salt into the bowl of electric stand mixer. Add the sugar; using a whisk, whisk together to combine well.
STEP 3)Attach the bowl to the mixer fitted with the paddle attachment. Add the egg, milk, oil, vanilla, and water; mix on medium-low speed until combined, about 3 minutes.
STEP 4)Divide the cake batter evenly among prepared ramekins. Return ramekins to lined baking sheet, spacing 1 inch apart. Bake until a cake tester inserted in the center of the cakes comes out clean, about 20 minutes.
STEP 5)Transfer to a wire rack; let cool completely. Unmold cakes. Using a serrated knife, carefully trim each cake to 1 inch high. Transfer to paper lined baking sheet, cut side down.
STEP 6)Cut 8 - (10 & 3/4 inch by 4 inch) strips of non-stick baking paper. Wrap a paper collar around the base of each cake, keeping the bottom flush with baking sheet. Secure each collar with tape, set-aside.
Bittersweet Chocolate Mousse and Milk Chocolate Mousse
What You Need for both:
3 & 1/3 cup of heavy cream, divided
8 large egg yolks, room temperature, divided
1/2 cup of caster (superfine granules) sugar, divided
1/4 cup of light corn syrup, divided
1/4 cup of water, divided
7 ounces of good quality bittersweet chocolate, melted
2 teaspoons of pure vanilla extract, divided
Pinch of salt
7 ounces of milk chocolate, melted
STEP 1)In the bowl of an electric stand mixer fitted with the whisk attachment, beat 1 & 2/3 cups of heavy cream on medium-high speed until soft peaks form, about 3 & 1/2 minutes. Transfer to an airtight container; refrigerate for 1 hour.
STEP 2)Place 4 egg yolks into the clean bowl of an electric stand mixer fitted with the whisk attachment; beat on high speed until pale and frothy, about 5 minutes.
STEP 3)Meanwhile, in a small-sized, heavy-bottomed saucepan, over high heat, bring 1/4 cup of sugar, 2 tablespoons corn syrup and 2 tablespoons water to a rolling boil. Cook until clear, large bubbles form, about 1 minute.
STEP 4)Reduce the mixer speed to medium-low. Carefully and gradually pour hot syrup down side of bowl. Raise speed to medium-high; mix until slightly thickened, about 5 minutes.
Remove bowl from mixer; add the melted bittersweet chocolate, 1-teaspoon vanilla, and a pinch of salt. Using a large rubber spatula, stir to combine well.
STEP 5)Remove the whipped cream from the refrigerator and place into a large-sized bowl. Add one-third of the bittersweet-chocolate mixture to the whipped cream; whisk until well combined. Add remaining bittersweet-chocolate mixture, whisking until well combined. Press the mixture through a large fine mesh sieve into a large bowl; discard any solids.
STEP 6)Transfer the bittersweet chocolate mousse to a large pastry bag fitted with a large, plain round tip.
STEP 7)Repeat the entire recipe, substituting milk chocolate for the bittersweet. Transfer milk chocolate mousse to a large pastry bag fitted with a large, plain round tip (If mousse is thin, do not transfer to pastry bag, use an ice cream scoop to spoon into paper collar – don’t worry it will set in the refrigerator. You can also pop the cakes in the freezer to give them a good set then remove collars and place in the refrigerator).
Assembling the Triple-Chocolate Mousse Cakes
Bittersweet Chocolate Mousse
Milk Chocolate Mousse
2 ounces semisweet chocolate, curls, to garnish
STEP 1)Pipe a 1 inch layer of bittersweet chocolate mousse into each paper collar. Refrigerate until the mousse is set, about 20 minutes.
STEP 2)Pipe a 1 inch layer of milk chocolate mousse on top of the layer of bittersweet chocolate mousse
STEP 3)Microwave the semisweet chocolate until slightly warm but not melted, about 30 seconds. Using a vegetable peeler, scrape edge of chocolate at a 45 degree angle, forming curls. Refrigerate the curls until ready to serve cakes.
STEP 4)To serve; remove paper collars. Garnish with chocolate curls. Enjoy!
STEP 5)Happy Valentine’s Day & Enjoy!
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