Skip to content

gennev

Just another WordPress.com site

Category Archives: mousse

http://bossacafez.blogspot.com/2012/03/fraise-exotique.html#more

 

ingredients (makes one 6″/15cm square entremet) :

for the spiced macerated strawberries :

30ml water

30ml sugar

1/2 vanilla bean pod, seeds scraped

1 star anise

8 strawberries

for the biscuit amandes sponge :

30g egg

21g powdered sugar

25g ground almonds

41g egg whites

20g caster sugar

18g cake flour

for the vanilla white choc mousse :

40g egg yolk

1 vanilla bean, seeds scraped

283ml whipping cream

183g white choc couverture, melted

5g sheet gelatin

for the strawberry soaking syrup :

30ml leftover syrup from macerated strawberries

55ml strawberry puree

10ml kirsch

for the decor :

macerated strawberries

mint leaves

vanilla pod

star anise

nappage neutre glaze (mix with 2 tsps leftover soaking syrup if any)

directions :

1. to make the macerated strawberries, cut each strawberry breadthwise into 3 slices. boil together water, sugar, vanilla bean & anise until sugar has dissolved. leave to cool then add in strawberries. toss to coat and leave to macerate for 2-3 hours. remove strawberries and reserve syrup.

2. to make the biscuit amandes, whisk together egg, powdered sugar & ground almonds in a bowl. make meringue with egg whites & caster sugar, fold into the above then fold in cake flour. pour mixture into 7″ square tin and bake on 230C/446F for 5-6 mins or until golden.

3. to make the vanilla white choc mousse, whisk together egg yolk and vanilla bean until thick and pale. heat 113ml whipping cream until boiling then pour in bit by bit into the egg yolk. add in softened gelatin sheet then fold in melted choc. whisk the rest of the whipping cream until stiff peaks then fold into the above.

4. to make the strawberry soaking syrup, mix together syrup, puree and kirsch in a bowl.

5. to assemble, cut sponge into 6″ square and place it into the bottom of the mousse ring. soak sponge with syrup and pour white choc mousse over. freeze until firm then glaze with nappage neutre and decorate with macerated strawberries, mint leaves, vanilla pod and star anise.

Advertisements

webbie: http://manggy.blogspot.com/2008/11/trio-of-chocolate-mousse-cake.html

Trio of Chocolate Mousse Cake (with title)

 

For this recipe you’ll need a 6″ cake ring 2.5″ high, or a cake pan of the same dimensions, but it’s easy to make it in a 9″ cake ring, springform, or cake pan: simply double the quantities listed here. If using a cake ring, a strip of acetate at least 2.5″ wide and at least 19″ long is recommended to make a clean side. If you don’t have acetate, just freeze the cake for longer and unmold when very firm. It will be difficult to add the cocoa mirror glaze if using a cake pan without destroying the pristine sides, but you can build the layers any order you want, and decorate some other way, such as with white/dark chocolate shavings or peaks of whipped cream.

Creme Anglaise Base

    • 120g (1/2 cup) whole milk

 

    • 2 large egg yolks

 

    • 15g (1-1/2 tablespoons) sugar

 

  • 25g (1-1/2 tablespoons) light corn syrup

In a small saucepan over medium heat, bring the milk to a boil. In a separate small bowl, whisk the egg yolks, sugar, and corn syrup. Slowly pour the milk into the yolks in a thin stream while whisking madly. Return the mixture to the saucepan and reduce the heat to low. Stir constantly with a wooden spoon until it is thick enough to coat the back of the spoon and leave a trail when you run your finger through it (it will take a little more than a minute). Remove from heat and strain into a bowl. You will need the creme anglaise to be hot enough to melt the chocolate in the next step, so work quickly.

Chocolate Mousses

    • 55g (1-3/4 oz) white chocolate, chopped

 

    • 55g (1-3/4 oz) milk chocolate, chopped

 

    • 63g (2 oz) 72% chocolate, chopped

 

    • 375g (1-1/2 cup plus 1 tablespoon) heavy cream, chilled

and for each chocolate mousse:

    • 1/2 teaspoon powdered unflavored gelatin

 

  • 15g (1 tablespoon) cold water

Prepare 3 medium bowls each containing one type of chocolate and 3 small cups, one for each type of chocolate. Sprinkle the gelatin over the water and let stand for 2 minutes. Microwave on low power for 15 seconds, or until the gelatin is fully dissolved. Dump 1/4 cup (60g) of the hot creme anglaise over each type of chocolate and give each a gentle stir to melt the chocolate. Stir in the dissolved gelatin into each chocolate sauce and stir until well-combined. Set aside.

In a well-chilled bowl and using well-chilled beaters, whip the cream until it holds medium peaks, about 5 minutes. When not using the whipped cream, keep it in the fridge.

Line the sides of a 6″ cake ring with acetate and place on a piece of plastic wrap large enough to cover the bottom of the ring on a rimless baking sheet or removable bottom of a tart pan. If using a cake pan, spray with vegetable cooking spray and line with a large piece of plastic wrap, pressing it against the sides.

Take a third of the whipped cream (125g) and fold it into the dark chocolate sauce until well-combined. Pour it into the center of the ring and give it a gentle bang to level the mousse. Place in the freezer for about 20 minutes or until halfway firm. Take half of the remaining whipped cream (125g) and fold it into the milk chocolate sauce until well-combined. Pour it into the center of the firm dark chocolate mousse and give it a gentle bang to level the mousse. Return to the freezer for 20 more minutes. Fold the white chocolate sauce into the remaining whipped cream until well-combined. Pour it into the center of the firm milk chocolate mousse, taking care to leave a few mm space to pour in the cocoa glaze (eat the remaining white chocolate mousse if there is any as a treat). Leave in the freezer overnight, or until completely firm.

Cocoa Mirror Glaze

    • 60g (1/4 cup) whole milk or heavy cream

 

    • 75g (5 tablespoons) water

 

    • 90g (7 tablespoons plus 1/2 teaspoon) granulated sugar

 

    • 33g (5 tablespoons plus 1/2 teaspoon) Dutch-processed cocoa powder, preferably Valrhona

 

    • 3g (1/2 packet) gelatin granules

 

  • 15g (1 tablespoons) water

Prepare the glaze according to the instructions for glacage here. You will have enough for two cakes. Pour the glaze into the remaining space of the cake ring and place in the freezer for 20 minutes, or until set.

To unmold the mousse, place a 6″ cake board (you could just use a 6″ circle of stiff cardboard coated with aluminum foil) under the dessert and ease the plastic wrap away. Push from the bottom to release the mousse from the ring. Peel away the acetate and place on a serving platter. If you’ve used a cake ring, simply invert it into a serving platter and peel away the plastic wrap. Let it thaw in the fridge for a few hours before serving. I decorated the top with melted white chocolate.

Read more: http://manggy.blogspot.com/2008/11/trio-of-chocolate-mousse-cake.html#ixzz1bKppyHzy

 

webbie: http://www.gourmetrecepies.com/2011/04/chocolate-mousse-cake.html

Ingredients:

250 g good quality chocolate,
200 g butter,
1 tbsp coffee powder, dissolved in 1 tbsp boiling water
6 eggs, separated
1 1/2 cup caster sugar
2 tsp vanilla essence
1 1/2 cup gluten-free flour mix (or normal flour)

Preheat oven to 180C. Spray 2 23 cm spring-form cake tins with baking spray and line with baker paper.

Melt chocolate and butter over a gentle heat until melted but not too hot. Beat the egg yolks with the sugar until pale and fluffy. Slow add egg whites in 4 lots. This process takes about 10 minutes but it is worth it. Add vanilla, coffee and flour on a very low speed then gradually beat in the chocolate mixture.

Carefully pour into the prepared tins and bake for 25-30 minutes or until a skewer comes out clean. Remove from the oven and cover tins with a damp tea towel to trap the steam and keep the crust soft. Cool in the tins.

For the mousse:

300 g chocolate,
640 g silken tofu (must be silken)
1/2 cup simple sugar syrup (or 50 ml maple syrup, or 50ml liquid honey, or 50 ml agave nectar )
1 leaf gelatin (optional)

Simple sugar syrup is made up of 2 parts of sugar and 1 part of water. Bring the water to boil, dissolve the sugar into the boiling water, stirring constantly. Remove from the heat once sugar is dissolved completely. Allow to cool before use.

To make the mousse, melt the chocolate over a double boiler or in microwave. Place silken tofu and sugar syrup in the blender or food processor. Blend until smooth add the melted chocolate and blend again. I also added 1 leaf gelatin dissolved in 2 tbsp of water.

To assemble, slice the top of the cakes to form even surface. Line the original spring-form with cling film, allowing a good overhang. Place one cake into the bottom, covet with a thick layer of mousse, add the second cake and finish with remaining mousse . Fold the cling film over or cover with a dinner plate and refrigerate for 4 hour or overnight.

To serve, remove from the tin, transfer to serving platter and smooth the sides of the cake with a palette knife. Decorate with fresh seasonal fruit or berries, ganache or topping of your choice.

IMG_9653

webbie: http://www.sugarduchess.com/2011/04/chocolate-mousse-cake/

 

for the cake:

10 ounces (1-2/3 cup chopped) high-quality semisweet chocolate

4 large eggs, separated, room temperature

1/3 cup sugar

1/4 teaspoon salt

1 teaspoon vanilla extract

1 stick (1/2 cup) butter, room temperature

middle layer:

10 ounces high-quality semisweet chocolate

1-1/2 cups heavy cream, divided

1 teaspoon unflavored gelatin, softened in

2 tablespoons cool water

top layer:

7 oz. (a little over 1 cup chopped) high-quality white chocolate

1-1/2 cups heavy cream, divided

1 teaspoon unflavored gelatin, softened in

1 tablespoon cool water

Directions:

Preheat the oven to 350 degrees. Prepare a 9- or 10-inch springform pan by lightly greasing the bottom and lining it with a parchment round. If you have Bake-Even strips, wet them and wrap them around the pan. If not, the cake should be baked in a water bath (a pan with about 1-1/2 inches of hot water) so the edges don’t dry out. If you’re using a water bath, wrap the springform pan in two layers of aluminum foil so no water will seep in while the cake bakes.

For the cake:

Chop the chocolate into small chunks. Melt it slowly on low heat in the microwave, 1 minute at a time, until about 75% melted. Stir slowly until the rest of the chocolate melts.

While the chocolate finishes melting, place the room-temperature egg whites in a large, grease-free mixing bowl with about a third of the sugar. Using an electric mixer, start beating on slow speed, gradually increasing the speed. Beat until the whites begin to look fluffy. Add the remaining sugar, salt, and vanilla, and continue to beat until the sugar has dissolved and the meringue is shiny, nearly soft-peak stage.

Next, using a whisk, stir the soft butter into the melted chocolate until completely incorporated. Then whisk in the egg yolks. Using a wire whisk, fold half of the meringue into the chocolate mixture. Fold in the remaining meringue with a rubber spatula, being sure to mix in the heavier batter at the bottom of the bowl. Gently fold until no streaks remain.

Pour the batter into the prepared pan. Place the cake in the oven. Bake for 26-28 minutes. The top will be shiny, and a cake tester inserted into the center will come out clean.

Remove the cake from the oven and let it cool to room temperature. As it cools, it will sink and lose some of it’s volume; that’s okay. Refrigerate the cake for 1 hour, then run a knife around the edge of the pan and invert the cake onto a serving plate. Remove the bottom of the pan and the parchment circle, and replace the ring from the springform around the cake; it will be the mold for the two mousses.

For the middle layer:

Chop the chocolate and place it in a medium-sized heat-proof bowl. Bring 1/2 cup of the cream to a boil and pour it over the chopped chocolate. Stir the chocolate and cream mixture gently, until smooth; if the chocolate doesn’t melt completely, heat it briefly on low in the microwave, and continue to stir until melted.

While the chocolate is melting, soften the gelatin in a small dish with the cool water. Once it has softened, heat it on low heat in the microwave, stirring to dissolve. When the gelatin mixture is completely free of lumps, stir it into the melted chocolate. In a medium-sized mixing bowl, whip the remaining 1 cup of heavy cream, being very careful not to overwhip it. It should just hold a soft peak.

Check the chocolate mixture. It must be free of lumps and the temperature should be about 80 degrees F – warm enough to keep the chocolate from setting up, but not so hot the whipped cream melts when it’s whisked in. Add about half of the whipped cream to the chocolate and whisk and fold as you did while making the cake. Fold in the remaining whipped cream once the first half is whisked in. When the chocolate and cream are evenly blended, pour the mousse over the top of the cooled cake in the ring. Use an offset spatula to smooth the top. Return the cake to the refrigerator.

For the top layer:

Repeat the directions for the middle layer, using the white chocolate.

Pour the white mousse over the top of the chocolate mousse and return to the refrigerator. Refrigerate for at least 4-5 hours before serving.

When it’s ready to serve, remove the ring by running a thin knife gently around the edge of the pan, then open the lock and lift it off. Slice the cake with a warm, wet knife, wiping it off between slices; this will ensure a pretty presentation. Garnish with chocolate shavings or curls, chocolate sauce, or fruit. Yields about 16 servings.