mousse cake

Hazelnut Chocolate Mirror Glaze Cake

unsweetened chocolate, chopped

cocoa powder

espresso powder

water

brown sugar

sugar

all-purpose flour

salt

baking soda

vanilla extract

hazelnut bakery emulsion

unsalted butter,

buttermilk

blanched hazelnuts, toasted

cones,

70 % dark chocolate, chopped

dark corn syrup

hazelnut liqueur

hazelnut praline paste from above

heavy cream

icing sugar

sea salt salt, divided

% chocolate

gelatine powder

light corn syrup

sweetened condensed milk

white chocolate, chopped fine

70 % dark chocolate,

gold sprinkles

Preheat oven to 350F/180 C. Grease, flour and line with parchment paper two 10-inch heart-shaped pans or two 9-inch round pans.

Combine chocolate, cocoa, espresso powder and hot water in a medium heatproof bowl or double boiler, set over an inch of barely simmering water. Stir constantly with a rubber spatula until chocolate is melted, 1-2 minutes. Then add 2 tbsp (25 g) granulated sugar and cook, stirring until thick and glossy, 1-2 minutes. Remove from heat and set aside to cool.

Whisk flour, baking soda and salt together in a medium bowl. Set aside.

Combine buttermilk, hazelnut emulsion and vanilla in a small bowl. Set aside.

Using a stand mixer with the whisk attachment, whip egg and egg yolk on medium speed until combined. Add brown sugar and remaining granulated sugar. Increase speed to high and whip until doubled in volume, about 2-3 minutes.

Change from the whisk to the paddle attachment and add cooled chocolate mixture. Mix on medium speed until fully combined, 30 – 45 seconds. Scrape down the bowl.

Add butter, one piece at a time, mixing 10 seconds after each addition.

Add flour in 3 additions, alternating with milk in 2 additions, mixing to incorporate between each addition.

Remove bowl from mixer and give a final stir by hand, making sure to incorporate anything from the bottom of the bowl that didn’t get mixed in.

Divide batter between prepared pans and smooth tops with a rubber spatula.

Bake until a toothpick inserted in the centre comes out clean, 15-20 minutes.

Let cakes cool in pans on a rack for 10 minutes then remove from pans, discard parchment paper and cool completely on racks, about 2 hours.

Heat sugar with 4 tbsp water over medium heat until it reaches a golden caramel colour. Do not stir the mixture or it may crystalize. You can shake the pan every so often to combine.

Pour in the toasted hazelnuts and mix with a greased heat-proof spatula.

Turn out onto a foil or silicone lined baking sheet and smooth to an even layer. Allow the praline to cool and harden.

Break off 2/3 of the praline and process to a paste in the food processor with hazelnut emulsion. Set aside 150 g for the paste to add to the hazelnut mousse. Put the rest into a bowl for the hazelnut crunch.

Roughly chop the rest of the praline and add to the paste that has been set aside for the crunch along with the waffle cone pieces. (the chocolate will be added just before the cake assembly.)

Whisk together sugar, water and 3/4 tsp salt in the medium saucepan.

Cook over medium-high heat until the mixture turns an amber caramel color, gently shaking the pan every so often. DO NOT STIR or your caramel may crystallize!

Remove the pan from heat and whisk in butter and cream. Be careful, as liquid may bubble up.

Transfer caramel sauce to a bowl and chill in the fridge until ready to use. If the mixture hardens, you can soften it in the microwave by reheating for 20-30 seconds.

Combine gelatin and 4 tbsp water in a small bowl. Let sit for 5 minutes.

In a heat-proof bowl, combine egg yolks, 2 tbsp water, corn syrup, and hazelnut liqueureur.

Beat over a pot of simmering water until the mixture is thick and forms ribbons. The temperature of the eggs should reach 160F. Remove from heat.

Microwave the gelatin for 20-30 seconds until melted. Add to the egg mixture. Beat the mixture until it is cool.

In a separate bowl, whip the cream, sugar, hazelnut emulsion and vanilla to stiff peaks. Gently fold into the egg mixture and set aside.

Line one of your pans with plastic wrap that goes over the edges of the pan. Lay one cake layer inside the pan. If you have acetate to make a collar, tuck it around the perimeter of the cake, between the cake and the pan. This will help to make your layers more even on the sides.

Brush the cake with 1/2 tbsp hazelnut liqueur.

Complete the praline crunch by melting the chocolate and adding reserved chopped hazelnuts, hazelnut paste and waffle cones. Spread over the cake. Freeze for 15 minutes to solidify the chocolate.

Soften the caramel in the microwave, if needed then spread over the hazelnut crunch layer. Sprinkle with 1/4 tsp sea salt. Freeze 30 minutes.

Spread the hazelnut mousse over the caramel layer. Brush the 2nd cake layer with 1/2 tsp hazelnut liqueur then place over top of the hazelnut mousse. Freeze the cake for 2 hours until the mouse has solidified.

30 minutes before removing the cake from the freezer, Pour 150ml (2/3 cup) of the double cream into a small pan and bring to just below boiling point. Pour over the chopped chocolate and stir to a smooth ganache. Stir in a pinch of salt. Leave to cool to lukewarm.

Meanwhile, whisk the remaining 250ml (1 cup) of cream and vanilla to soft peaks and fold into the cooled ganache, one third at a time.   Put in the fridge for 20 minutes to firm up a bit.

Turn the cake out onto a cake board that is about 1 cm larger than the cake. Spread the chocolate mousse over the top and sides of the cake in an even layer. Chill in the freezer until completely frozen. I recommend overnight. Once the cake is frozen, use a butter knife to smooth out any bumps in the mousse so that they don't show through the glaze.

In a small bowl, mix together gelatin and 80 g water. Let sit for 5 minutes.

In a medium saucepan, bring sugar, corn syrup and 100 g water to a simmer. Stir frequently until sugar is dissolved.

Add bloomed gelatine and sweetened condensed milk.

Place the two chopped chocolates in two separate bowls. Pour 490 g of the condensed milk mixture over the dark chocolate and 240 g over the white chocolate. Let sit for 5 minutes. Blend mixture with a whisk or immersion blender

Strain each mixture into separate containers to get rid of any bubbles

Stir the gold powder into the white chocolate mixture.

 Let cool to 32-35 C (90-95 F). Pour the white chocolate mixture into the dark chocolate mixture. Give a gentle stir to mix the colours slightly.

Place your frozen cake on top of an overturned bowl or baking pan that is smaller than the cake, set in a rimmed baking sheet to catch the glaze that drips off. Pour glaze over top of cake starting from the center and then going over the top in any pattern you would like. Let set for 15-20 minutes.

Use a knife to cut drips off the bottom of the cake then move to a cake plate. Press gold sprinkles into the bottom edge for a more clean edge, if you wish.

Layers of flourless chocolate cake, dark chocolate mousse and white chocolate mousse create an absolutely sinful dessert for chocolate lovers everywhere.

Triple Chocolate Mousse Cake

bittersweet chocolate (finely chopped)

eggs (separated)

cocoa powder (preferably Dutch-processed)

table salt

gelatin

white chocolate chips ((1 cup))

Make the Bottom Layer: Preheat oven to 325 degrees F. Butter the bottom and sides of a 9-inch springform pan that is at least 3 inches high.

Melt the butter, chocolate and espresso powder in a large heatproof bowl set over a saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool for 5 minutes. Whisk in the vanilla and egg yolks; set aside.

In a stand mixer fitted with the whisk attachment, beat the egg whites and salt at medium speed until frothy, about 30 seconds. Add half of the brown sugar and beat until combined, about 15 seconds. Add the remaining brown sugar and beat at high speed until soft peaks form when the whisk is lifted, about 1 minute longer, scraping down the sides halfway through. Whisk one-third of the beaten egg whites into the chocolate mixture. Using a rubber spatula, fold in the remaining egg whites until no white streaks remain. Carefully transfer the batter to the prepared springform pan, gently smoothing the top with an offset spatula.

Bake until the cake has risen, is firm around the edges, and the center has just set but is still soft (the center of cake will spring back after pressing gently with your finger), 13 to 18 minutes. Transfer the pan to a wire rack to cool completely, about 1 hour. (The cake will collapse as it cools.) Do not remove the cake from the pan.

Make the Middle Layer: Whisk together the cocoa powder and hot water in a small bowl and set aside. Melt the chocolate in a large heatproof bowl set over a saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool for 5 minutes.

In the bowl of a stand mixer fitted with the whisk attachment, whip the cream, granulated sugar and salt on medium speed until the mixture begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 15 to 60 seconds.

Whisk the cocoa powder mixture into the melted chocolate until smooth. Whisk one-third of the whipped cream into the chocolate mixture to lighten. Using a rubber spatula, fold in the remaining whipped cream until no white streaks remain. Spoon the mousse into the springform pan over the cooled cake and gently tap the pan on counter 3 times to remove any large air bubbles; smooth the top with an offset spatula. Refrigerate for at least 15 minutes while preparing the top layer.

Make the Top Layer: In a small bowl, sprinkle the gelatin over the water; let stand for at least 5 minutes. Place the white chocolate in a medium bowl. Bring ½ cup of the heavy cream to a simmer in a small saucepan over medium-high heat. Remove from heat and add the gelatin mixture, whisking until fully dissolved. Pour the cream mixture over the white chocolate chips and whisk until the chocolate is melted and the mixture is completely smooth. Cool to room temperature, stirring occasionally, 5 to 8 minutes (the mixture will thicken slightly).

In the bowl of a stand mixer fitted with the whisk attachment, whip the remaining 1 cup heavy cream at medium speed until it begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 15 to 60 seconds. Whisk one-third of the whipped cream into the white chocolate mixture to lighten. Using a rubber spatula, fold the remaining whipped cream into the white chocolate mixture until no white streaks remain. Spoon the white chocolate mousse into the pan over the middle layer. Smooth the top with an offset spatula. Return the cake to the refrigerator and chill until set, at least 2½ hours.

The cake can be made up to 1 day in advance and refrigerated. Remove the cake from the refrigerator and let sit at room temperature for 45 minutes before releasing it from the pan. Garnish the top of cake with chocolate curls or dust with cocoa, if desired. Run a thin knife between the cake and side of the springform pan, then remove the side of pan. Cut into slices and serve. (For clean slices, dip a sharp knife into hot water and wipe dry between cuts.)

Chocolate Mousse Cake

unsalted butter

(100 grams) granulated sugar

+ 2 tablespoons (42 grams) unsweetened cocoa powder

(30 grams) all-purpose flour

(25 grams) granulated sugar

(240 mL) cold heavy whipping cream, divided use

chocolate (~1/2 cup, not chocolate chips)

First, preheat the oven to 325 and spray...

First, preheat the oven to 325 and spray a 6” round springform pan with cooking spray.

Dice the butter into equal pieces, and place...

Dice the butter into equal pieces, and place in a bowl with the sugar and cocoa powder. Microwave on HIGH for 30 seconds. Stop, stir, and microwave for another 30 seconds.

Carefully remove the bowl from the microwave, and...

Carefully remove the bowl from the microwave, and stir the salt and vanilla in briefly to cool the mixture. Stir the mixture for about a minute to cool off the butter. Then, add the egg and mix well.

Sprinkle the flour on top, and then stir...

Sprinkle the flour on top, and then stir vigorously for 50 strokes, using a wooden spoon. This activates the gluten and makes your brownies so chewy!

Scrape the mixture into the prepared pan, and...

Scrape the mixture into the prepared pan, and bake on a small sheet pan for 24-28 minutes. It’s okay for the brownie to stay a little gooey in the middle.

Let the brownie cool completely; you can make...

Let the brownie cool completely; you can make this a day ahead of time.

Next, make the mousse: beat the egg with...

Next, make the mousse: beat the egg with the sugar for about 2-3 minutes, until it’s pale yellow and foamy.

Beat in 1/2 cup of the heavy cream...

Beat in 1/2 cup of the heavy cream just for a few seconds to combine. Pour everything into a heavy-bottomed saucepan, and place over medium heat.

Stir constantly while the mixture starts to thicken,...

Stir constantly while the mixture starts to thicken, about 3-4 minutes. Do not let it boil or simmer. It will start to coat the back of a spoon when its thickened. Remove from heat.

Add the chopped chocolate to the pan, and...

Add the chopped chocolate to the pan, and cover. Let sit undisturbed for 1 minute.

Remove the lid, and whisk very well to...

Remove the lid, and whisk very well to dissolve the chocolate.

Pour this mixture into a bowl and chill...

Pour this mixture into a bowl and chill it for about an hour. It will start to firm up.

About an hour before you want to serve,...

About an hour before you want to serve, beat the remaining 1/2 cup of cream in a clean bowl until soft peaks are just starting to form.

Remove the chocolate mixture from the fridge, and...

Remove the chocolate mixture from the fridge, and break it up into bite-sized pieces. Begin adding these chocolate mixture pieces to the bowl while beating the cream. After a few minutes, everything should be homogenous and fluffy.

Add the vanilla extract to the mixture, and...

Add the vanilla extract to the mixture, and beat just to combine.

Scrape the mousse on top of the brownie...

Scrape the mousse on top of the brownie in the springform pan and refrigerate for an hour before serving.

When ready to serve, pop open the springform...

When ready to serve, pop open the springform pan, place one hand under the pan and let the rim of the pan fall around your arm.

Slice the cake into 4 to 6 even...

Slice the cake into 4 to 6 even slices, top with shaved chocolate or Godiva G cubes and serve.

This no-bake strawberry mousse cake recipe features a thick strawberry mousse filling nestled on a Golden Oreo crust. The cake is topped with fresh strawberry jam and homemade whipped cream.

Strawberry Mousse Cake

(59 g) unsalted butter, melted

gelatin powder

(420 ml) heavy whipping cream

(113 g) Mascarpone cheese, or cream cheese

(120 g) confectioners' sugar, sifted

(425 g) fresh chopped strawberries

lemon juice

(230 g) fresh chopped strawberries

(50 g) granulated sugar

cream,

Line the inside bottom of a 9-inch springform...

Line the inside bottom of a 9-inch springform pan with aluminum foil or parchment paper. Set aside.

Process the Oreos in a food processor until...

Process the Oreos in a food processor until ground into fine crumbs.

Stir in the melted butter until the cookie...

Stir in the melted butter until the cookie crumbs are well coated.

Press the crumbs tightly into the bottom of...

Press the crumbs tightly into the bottom of the prepared pan and freeze while you make the filling.

Sprinkle the gelatin over the 3 tablespoons of...

Sprinkle the gelatin over the 3 tablespoons of cold water in a small microwave safe bowl and set aside.

In a medium bowl, combine the heavy cream,...

In a medium bowl, combine the heavy cream, Mascarpone cheese, confectioners' sugar, vanilla, and salt. Beat on medium low speed until whipped and fluffy; about 5 minutes.

Add the strawberries and lemon juice to the...

Add the strawberries and lemon juice to the bowl of a food processor and process until smooth. Run the puree through a fine mesh sieve and discard the seeds.

Add ¼ cup of the strawberry puree to...

Add ¼ cup of the strawberry puree to the gelatin. Heat in the microwave for 1 minute then stir until the gelatin is fully dissolved. Pour back into the bowl with the remaining puree and stir to combine.

Pour the strawberry mixture into the bowl with...

Pour the strawberry mixture into the bowl with the whipped cream mixture. Use a silicone spatula to carefully fold everything together until well combined.

Pour the strawberry mousse over the prepared crust....

Pour the strawberry mousse over the prepared crust. Use an offset spatula to smooth the top.

Cover with plastic wrap and refrigerate for 2...

Cover with plastic wrap and refrigerate for 2 hours.

Sprinkle the gelatin over 2 tablespoons of cold...

Sprinkle the gelatin over 2 tablespoons of cold water in a small microwave safe bowl and set aside.

Puree the strawberries and sugar in a food...

Puree the strawberries and sugar in a food processor until smooth. Run the puree through a fine mesh sieve and discard the seeds.

Add ¼ cup of the puree to the...

Add ¼ cup of the puree to the gelatin and heat in the microwave for 1 minute. Stir until the gelatin is fully dissolved. Pour back into the bowl with the remaining puree and stir to combine.

Pour the puree over the top of the...

Pour the puree over the top of the mousse layer and swirl the pan slightly until the puree evenly covers the top.

Cover the pan with plastic wrap and refrigerate...

Cover the pan with plastic wrap and refrigerate for at least 6 hours or overnight.

Just before serving, pipe swirls of whipped cream...

Just before serving, pipe swirls of whipped cream over the top if desired.

Run a lightly oiled knife around the outer...

Run a lightly oiled knife around the outer edge of the cake to loosen it from the pan. Release the clasp and remove the outer ring of the pan. Transfer the mousse cake to a serving platter.

https://mediavine-res.cloudinary.com/video/upload/ixmyrrda7oopkiiwmbki.mp4

This no-bake strawberry mousse cake recipe features a thick strawberry mousse filling nestled on a Golden Oreo crust and topped with fresh strawberry jam.

This traditional French chocolate dessert is loved by chocoholics the world over!

Chocolate marquise

(165 grams) caster sugar

good-quality dark chocolate, roughly chopped

unsalted butter, chopped, softened

good-quality cocoa powder, sifted

thickened cream

Halved strawberries and thickened cream

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853641748001&=domain=del

5348771529001-5853641748001

End a meal on a high note with this indulgent chocolate dessert.

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