Beth's Chocolate Mousse Cake Recipe
Learn how to make an easy chocolate mousse cake that is as elegant as it is delicious! SUBSCRIBE for more great recipes! ****** SUBSCRIBE to my gardening channel! ****** VISIT MY WEBSITE: ****** FOLLOW ME ON PERISCOPE! Entertaining with Beth LIKE ME ON FACEBOOK ****** FOLLOW ME ON INSTAGRAM ****** FOLLOW ME ON TWITTER ****** FOLLOW ME ON PINTEREST ****** BETH'S CHOCOLATE MOUSSE CAKE RECIPE Serves 8 For the Crust: 1 (9 0z) package of famous chocolate wafers 5 tbsp (75 ml) melted butter For The Mousse Ingredients: 10 oz (286 g) bittersweet chocolate 2 tbsp (30 g) butter 2 egg yolks lightly beaten 2 tbsp (25 g) sugar 2 tsp vanilla extract (10 ml) 4 egg whites ¾ tsp (3.75 ml) cream of tartar 1 cup (240 ml) of heavy cream For Sweetened Whipped Cream: 1 cup heavy Cream 1 tbsp powdered sugar 1/2 tsp vanilla extract For Chocolate Shards: 6 oz (169 g) Bittersweet Chocolate METHOD: Place wafers into a food processor and pulse until finely ground. Or place wafers in a large zip lock bag and whack with a rolling pin until crushed and crumbs form. Add melted butter to the crumbs and pulse to combine. Transfer crumbs into a 9" (23 cm) springform pan and press into bottom and up the sides of the pan to form a crust. Bake at 375F (190C) for 8 mins. Allow to cool. Place 10 ounces of bittersweet chocolate and 2 tbsp butter in a large microwave-safe bowl. Microwave on high in 30 second increments until melted. Or melt over a double boiler. Allow to cool slightly. Add egg yolks, sugar, and vanilla. Set aside. Place egg whites and cream of tartar in a mixing bowl and beat on high until soft peaks form. 2-3 mins. Fold whipped whites into chocolate mixture, gently lightening the mixture in stages, until combined. Then beat 1 cup of heavy cream until stiff peaks form. Fold the cream into the mousse mixture, and gently mix until combined. Transfer mousse into cooled pie crust. Garnish with a large dollop of sweetened whipped cream in the center, and chocolate shards or shavings. Refrigerate for at least 4 hours, but overnight even better! To make sweetened whip cream: Combine heavy cream, powdered sugar and vanilla in a bowl and whip until soft peak forms. For Chocolate shards: Place a metal baking sheet in the freezer for 15 mins. Melt chocolate in a microwave at :30 intervals until melted. Whisk until slightly cooled and smooth. Pour chocolate over bottom of frozen pan, creating a thin layer. Allow to set until matt and cooled (pop back in freezer if need to help set up) Take a metal bench scrape and scrap chocolate until shards or curls form.
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- Hey Guys, today I'm going to show you
how to make a real showstopper of a dessert,
a chocolate mousse cake.
This is the the type of dessert
that is as elegant as it is delicious,
and always wows a crowd.
It does take a little bit of time,
I will be honest, but none of it's hard,
and I'm going to take you through every step,
so that you can pull this off like a pro.
Alright, let me show you how to make one
of the world's most delicious desserts,
a chocolate mousse cake.
So, the first thing we're going to do
is prepare our crust.
So, in a food processor, we're going
to add nine ounces of chocolate wafers.
Now, if you didn't have a food processor,
you could also take these and put them in a Ziploc bag,
and give them a whack with a rolling pin.
That would also create a crumb,
but for a dessert like this that's really elegant,
I do take the extra step to put it in a food processor
because you do end up getting a finer crumb.
So, if you have one, it's worth dragging it out,
and you're going to add five tablespoons
of melted butter, give that a pulse.
That's all you have to do.
So then, we are going to take this crumb mixture,
and we are going to put it in a springform pan,
a nine inch springform pan,
something that you would use typically for cheesecakes.
And then you want to go ahead and just pat it down,
and then move that crumb up the sides,
making like a nice crust
all the way around the perimeter.
At this stage, it doesn't need to be perfect.
You just kind of want it well distributed,
and then the other thing that I like to do
is take a measuring cup,
and start to push it into the sides of the tin
because what that will do is get those corners really tight,
and make sure that all of that crumb
is actually moving up the side of the pan.
Now, if you really want to be a perfectionist,
you could go in there and just flatten
out all of the edges on the crust,
but typically I like to keep it a little bit jagged
because I love when this cake looks
really sort of rustic and architectural.
It does add to the beauty, so don't drive yourself nuts,
trying to flatten out all the crust.
You're going to put it in a 375 degree Fahrenheit oven
for just about eight minutes,
and then once it's done, you can take it
out of the oven and allow it to cool,
and then we're going to work on the mousse.
So, in a microwave safe bowl, we're going to add
ten ounces of bittersweet chocolate
and two tablespoons of unsalted butter.
You're just going to pop that in the microwave
for 30 second increments until it's nice and melted,
and then to that we're going to add
two tablespoons of sugar,
two teaspoons of vanilla,
and two egg yolks.
Go ahead and just whisk that all up,
until your mixture is nice and smooth.
You can set your chocolate mixture aside,
and then we are going to beat our egg whites.
So, we're going to take four egg whites,
and to that we're going to add
three quarters teaspoon of cream of tartar.
Now cream of tartar is essentially
a stabilizing agent that's going
to allow our egg whites to become nice and stiff,
and not fall when we go and fold them
into our chocolate mixture.
If you can't find it, you could actually
substitute it with half a teaspoon
of plain white vinegar.
So we're going to beat those egg white up
just until they're nice and stiff.
and at that point, we are going to take those egg whites
and start to add slowly in thirds
to our chocolate mixture.
So, you'll see that first scoop of egg white,
When you put it in that chocolate mixture,
it's really just to lighten the chocolate mixture
because it's so much heavier than our egg whites,
so we want to lighten it up.
And then the next step is,
we're going to take one cup of heavy cream,
or whipping cream would also work,
and we're going to beat that up
until we get nice stiff peaks.
and then we're going to add the whipping cream
to our chocolate mixture.
just lightening the mixture even further.
And then you'll see,
you'll have a big, beautiful, voluminous
chocolaty mixture on your hands.
And we're going to take this beautiful mixture,
and we are going to pour it into our cake pan.
And then go ahead and just smooth it out with a spatula,
And the next step is we're going
to create some sweetened whipped cream
that's going to be used as a garnish
on top of our chocolate mousse.
So back into the mixture we go,
and we're going to add a cup of heavy cream,
a tablespoon of powdered sugar,
half a teaspoon of vanilla,
and go ahead and beat that up
until soft peaks form,
and at this point, we don't want
to take it all the way to stiff peaks.
We're just looking for soft peaks
because we want to create a really nice,
sort of elegant topping.
Now, for the final step, we want to garnish
this chocolate mousse cake
with some chocolate shavings in the center.
You can either take some bittersweet
or even semi-sweet chocolate,
and start to make little curls with a potato peeler.
That would be really easy and pretty,
or if you want to kick it up a notch,
and you really want to make this a showstopper,
then you're going to make some chocolate shards,
or some chocolate curls,
and this is an easy thing to do.
You're just going to take a baking sheet,
pop it in the freezer for about five minutes,
get it nice and cold.
You're going to take four ounces of bittersweet chocolate
and melt it in the microwave,
30 second increments.
Once it's nice and melted, you're going
to pour it over your frozen baking pan,
and just thin it out with a spatula,
so it's a very thin layer.
Now, depending on how cold your pan is
and how thin your layer is,
You really want that chocolate
to become matte and harden up.
If it's not doing that right away,
you can pop it back in the freezer,
and that will do the trick.
And then you can take a bench scrape
or you could use also kind of like a metal spatula,
and you're just going to push it
on that chocolate layer, and you'll see,
you'll start to create some really beautiful shards,
and if you're really skilled,
those shards will start to turn into curls as well,
and that's also really pretty,
but I find it's easier to do the shards,
and it looks really gorgeous and architectural
when you put it on top of that cake.
Okay, so now our chocolate mousse cake is done.
We are going to take it just like that,
and put it in the refrigerator.
Now, minimum four hours,
but really overnight is best,
and the reason you really want to go overnight
is that's going to allow you to get nice, clean cuts
when you cut into it.
It will still be delicious after four hours,
but it might be a little messy.
So if you're a perfectionist,
and you want nice clean cuts, go overnight.
I love this dessert idea because it is
so beautiful and stunning, and so delicious.
When you bite into that chocolate mousse,
you will see how light and airy and decadent it is.
Mixed with that cookie crumb underneath,
and those chocolate shards, and that whipped cream,
it is a killer dessert that will wow a crowd.
All be made the day before too,
so you're kitchen will not be a total disaster
when you have guests coming over the very same day.
I hope you guys flex those culinary muscles,
and give this one a try.
It's certainly an impressive dessert
that is worth all the effort.
You can do it.
Just bring me into the kitchen with you,
either on your iPad or cell phone,
and I will take you through all the steps in real-time.
Alright you guys, I'll see you back here next time
for another delicious and easy recipe.
Until then, bye.
(upbeat french music)
