Chocolate Mousse
Combination dessert with a cocoa sponge base and chocolate mousse layer, finished in portioned pieces.
Ingredients
egg white
500 g
egg yolk (for cake base)
250 g
fine sugar (for cake base)
340 g
cake flour
175 g
vegetable oil
100 g
cocoa powder
63 g
milk
88 g
egg yolk (for mousse)
6
egg (for mousse)
3
fine sugar (for mousse)
150 g
gelatin sheets
8 slices
milk chocolate
300 g
bittersweet chocolate
300 g
heavy cream (whipped)
1125 g
rum
50 g
Instructions
1
Cake Base Method 1
Heat the vegetable oil from ingredient C to 40°C, sift in the cocoa powder and mix well; set aside.
2
Cake Base Method 2
Whip ingredient A until it reaches a fluffy state where it does not drip when touched with a finger.
3
Cake Base Method 3
Sift ingredient B, add to the mixture from step 2 and combine, then add ingredient D and mix well.
4
Cake Base Method 4
Finally add the mixture from step 1, stir well, pour into a parchment-lined baking tray, smooth the surface, and bake at top heat 200°C and bottom heat 150°C for 20–25 minutes. Let cool after baking.
5
Mousse Method 1
Heat ingredient A over a water bath and whip.
6
Mousse Method 2
Soak the gelatin sheets in water to soften, then melt over a water bath; set aside.
7
Mousse Method 3
Chop ingredient C, add to the mixture from step 1 and stir until the chocolate melts. Add the melted gelatin from step 2, mix, then cool. Finally add ingredient D and mix well.
8
Assembly 1
Cut the baked cake into two even layers (30 cm × 20 cm). Place one layer at the bottom of a mousse mold, pour in half of the prepared mousse, repeat with the remaining layer, smooth the surface, and freeze until set.
9
Assembly 2
For serving, cut into 5 cm × 5 cm squares and decorate the surface with chocolate pieces.
