Mango & Chocolate Mousse Cake with Rum
Happy NATIONAL RUM DAY!
The recipe I am sharing with you is my favorite one from Marion (@novice_en_cuisine) where it is originally baked with a Chocolate Cake and a Pineapple Mousse. I had a little bit of Coconut Rum left so I added some to the Preparation. You will find Marion’s recipe right HERE!
Enjoy & Bon Appetit!
As always, you will find the Step-by-Step Video below the recipe.
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Mango & Chocolate Mousse Cake with Rum
Mangoes are so sweet during Summer. What else than preparing a delicious Mousse Cake with a splash of Rum in it!
Equipment
Ingredients
ALMOND DACQUOISE BASE
- 3 tbsp (40 g) sugar
- 1 tbsp (15 g) brown sugar
- 1/3 cup (65 g) confectioners sugar
- 2/3 cup (65 g) almond flour
- 1 tbsp (15 g) corn flour
- 1/3 cup (80 g) egg whites
WHITE CHOCOLATE MOUSSE
- 1 2/3 cups (280 g) white chocolate chunks
- 1/3 cup (80 g) milk
- 1 1/3 cups (320 g) heavy whipping cream
RUM MANGO MOUSSE
- 16 oz (450 g) Fresh Mango Purée
- 1/2 cup (100 g) sugar
- 1 Tbsp (15 g) Coconut Rum
- 3/4 cup (90 g) confectioners sugar
- 1 2/3 cups (400 g) heavy whipping cream
- 6 sheets (12 g) gelatin
Instructions
ALMOND DACQUOISE BASE
- Preheat oven to 350F/180C.
- Place your Bubbles Design Mat below your bonMAT™ baking sheet.
- In a mixing bowl, whisk together all your dry ingredients. Set aside.
- In another mixing bowl, whip the egg whites until stiff peaks. Then, using your Spatula carefully fold it into the dry preparation.
- Gently, place the batter in your Pastry Bag, and pipe it into the square shape of your Bubbles Mat (slightly smaller if you do not want to cut the edges later during the assembly). Use the offset spatula to spread it without flatening it.
- Slide your bonMAT™ onto your Medium Perforated Baking Sheet.
- Bake for 12 minutes at 350F/180C. (Every oven heats differently, monitor your base from 10min)
- While your Dacquoise is in the oven, place your mixing bowl, whip and whipping cream in the freezer, this will allow your Mousse to have a better consistency.
- Once your Almond Dacquoise is out of the oven, let it completely cool down on your bonMAT™. Set aside while preparing your Chocolate Mousse.
WHITE CHOCOLATE MOUSSE
- Place your Square Flexipat® on the top of your Medium Perforated Baking Sheet.
- Place the Bubbles Mat at the bottom, with the design facing up. Set aside.
- Place the white chocolate chunks in your Mini Flexipan®. Heat in the Microwave for 30 seconds at a time. Once out of the microwave, using your mini whisk, mix until smooth. Transfer onto a mixing bowl. Set aside.
- Heat the milk in the microwave for 15 seconds at a time until lukewarm. Then whisk it into your melted chocolate.
- Take your mixing bowl out of the Freezer. Whip the heavy whipping cream until stiff peaks. Then, using a spatula carefully fold it into your chocolate preparation. A 1/3 of cream at a time.
- Gently brush some of your Preparation on the Bubbles Mat, and then pour the rest of your preparation. Spread evenly using your offset spatula.
- Place your Chocolate Mousse in the freezer for 30 minutes, while preparing the Mango Mousse.
RUM MANGO MOUSSE
- Place the gelatin in a small bowl full of cold water. Let it set for 10min.
- Peel and remove the center of your mangoes. Place them in your blender and mix on high until puréed.
- In a small sauce pan, heat on medium the Mango Purée with the sugar.
- In-between, place your clean mixing bowl, whip and whipping cream in the freezer, for a second round.
- Once the sugar has melted, remove from heat. Then, drop the scooped gelatin in, mix until dissolved and add the Rum. Let it cool down in a cold water bath.
- Take your mixing bowl out of the Freezer. Whip the heavy whipping with the Confectioners' sugar until cream stiff peaks. Then, using a spatula carefully fold it into your Mango preparation. A 1/3 of Crème Chantilly at a time.
- Take your Flexipat® out of the Freezer. Spread your Preparation over the Chocolate mousse evenly using your offset spatula. Let it set for 30 minutes.
- Then, Take your Flexipat® out of the Freezer and add on top your Almond Dacquoise Square. Cover tighly with a plastic wrap. Freeze overnight.
- The following day, take your Mango & Chocolate Mousse Cake out of the freezer 5 hours prior eating. Remove the Flexipat® Mold and flip the Mousse Cake over a serving plate. Then, gently peal off the Bubbles Mat. Set aside until it is time to enjoy. Bon Appétit!
Video
Special Notes
Nutrition
Nutrition Facts
Mango & Chocolate Mousse Cake with Rum
Amount Per Serving
Calories 504
Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 19g119%
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 87mg29%
Sodium 62mg3%
Potassium 202mg6%
Carbohydrates 48g16%
Fiber 1g4%
Sugar 43g48%
Protein 6g12%
Vitamin A 1302IU26%
Vitamin C 14mg17%
Calcium 115mg12%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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