Pineapple & Chocolate Mousse Cake
Today I am so happy to share with you this wonderful Mousse Cake recipe which you can make any time of the year!
Of course, this recipe comes from my Friend Marion (@novice_en_cuisine). The Pineapple and Chocolate Mousse are so well balanced together, all you really need is a spoon! Depending of the time you have available: You can do it in a day, or if you prefer, over a couple days. Also, you will find Marion’s recipe right HERE!
I hope you will enjoy this recipe as much as I did! Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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Pineapple & Chocolate Mousse Cake
This is a delicious Mousse Cake prepared with Dole Pineapples and Valrhona Milk Chocolate. Perfect to be enjoyed year round!
Equipment
Ingredients
CHOCOLATE CAKE BATTER
- 2 eggs
- 4 tbsp (50 g) sugar
- 1/3 cup (42 g) flour
- 1 tbsp (8 g) flour
- 1/4 cup (40 g) dark chocolate chunks
CHOCOLATE MILK MOUSSE
- 1 2/3 cups (280 g) milk chocolate chunks
- 1/3 cup (80 g) milk
- 1 1/3 cups (320 g) heavy whipping cream
PINEAPPLE MOUSSE
- 20z oz (450 g) Pineapple rings (Dole Brand)
- 2 tbsp (25 g) sugar
- 3/4 cup (90 g) confectioners sugar
- 1 2/3 cups (400 g) heavy whipping cream
- 6 sheets (12 g) gelatin
Instructions
CHOCOLATE CAKE
- Preheat oven to 350F/180C.
- Place your Square Flexipat® Mold on the top of your Medium Perforated Baking Sheet. Set Aside.
- Place the dark 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. Set aside.
- Separate the egg yolks from the egg whites in two mixing bowls.
- In the first mixing bowl, beat the egg yolks and sugar together. Then, incorporate the cooled melted chocolate and flour.
- In another mixing bowl, whip the egg whites until stiff peaks. Then, using your Spatula carefully fold it into the dry preparation.
- Gently pour over the chocolate cake preparation into your Flexipat®. Move your Mold around for the batter to spread evenly.
- Bake for 12 minutes at 350F/180C. (Every oven heats differently, monitor your base from 10min)
- While your Chocolate Cake 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 Chocolate Cake is out of the oven, let it cool down for about 5min and then flip over the bonMAT™. Let it cool down while preparing the Chocolate Mousse.
CHOCOLATE MILK 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 chocolate milk 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 Pineapple Mousse.
PINEAPPLE MOUSSE
- Place the gelatin in a small bowl full of cold water. Let it set for 10min.
- Place the Pineapple rinds in your blender and mix on high until puréed.
- In a small sauce pan, heat on medium the Pineapple 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. 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 Pineapple 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 Chocolate Cake Square. Cover tighly with a plastic wrap. Freeze overnight.
- The following day, take your Pineapple & 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
Pineapple & Chocolate Mousse Cake
Amount Per Serving
Calories 426
Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 18g113%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 114mg38%
Sodium 45mg2%
Potassium 127mg4%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 31g34%
Protein 4g8%
Vitamin A 949IU19%
Vitamin C 5mg6%
Calcium 59mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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