Royal Chocolate Cake Mousse
This Chocolate Cake Mousse is to fall in love with. Prepared with an almond cake base, and topped with a creamy milk chocolate mousse.
Equipment
Ingredients
ALMOND DACQUOISE
- 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
- 1 drop food coloring (pink)
SPECULOOS CHOCOLATE BASE
- 5 oz (150 g) milk chocolate chunks
- 9 Speculoos (Lotus)
CHOCOLATE MOUSSE
- 9.5 oz (270 g) dark chocolate chunks
- 1/4 cup (70 g) milk
- 1 1/2 cups (350 g) heavy whipping cream
Instructions
ALMOND DACQUOISE
- Preheat oven at 350F/180C.
- Place your quilted 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. (OPTIONAL) I added a drop of coloring gel to give it that pink color. Then, using a spatula carefully fold it into your dry preparation.
- Gently, place the batter in your pastry bag, and pipe it into the square shape of your quilted 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 Perforated Baking Sheet.
- Bake for 12 minutes at 350F/180C. (Every oven heats differently, monitor your dacquoise from 10min)
- Once your dacquoise is out of the oven, let it completely cool down on your bonMAT™. Set aside while preparing your Speculoos/Chocolate Base.
SPECULOOS CHOCOLATE BASE
- In your Round Flexipan® Mold, melt the chocolate chips by microwaving for 30 seconds. Stir with your mini whisk and microwave again for 30 seconds. Stir until melted.
- Place your Speculoos in a sealed ziploc bag. Break them apart using your rolling pin.
- Then, incorporate them to the melted chocolate. Mix well, until all are covered.
- Gently spead your preparation onto your cooled dacquoise. Place it in the freezer while preparing your chocolate Mousse.
CHOCOLATE MOUSSE
- In your Round Flexipan® Mold, melt the chocolate chips by microwaving for 30 seconds. Stir with your mini whisk and microwave again for 30 seconds. Stir until melted.
- Pour the milk in your Small Cake Felxipan® Mold. Microwave for 60 seconds at a time, for about 2 minutes.
- Add the hot milk to the melted chocolate and stir until smooth. Set aside.
- In your mixing bowl, whip the heavy whipping cream until stiff peaks. Then, using a spatula carefully fold it into your Chocolate/Milk preparation. Set aside.
ASSEMBLY
- Place your Square Flexipat® Mold Flexipan® on the top of your perforated baking sheet.
- Place the Quilted Design inside your Squre Flexipat® (Design towards yourself).
- Gently brush some of your Chocolate Mousse Preparation on the Quilted Mat, and then pour it all flatening it with a spatula.
- Take your Dacquoise/Chocolate Base out of the Freezer and place it at the top of your mold. The chocolate base being in contact with the Chocolate Mousse.
- Cover tighly with a plastic wrap. Freeze overnight.
- The following day, take your Royal Chocolate Mousse out of the freezer 5 hours prior eating. Remove the Square Flexipat® Mold and gently peal off the Quilted Mat. And Voilà it's really. All you need to wait for now is that it defrosts. Enjoy & Bon Appétit!
Video
Special Notes
Nutrition
Nutrition Facts
Royal Chocolate Cake Mousse
Amount Per Serving (9 g)
Calories 290
Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 10g63%
Trans Fat 1g
Cholesterol 55mg18%
Sodium 89mg4%
Potassium 81mg2%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 15g17%
Protein 4g8%
Vitamin A 594IU12%
Vitamin C 1mg1%
Calcium 55mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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