Chocolate base mouse topped with ganache , whipping cream and caramelized almonds.
The truth is that I made this recipe on the spot once when my chocolate fudge cake didn't come out right :) The shape of the cake wasn't really presentable so I used it as the base for my super moist chocolate fudge cake mousse.
It combines cocoa powder, dark cocoa powder, semi sweet chocolate filling, whipping cream and caramelized almonds. It can take you to heaven!
INGREDIENTS
for the base
Use the recipe of my Chocolate fudge cake
for the filling
5 eggs
200gr dark chocolate
100gr milk chocolate
150gr butter (spry)
1/5 cup brandy
1 tsp vanilla extract
for the topping
1 cup (250ml) heavy cream, cold
1/3 cup (35g) powdered sugar
1 tsp vanilla extract
DIRECTIONS
When the cake have cooled, make the chocolate filling
Melt the chocolate with the butter in a bain-marie
Add the brandy and vanilla and mix well
Combine the eggs slowly, whisking constantly. It’ll be ready when it has thickened, lightened a bit in colour and has more volume. It should take about 6 - 8 minutes
When done, remove it from the heat and set aside
In a mixer bowl, whip the whipping cream and powdered sugar until stiff peaks form
To build the mouse
Divide cake base between 8 -10 clear bowls or cocktail glasses
Top with the chocolate filling
Dollop with the whipped cream and sprinkle with caramelized almonds
Refrigerate at least 1 hour and up to 4 before serving
Tips:
1. Its an ideal make-ahead dessert for dinner parties or cocktails
2. If you don't like caramelized almonds you can serve it with grated chocolate. It will also look amazing
ความคิดเห็น