This week's Chocolate Mousse cake was my favourite so far. There were three steps: biscuit, mousse and glaze. Melt this over a water bath...boil that...I love complicated recipes. We baked Japonais biscuit, which is similar to meringue and includes egg whites, white sugar, icing sugar, ground almonds and corn starch. The biscuit was cut and layered into the dark chocolate mousse (!) made of butter, dark chocolate, water, gelatin, sugar, eggs and cream. Our cakes were then frozen (had we been at home they could have been refrigerated overnight) and released from their pans.
We then poured a shiny glaze made of couverture chocolate (more expensive because it includes cocoa butter), coating chocolate (cheaper), cream, water, sugar and glucose over our cakes. We had piped some little circles with the leftover biscuit batter earlier, so stuck these to the sides of our cakes. The grand finish was piping melted white chocolate across the top and using a paring knife to create the wavy patterns you see on top.
Needless to say this all smelled SO good!
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