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Chocolate Mousse Cake
(Serves 10-12)
Chocolate Mousse Cake
Ingredients:
Crust:
2 cups chocolate wafer crumbs
5 tablespoons unsalted butter, melted
Filling:
16 ounces semi-sweet chocolate
2 eggs
4 egg yolks
2 cups heavy cream
6 tablespoons confectioners' sugar
4 egg whites, room temperature
Topping:
1 cup heavy cream
1 tablespoon sugar
Chocolate Leaves:
4 ounces semi-sweet chocolate
Waxy leaves, such as camellia or lemon leaves
Sugared Cranberries:
2 cups sugar, divided
1 (12-ounce) bag fresh cranberries
Directions:
For crust:
Combine crumbs and butter. Press on bottom and 1-inch up sides of 10-
inch spring form pan. Refrigerate 30 minutes.
For filling:
Microwave chocolate until smooth, about 1 minute. Allow to cool about 15
minutes. Add whole eggs and mix well. Add yolks and blend thoroughly.
In a bowl, whip cream with sugar until soft peaks form. In another bowl, beat
egg whites until stiff but not dry. Stir a little of the whipped cream and
whites into the chocolate mixture. Fold in remaining cream and whites until
completely incorporated. Turn into crust and chill at least 8 hours or
overnight.
For topping:
Whip 1 cup heavy cream with sugar until peaks form.
To serve:
Loosen crust on all sides using a sharp knife. Remove spring form side ring.
Use an offset spatula to spread an even layer of the whipped cream over the top surface of the cake. Alternately, you can pipe the whipped cream into rosettes on top of the cake.
To make Chocolate Leaves:
Line large baking sheet with foil. Melt chocolate in top of double boiler over simmering water, stirring until smooth. Use a spoon or brush chocolate over veined side (underside) of 1 leaf to form a thick coating. Repeat with remaining leaves and chocolate, re-warming the chocolate if necessary to keep it thin enough to work with. Arrange the leaves chocolate side up on prepared baking sheet. Chill the leaves until firm, about 45 minutes. Starting at stem end, carefully pull back the green leaf, releasing the chocolate leaf. Return the leaves to same baking sheet. (Can be made 2 days ahead;
cover and keep chilled.)
To make Sugared Cranberries:
Combine 1/2 cup sugar and 1/2 cup water in a medium saucepan over medium heat, stirring until sugar is dissolved, about 2-3 minutes. Stir in cranberries until well coated. Using a slotted spoon, transfer to wire rack; let dry for at least 1 hour. Working in batches, roll cranberries in remaining 1-1/2 cups sugar until well coated; let dry for at least 1 hour.
Garnish:
Use any remaining melted chocolate to pipe decorative swirls on top of the cake. Arrange chocolate leaves and sugared cranberries on top. Refrigerate until serving.
Crust:
2 cups chocolate wafer crumbs
5 tablespoons unsalted butter, melted
Filling:
16 ounces semi-sweet chocolate
2 eggs
4 egg yolks
2 cups heavy cream
6 tablespoons confectioners' sugar
4 egg whites, room temperature
Topping:
1 cup heavy cream
1 tablespoon sugar
Chocolate Leaves:
4 ounces semi-sweet chocolate
Waxy leaves, such as camellia or lemon leaves
Sugared Cranberries:
2 cups sugar, divided
1 (12-ounce) bag fresh cranberries
Directions:
For crust:
Combine crumbs and butter. Press on bottom and 1-inch up sides of 10-
inch spring form pan. Refrigerate 30 minutes.
For filling:
Microwave chocolate until smooth, about 1 minute. Allow to cool about 15
minutes. Add whole eggs and mix well. Add yolks and blend thoroughly.
In a bowl, whip cream with sugar until soft peaks form. In another bowl, beat
egg whites until stiff but not dry. Stir a little of the whipped cream and
whites into the chocolate mixture. Fold in remaining cream and whites until
completely incorporated. Turn into crust and chill at least 8 hours or
overnight.
For topping:
Whip 1 cup heavy cream with sugar until peaks form.
To serve:
Loosen crust on all sides using a sharp knife. Remove spring form side ring.
Use an offset spatula to spread an even layer of the whipped cream over the top surface of the cake. Alternately, you can pipe the whipped cream into rosettes on top of the cake.
To make Chocolate Leaves:
Line large baking sheet with foil. Melt chocolate in top of double boiler over simmering water, stirring until smooth. Use a spoon or brush chocolate over veined side (underside) of 1 leaf to form a thick coating. Repeat with remaining leaves and chocolate, re-warming the chocolate if necessary to keep it thin enough to work with. Arrange the leaves chocolate side up on prepared baking sheet. Chill the leaves until firm, about 45 minutes. Starting at stem end, carefully pull back the green leaf, releasing the chocolate leaf. Return the leaves to same baking sheet. (Can be made 2 days ahead;
cover and keep chilled.)
To make Sugared Cranberries:
Combine 1/2 cup sugar and 1/2 cup water in a medium saucepan over medium heat, stirring until sugar is dissolved, about 2-3 minutes. Stir in cranberries until well coated. Using a slotted spoon, transfer to wire rack; let dry for at least 1 hour. Working in batches, roll cranberries in remaining 1-1/2 cups sugar until well coated; let dry for at least 1 hour.
Garnish:
Use any remaining melted chocolate to pipe decorative swirls on top of the cake. Arrange chocolate leaves and sugared cranberries on top. Refrigerate until serving.
DESSERTS > CHOCOLATE CAKE RECIPES > CHOCOLATE MOUSSE CAKE
This is a very rich and decadent chocolate cake that requires no baking. The creamy chocolate mousse filling sits on a crunchy chocolate cookie crumb crust and is topped with sweetened whipped cream. It can be decorated in a number of ways. For a beautiful Christmas cake, add the chocolate leaves and sugared cranberries. For a simpler presentation, pipe the whipped cream with a star tip over the top of the cake or spread the whipped cream on top and use a vegetable peeler along the side of a chocolate candy bar to create chocolate curls on top.
ITALIAN CHOCOLATE TREATS
The iconic Italian truffle known as Baci is a confection filled with gianduja, a blend of chocolate and hazelnuts, that comes wrapped in silver foil with blue print. Still made in the heart of Perugia in Umbria, from its original recipe, Baci (which means "kisses") were created by Luisa Spagnoli in 11922 as a treat for someone she loved.
An exceptionally fine powder that is sugar free, a very pure and powerful flavor and a beautiful deep mahogany color. With no sugar added, this mouth-watering chocolate powder is ideal for making truffles, mousse or hot chocolate.
Enjoy Nonni's Authentic Italian Family Recipe of Almond Chocolate Biscotti.
Twenty-five individually wrapped biscotti made with all natural ingredients.
Twenty-five individually wrapped biscotti made with all natural ingredients.
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