Skip to main content

Chocolate Mousse Cake

I made this for Christmas Eve.  Yeah I know I'm a bit behind in posting - what with the girls home and the cooties quarantine (what is it with flying and catching a cold?). I was going to make some little chocolate Christmas trees to top off the cake but got lazy. I thought I wasn't going to like the mini-chocolate chips mixed in with the mousse but it did really add to the cake.

Chocolate Mousse Cake (Adapted from Cooking Pleasures)

2 c chocolate cookies crumbs
6T butter, melted
3/4 c mini chocolate chips* (semisweet)

2 t water
1t instant coffee granules
2 1/4 c heavy cream (divided)
1/2 c semisweet chocolate chips
3 oz bittersweet chocolate
1/4 c sugar
1 c confectioners sugar
1/2 c butter
1 t vanilla
1 c mini chocolate chips (semisweet)

1 1/2 c heavy cream
3T confectioners sugar
1 t vanilla
1 c mini chocolate chips (semisweet)

Spray 9" springform pan with nonstick spray. Set aside. In a medium bowl stir cookie crumbs, melted butter, and mini chocolate chips. Press into bottom and 1" up the sides of the springform pan. Bake at 325 for 8 minutes or until set. Cool on wire rack while preparing filling.

In a small bowl mix water and coffee granules - set aside. Heat 3/4 c cream, 1/2 c semisweet chocolate, 3 oz bittersweet chocolate, and sugar in a heatproof bowl set over a saucepan of barely simmering water. Stir frequently until the mixture is melted and smooth. Stir in coffee mixture. Set aside to cool slightly. In a large bowl beat 1 c confectioners sugar and 1/2 c butter until smooth. Beat in chocolate mixture until smooth. Add vanilla. Refrigerate for 20 minutes or until cool and slightly thickened. Fold in 1 c mini chocolate chips.

In another bowl, beat remaining 1/2 c of heavy cream until firm but not stiff peaks form. Take 1/3 of mixture and fold into chocolate mixture. Gently fold chocolate mixture into heavy cream, until blended. Spread into fully cooled crust. Refrigerate while preparing topping.

In a clean bowl, beat 1 1/2 c heavy cream, confectioners sugar, and vanilla until firm but not stiff peaks form. Spread over filling. Sprinkle edge of cake with mini chocolate chips. Cover and refrigerate at least 6 hours or until firm. Slide a thin knife around edge and open springform pan to serve.

Sorry no picture of it unspringformed - I had to bring it somewhere
Don't skimp on using chocolate in the cookie layer. I thought it might not be needed but hey when would I skimp on using chocolate? And don't worry when you start making the whipped cream layer. You will start to think that it is too much and won't fit in the pan, but don't worry, it somehow does all fit. I also thought the whipped cream might not be sweet enough but it was. I used a teaspoon to put the mini chocolate chips around the edge.

*When I was food processing the cookies, I pulsed in some chocolate chips instead of using mini chips. This worked just as well. The mini chocolate chips came in a package that was enough for the mousse and the topping. I couldn't see buying more minis.


Popular posts from this blog

Cinnamon Star Bread

I was very perplexed by this recipe. I could not figure out by the directions how it got into this shape. I understood the twisting part but then was at a loss. The website didn't have a video or pictures - was I just being dense? Well once I cut the dough into the 16 pieces and twisted - DUH - it was a little clearer. I decided to include pictures for those of you that need a visual.

Cinnamon Star Bread (Adapted from King Arthur Flour)

3/4 c warm milk (100-110 degrees)
2T sugar
2 t yeast
4T butter
2 c flour
1 t salt
1/3 c instant mashed potato flakes*
1 t vanilla

1 lg egg, beaten
1/3 c sugar
2T cinnamon

Combine milk, sugar, and yeast in a small measuring cup. Mix well and set aside. Place butter, flour, salt, instant mashed potatoes and vanilla in a large bowl. After yeast is bubbly add to dry ingredients. Mix with dough hook until dough is smooth and soft. (Or mix by hand and then knead by hand until smooth and soft). Place in a greased bowl and let sit for 1 hour or un…

Burnt Cinnamon Simple Syrup

The NY Times Magazine section did a piece on cocktails about two weeks ago and one was calling me-Rhum Agricole Daiquiri. What attracted me here (well besides the cocktail aspect) was the Burnt Cinnamon Simple Syrup. It was easy enough to make, as are most simple syrups, but it was the potential uses.  I started thinking not only daiquiris but why not with Applejack? Apples, burnt cinnamon sounds like a winner to me. Or how about a nice hot cider, with a little rum, and the simple syrup (Guess I'll have to wait until the fall for the cider). On the non-alcohol side-why not use it to moisten a sponge cake - wouldn't that give it an interesting flavor? Or what about a burnt cinnamon ice cream?

Now first for the burning of the cinnamon - it felt a little like I was doing a cleanse to ward off evil spirits. I think that is usually done with sage but if cinnamon works too - so be it. The recipe recommended using a small creme brulee torch to burn the cinnamon sticks - like you do. …

It's Better With Butter

Why would you want to make your own butter? Because it tastes better! And it's easy. All you need it heavy cream, salt, and a mixer-although you can get away without using the mixer. If you are using a mixer, you will need to cover it with plastic wrap, unless you're really into cleaning up splatter. Pour heavy cream into your mixer. It doesn't have to be fresh. It can be close to its expiration date. This time I used 3 cups because I had an open container and an unopened one.
You just whip it for about 10-15 minutes on high. It first looks like whipped cream, then starts to deflate a bit, then starts to get a yellowish hue, until finally you hear a clunk clunk noise and you know you have separated the butter from the buttermilk (boy was that a run on sentence or what?). By this time the plastic wrap is so covered in splatter you can't see into the bowl any longer.

From 3 cups of cream you end up with about 1 1/2 cups of buttermilk. Strain the butt…