Double Chocolate Mousse

Madeleine Cocina
Reviews(1)
Double Chocolate Mousse
41
21
1270
90

Description

Just when you thought you could never have enough chocolate, you tried our Double Chocolate Mousse recipe. This Double Chocolate Mousse will chocolate you out when you never thought it was possible. It is packed with this sweet and savory element. Let us know your thoughts of this Double Chocolate Mousse recipe in the comments below. You can also give this Double Chocolate Mousse recipe a star rating below.

Ingredients

  • 30 grams flour
  • 30 grams cocoa
  • 50 grams egg yolks
  • 125 grams eggs
  • 140 grams sugar
  • 80 grams egg whites
  • butter
  • 150 grams dark chocolate
  • 5 grams powdered gelatin
  • 1 tablespoon water (cold)
  • 65 grams milk
  • 200 grams heavy cream
  • 5 grams powdered gelatin
  • 1 tablespoon water (cold)
  • 75 grams milk
  • 20 grams sugar
  • 1 egg yolks
  • 1 teaspoon corn starch
  • 1 teaspoon vanilla extract
  • 150 grams white chocolate
  • 340 grams heavy cream

Directions

  1. 1Preheat the oven to 220 degrees Celsius.
  2. 2Sift the flour and the cocoa.
  3. 3Beat the egg yolks and eggs with 100 grams sugar for a light and fluffy mixture.
  4. 4Separately, beat the egg whites with 40 grams sugar until stiff.
  5. 5Carefully add the egg whites to the egg mixture. Add the sifted flour and cocoa.
  6. 6Pour the mixture into a baking pan lined with parchment at the bottom and greased with butter on the sides.
  7. 7Bake for 10 minutes. Remove from the oven and let it cool.
  8. 8Cut horizontally into halves.
  9. 9Line a rectangular pan of the same size as the cake with plastic wrap.
  10. 10Place the first half of the cake in the pan.
  11. 11Melt the chocolate in the microwave.
  12. 12Separately, hydrate the gelatin powder in the water.
  13. 13Warm the milk. When it is hot, add the gelatin to dissolve and pour this into the melted chocolate.
  14. 14Separately, whip the cream to soft peaks. Add to the chocolate mixture.
  15. 15Pour the mousse over the first layer of cake. Spread evenly.
  16. 16Place the second layer of cake on top.
  17. 17Hydrate the gelatin powder in the water and set aside.
  18. 18Warm the milk in a saucepan.
  19. 19Separately, beat the sugar, egg yolk, cornstarch, and vanilla. Add the hot milk, stirring constantly, and place this mixture back in the saucepan. Continue stirring until it boils. Lower the heat and continue cooking for 15 seconds.
  20. 20Remove from the stove and add the chocolate and hydrated gelatin powder. Stir until the ingredients are mixed and the chocolate has melted. Let it cool.
  21. 21Separately, whip the cream to soft peaks and add to the warm chocolate mixture.
  22. 22Pour over the second layer of cake and refrigerate for 5 hours (or freeze for 1 hour)
  23. 23To serve, unmold the mousse and cut the edges off for an even rectangular shape.
  24. 24Plate and garnish to taste.
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NutritionView more

1270Calories
Sodium10%DV250mg
Fat137%DV89g
Protein43%DV22g
Carbs34%DV102g
Fiber20%DV5g

PER SERVING *

Calories1270Calories from Fat800
% DAILY VALUE*
Total Fat89g137%
Saturated Fat53g265%
Trans Fat
Cholesterol555mg185%
Sodium250mg10%
Potassium710mg20%
Protein22g43%
Calories from Fat800
% DAILY VALUE*
Total Carbohydrate102g34%
Dietary Fiber5g20%
Sugars82g164%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.