Double Chocolate Mousse

Madeleine Cocina
Reviews(1)
Deb B.: "This is a very involved recipe and not for the no…" Read More
Double Chocolate Mousse
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. Preheat the oven to 220 degrees Celsius.
  2. Sift the flour and the cocoa.
  3. Beat the egg yolks and eggs with 100 grams sugar for a light and fluffy mixture.
  4. Separately, beat the egg whites with 40 grams sugar until stiff.
  5. Carefully add the egg whites to the egg mixture. Add the sifted flour and cocoa.
  6. Pour the mixture into a baking pan lined with parchment at the bottom and greased with butter on the sides.
  7. Bake for 10 minutes. Remove from the oven and let it cool.
  8. Cut horizontally into halves.
  9. Line a rectangular pan of the same size as the cake with plastic wrap.
  10. Place the first half of the cake in the pan.
  11. Melt the chocolate in the microwave.
  12. Separately, hydrate the gelatin powder in the water.
  13. Warm the milk. When it is hot, add the gelatin to dissolve and pour this into the melted chocolate.
  14. Separately, whip the cream to soft peaks. Add to the chocolate mixture.
  15. Pour the mousse over the first layer of cake. Spread evenly.
  16. Place the second layer of cake on top.
  17. Hydrate the gelatin powder in the water and set aside.
  18. Warm the milk in a saucepan.
  19. Separately, 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. Remove 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. Separately, whip the cream to soft peaks and add to the warm chocolate mixture.
  22. Pour over the second layer of cake and refrigerate for 5 hours (or freeze for 1 hour)
  23. To serve, unmold the mousse and cut the edges off for an even rectangular shape.
  24. Plate 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.

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