Tag Archives: chocolate

moussecake

Triple Chocolate Mousse Cake

Are you on Pinterest yet? If not, you’ve got to go on there. It’s addicting. That’s where I found this recipe and it’s there that I have pinned several recipes that I want to try out. The photo looked so tempting that I just had to try it. While I had a few mis-steps as you can see from the photos below, we have fallen in love with this recipe and have made it a few times since then. As a matter of fact, I still have a couple of slices in the freezer from when we made it for my daughter’s birthday a couple of weeks ago.

The recipe is at the end of my post. It is the exact same recipe from MUPPY’s  with just a few adjustments that I made in the measurements and instructions.

Here’s a few notes on the mishap I made the first time I made the recipe (I did better the second time):

The major mistake was not reading the pan size correctly. Here, I used a 8 inch pan instead of a 10 inch pan. The cake filled the pan, leaving no room for the mousse layers.

So what did I do to fix it? I ate it…

I took the sides off the springform pan off, cut the cake in half, and put the bottom layer back together with the sides of the pan.  Since I had to peel off the paper liner around the pan, I also replaced the parchment paper collar around the cake (this is to make sure the mousse/cake separates from the pan without breaking). The extra cake that I cut off…. it was delicious with a cup of coffee while I waited for this dessert to set!

The other mistake (which is not as bad as the first one) is that I did not realize that by cutting the excess top of the cake layer off, the sides kind of shrunk in. So when I poured the mile chocolate layer, it filled in the sides so you couldn’t see three layers on the outside shot, just two: milk chocolate and white chocolate. That’s because the dark chocolate cake is buried under there.

After the chocolate milk layer is set, pour the white chocolate mouse layer on top and return to the refrigerator or freezer to set.

See, all ended up still looking delicious and tasted like it too! Note on this photo, the outer edge of the bottom layer where it pulled away from the side. Try to avoid that by using the right sized pan 🙂

Triple Chocolate Mousse Cake
 
Ingredients
  • 6 Tbsp. Butter
  • ¾ cup Dark Chocolate
  • 4 large Eggs, separated
  • 1 teaspoon Vanilla Extract
  • ⅓ cup Brown Sugar
  • 1 Tbsp. Flour
  • 1 oz. package of Unflavored Gelatin powder + 2 Tbsp. Hot Water
  • ½ cup White Chocolate chips
  • ½ cup Milk Chocolate chips
  • 4 Egg Yolks
  • ¼ cup Granulated Sugar
  • 2 cups Heavy Cream (separated)
  • 6 Tbsp. Butter
  • ¾ cup Dark Chocolate
  • 4 large Eggs, separated
  • 1 teaspoon Vanilla Extract
  • ⅓ cup Brown Sugar
  • 1 Tbsp. Flour
  • 1 oz. package of Unflavored Gelatin powder + 2 Tbsp. Hot Water
  • ½ cup White Chocolate chips
  • ½ cup Milk Chocolate chips
  • 4 Egg Yolks
  • ¼ cup Granulated Sugar
  • 2 cups Heavy Cream (separated)
  • 1 oz. package of Unflavored Gelatin powder + 2 Tbsp. Hot Water
  • ½ cup White Chocolate chips
  • ½ cup Milk Chocolate chips
  • 4 Egg Yolks
  • ¼ cup Granulated Sugar
  • 2 cups Heavy Cream (separated)
  • 1 oz. package of Unflavored Gelatin powder + 2 Tbsp. Hot Water
  • ½ cup White Chocolate chips
  • ½ cup Milk Chocolate chips
  • 4 Egg Yolks
  • ¼ cup Granulated Sugar
  • 2 cups Heavy Cream (separated)
Instructions
  1. Preheat oven to 350F
  2. Grease and line sides of a 10 inch springform pan
  3. Combine butter and chocolate in a microwave safe bowl and melt in the microwave on high for one minute, stirring at the 30 second mark.
  4. Stir melted chocolate and butter mixture until smooth and let cool slightly.
  5. Beat egg whites and slowly incorporate brown sugar until it forms stiff peaks.
  6. In another bowl, whisk the egg yolks and vanilla, then add the melted chocolate and butter until well blended.
  7. Whisk in a third of the stiff egg whites mixture into the chocolate mixture.
  8. Fold in the remaining egg white mixture into the chocolate mixture until combined.
  9. Pour the batter into the prepared springform pan and bake for 20 minutes or until the cake springs back when gently touched in the center.
  10. Leave cake to cook in the pan while you prepare the mousse layers.
  11. Dissolve the gelatin powder in the hot water, set aside.
  12. In a saucepan, combine the 4 egg yolks, ¼ cup sugar and 1 cup of cream and whisk together over low heat until it just starts to thicken.
  13. Remove from heat and whisk in the gelatin mixture until it is well blended.
  14. Strain the custard mixture.
  15. Place the milk chocolate chips in one bowl and the white chocolate chips in a second bowl.
  16. Divide the hot custard mixture evenly between the white and milk chocolate bowls to melt them.
  17. Stir each bowl until the chocolates are melted and well mixed into the custard and smooth.
  18. Whip the remaining one cup of heavy cream until thick and again divide evenly between the bowls of white and milk chocolate custards.
  19. Fold in the whipped cream gently into the chocolate custard mixtures.
  20. Pour the milk chocolate mousse over the dark chocolate cake base and put in the freezer or refrigerator for 15 minutes to set.
  21. Next, pour the white chocolate mousse on top of the milk chocolate and return the pan to the freezer or refrigerator until set.
  22. If you are letting the mousse set in the refrigerator, it may take overnight. If you put it the freezer, it should be set in about an hour.
CrunchBar

Double Chocolate Crunch Bars

crunch bar

Here’s the first baking attempt of the season and it’s obvious we’re a little out of practice. lol! No worries though. While my plan was to make this Cranberry Layer Bars from the Pillsbury website, I couldn’t leave well enough alone as usual. First, the recipe called for a whole can of sweetened condensed milk. It seemed to me that it would make one hella sweet cookie bar what with the sugar cookie base and all the chocolate chips on top. I decided to cut it down to half a can and substitute a half bar of cream cheese for the rest.

Then when I started pressing the approximately 16 ounces of cookie dough into the pan, it seemed rather skimpy so I went ahead and used the whole 30 oz. package, which I got intending to use the extra as just plain ol’ sugar cookies.

Then to make matters worse, I forgot to add the cranberries! Anyway, it was a happy accident because my girls liked this version and declared that they wouldn’t have liked the cranberry version anyway. I had intended to use craisins instead of fresh cranberries and they had always been averse to anything resembling raisins. I’ll use the craisins I bought in another recipe instead. So here’s my version of the layer bar recipe.
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LaPiS: CHOCOLATE

We’ve all been on hiatus, both the Lasang Pinoy Sunday food blogging event and this blog. So what a fitting way to come back than with Chocolate!


My daughter Jade took this photo because she says, “Every thing looks better in a wine glass” even leftover brownies!

Lasang Pinoy Sundays (LaPiS for short) is the photo version of Lasang Pinoy, the food blogging event designed to feature Filipino food. This return of LaPiS brings about two changes; first it is now a bi-weekly event so there’s no rush to post weekly. We’ll have two weeks to come up with a photo and blog it. Second, Ces of spiCes, will have help in hosting the event by other bloggers host the event. Make sure you visit the LaPis portal for announcements on who is hosting and where to leave your link.

LaPiS: MELTed Bliss

Black Bottom Pie

The theme for this week’s Lasang Pinoy Sunday is MELTed Bliss. When I think of anything melting, I can’t help but think of Chocolate. Our latest kitchen creation with melted chocolate was this Black Bottom Pie (recipe to be posted later). This dessert was so blissfully sinful, it really is shameful. The crust is crushed gingersnap cookies and butter, a chocolate mouse layer, a rum mouse layer and a whipped cream topping. Yummy!!!

As usual, we couldn’t wait long enough for it to chill so the top layer was still not quite set and a little MELTy, but the flavors were all there and oh so delicious!

Happy Sunday, everyone!

Click here to visit other LaPis Melted Bliss participants.

To join this weekly food photo blogging event, visit the Lasang Pinoy Sundays About Page.

French Yule Log

French Yule Log

This is the Daring Bakers‘ December challenge, the French Yule Log!

This month’s challenge is brought to us by the adventurous Hilda of Saffron and Blueberry and Marion of Il en Faut Peu Pour Etre Heureux.
They have chosen a French Yule Log by Flore from Florilege Gourmand.

According to the introduction to this challenge by one of our hosts, Hilda:

In France you can buy two kinds of Yule log, either the Genoise and Buttercream type that we made last December, or what is more commonly purchased which is a frozen Yule Log very reminiscent of an ice cream cake, only often it’s not made of ice cream but rather frozen mousse of some sort. In French this is called an entremets which is sometimes loosely translated in English as simply a cream dessert. This also means that this recipe is not holiday-specific, it is also just a scrumptious dessert recipe.

Yule Log Sliced

Like many of the Daring Bakers challenges I’ve completed so far, this one is definitely delicious, rich and challenging. This is also by far the longest recipe with the six elements:
1) Dacquoise Biscuit
2) Mousse
3) Ganache Insert
4) Praline (Crisp) Insert
5) Creme Brulee Insert
6) Icing

It seems daunting at first sight, and actually this one does lives up to its looks. It is daunting, but definitely not impossible. Just go one step at a time as I did. The log is simply layers of all the elements, ensconced in the terrific dark chocolate mousse. In my version, I put the Dacquoise Biscuit on the bottom and on top.

Here are the recipes and instructions for layering (The recipes and instructions below are what I used. There were suggested variations included in the original instructions which was 18 pages long when printed out but I decided not to put the elements I didn’t use here so as not to confuse myself if ever I am crazy enough to attempt this again. 😀 ):
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