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Chocolate Mousse Cake
 

CHOCOLATE MOUSSE CAKE

An Original Recipe by Said Ali M'Dahoma
Category: Cremes and Mousses
Difficulty: Medium
The quantities in the recipe are for a 18 cm diameter, 5 cm high entremets mould.

INGREDIENTS

Milk Chocolate Crémeux:
170g Whipping cream (30% fat min.):
20g egg yolks
15g sugar
120g  Azélia Milk Chocolate

Dark Chocolate Sponge:
60g butter
55g egg yolks
110g egg whites
60g sugar
20g flour
125g  Caraïbe Dark Chocolate (66%)

Dark Chocolate Mousse:
100g milk
100g whipping cream (1)
40g egg yolks
30g sugar
125g  Caraïbe Dark Chocolate (66%)
400g whipping cream (2)

Dark Chocolate Mirror Glaze:
Syrup:
290g sugar (1)
120g water (1)

90g whipping cream
100g water (2)
130g sugar (2)
125g  Caraïbe Dark Chocolate (66%)
18g gelatin 200 blooms
108g water (3) for gelatin

IVOIRE 35% Chocolate Leaf:
As Needed
Ivoire 35% White Chocolate (35%)

 

INSTRUCTIONS

 
Milk Chocolate Crémeux:
  • In a small saucepan, bring whipping cream to a boil.
  • In a bowl, whisk together egg yolks and sugar.
  • Pour a 1/3 of hot whipping cream on egg yolks.
  • Whisk and pour everything back to the saucepan.
  • Cook on low heat while continuously stirring until it reaches a temperature of 84°C.
  • Pour directly on Azelia milk chocolate chopped in small pieces.
  • Whisk until chocolate is fully melted and integrated.
  • Mix with an immersion blender to get a perfect emulsion.
  • Pour in a 16 cm large mould and keep in the freezer at 0°F (-18°C) until it hardens (at least 4h).
Chocolate Chocolate Sponge:
  • In a small bowl, melt dark chocolate with butter.
  • Add egg yolks to melted chocolate and whisk.
  • Whip egg whites with sugar to soft peaks and gently add them, little by little, to the yolk+chocolate mix with a spatula.
  • Add flour previously sifted. Bake in a 20 cm round baking pan for 12 min at 200°C.
  • Wait until it cools down.
  • Use a cake ring to cut it to 16 cm.
  • Wrap it, and keep in the freezer at 0°F (-18°C) until us.
Dark Chocolate Mousse:
  • In a small saucepan, bring milk and whipping cream (1) to a boil.
  • In a bowl whisk together egg yolks and sugar.
  • Pour a 1/3 of hot milk+whipping cream on egg yolks.
  • Whisk and pour everything back to the saucepan.
  • Cook on low heat while continuously stirring until it reaches a temperature of 84°C.
  • Pour directly on Caraïbe chocolate chopped in small pieces, and whisk until the chocolate is fully melted and integrated.
  • Mix with an immersion blender to get a perfect emulsion.
  • Whip whipping cream (2) to soft peaks.
  • Add ¼ of whipped cream to chocolate mixture with a whisk.
  • Add the rest of whipped cream gently with a spatula.
  • Use immediately.
Upside Down Entremets Assembly:
  • Pour the chocolate mousse on your mold and fill with it to 1/3 of the mould.
  • . Make sure to apply mousse on the sides of the mould as well.
  • Put the frozen milk chocolate crémeux in the middle.
  • Pour again chocolate mousse on top of the crémeux up to ¾ of the mold.
  • Finally, add the dark chocolate sponge and push it down until the mousse entirely fills the mould.
  • Leave in the freezer at 0°F (-18°C) for at least 6 hours
Dark Chocolate Mirror Glaze:
  • Whisk 108 g of water (3) with gelatin and keep in the fridge for 20 minutes.
  • In a small saucepan, Cook water (1) with sugar (1) until it reaches 230°F (110°C) to make a syrup, remove from heat.
  • . In another saucepan, bring to a boil whipping cream, water (2) and sugar (2), and add syrup to it.
  • Bring everything to a boil before adding gelatin.
  • Pour onto dark chocolate chopped in small pieces.
  • Mix with an immersion blender to get a perfect emulsion.
  • Cover with saran wrap.
  • Let it rest in the fridge for at least 6 hours.
  • Heat up to (75°F) 24°C in a double boiler or microwave and mix with an immersion blender before using it.
  • Unmold your frozen entremets, place it on a flat surface such as a metal grid to allow for the glaze to flow on the outsides of the mousse cake.
  • Immediately pour your glaze at (75°F) 24°C directly on the mousse cake.
  • Immediately use a spatula to remove the surplus glaze on top of the cake.
  • Once the glaze stops dripping, remove the glaze at the bottom edge of the cake.
  • Place it on a cake board and allow it to thaw in the fridge for at least 8 hours.
  • For optimal taste, remove it from the fridge 30 minutes before serving.
  • Otherwise, always leave it in the fridge and eat it within 2-3 days.
IVOIRE 35% Chocolate Leaf:
  • In a small bowl, temper Ivoire 35% chocolate: melt your chocolate to a temperature of 113°F/118°F (45/48°C). Wait for it to cool down at 79°F/81°F (26°C/27°C) then bring the temperature back up to 82°F/84°F (28°C/29°C). Your chocolate is now tempered.
  • In the meantime, prepare a 4 inches (10 cm) large band of guitar sheet. Apply a small amount of oil on the surface where you will put your guitar sheet to make sure it sticks to the surface.
  • Plunge your knife into your tempered chocolate. Remove chocolate off one side of the knife. Apply the chocolate covered side of the knife on to the guitar sheet. Lift your knife and withdraw it from the sheet in a vertical manner. Put the guitar sheet onto a curved tray (I use a baguette mould) for a curved, leaf-like effect. Let the chocolate set in a cool place until it hardens.
  • Remove the leaf from the tray. Heat up a pairing knife with a blowtorch and cut the leaf on each side to form your leaf veins.
  • You can find a video on how to make a chocolate leaf on Said M’Dahoma’s Instagram profile @said.pastrynerd.