Chocolate Velvet Mousse Cake Food

CHOCOLATE MOUSSE CAKE

Steps:

• Preheat the oven to 400 degrees F. Add instant coffee to melted butter. Set aside.
• Beat the egg whites until stiff, set aside. Beat the egg yolks until lemon colored in an upright mixer. Add the sugar to the egg yolks and beat until combined. Add the brandy, vanilla, melted butter, and chocolate. Add the flour, just to combine. Fold in the egg whites and walnuts.
• Pour into a greased and floured 9-inch springform pan and bake about 20 minutes. Center will be soft. Serve with whipped cream.

ALMOST-FAMOUS CHOCOLATE MOUSSE CAKE

Steps:

• Make the cake: Prepare the cake mix as the label directs for a 9-by-13-inch cake. Bake; cool slightly in the pan, then invert onto a rack to cool completely.
• Clean out the cake pan and line it with plastic wrap. Cut the cake in half lengthwise, then in thirds crosswise to make 6 rectangles. Using a serrated knife, slice each rectangle in half to make two layers. Arrange half of the pieces snugly in the cake pan. Crumble the remaining pieces and press tightly into 6 small balls; arrange 1 cake ball in the center of each cake rectangle in the pan.
• Make the mousse: Heat the chocolate, butter, coffee and 1/4 cup water in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring, until melted. Remove the bowl from the pan; stir until cool. Reserve the simmering water. Fill a large bowl with ice water.
• Whisk the egg yolks, 1 1/2 cups sugar and 2 tablespoons water in a separate large heatproof bowl. Set the bowl over the saucepan of simmering water and whisk until pale yellow, 6 to 8 minutes. Add the chocolate-coffee mixture and the vanilla and whisk until combined, about 2 minutes. Remove the bowl from the pan and set in the bowl of ice water; whisk until slightly cool but not thick, about 4 minutes.
• Beat the egg whites and salt in a bowl with a mixer until foamy. Add 2 tablespoons sugar and beat until almost stiff; gently fold into the chocolate-yolk mixture to make a dark chocolate mousse. Spread 5 cups over the cake and cake balls. Freeze until firm on top, about 30 minutes.
• Beat the heavy cream and the remaining 4 tablespoons sugar until soft peaks form; fold into the remaining mousse. Remove the cake from the freezer; spread with the light chocolate mousse, cover with plastic wrap and freeze until firm, at least 6 hours or overnight.
• Make the chocolate shell: Stir the chocolate, heavy cream and 4 tablespoons corn syrup in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until melted. A spoonful at a time, spread half of the shell mixture over the frozen mousse. Return to the freezer.
• Make the chocolate sauce: Add the remaining 1 tablespoon corn syrup and the butter to the remaining chocolate shell mixture. Microwave 30 seconds, then stir until glossy.
• To serve the cake, beat the heavy cream with a mixer until foamy. Add the sugar and beat until soft peaks form. Remove the cake from the freezer; invert onto a baking sheet and unmold, then invert again onto a platter, chocolate shell-side up.
• Cut the cake in half lengthwise using a warm knife, then cut into thirds crosswise to make 6 rectangles; cut each rectangle in half diagonally to make 2 triangles. Top each triangle with whipped cream, ice cream and the prepared chocolate sauce.

RICH CHOCOLATE MOUSSE CAKE

Steps:

• For the cake, preheat the oven to 325ºF. Grease 2 8-inch round cake pans, line the bottoms with parchment paper and then lightly dust the sides of the pan with flour, tapping out any excess.
• *Please note that only 1 cake layer is needed for this recipe, but it is easiest to make this recipe in its full measure and freeze the second cake for a later use.
• Whisk the boiling water, chocolate and butter together until melted (it will be visibly grainy) and set aside.
• Whip the egg, sugar and vanilla until the mixture doubles in volume (about 2 minutes on high speed) and then fold in the chocolate mixture by hand.
• Sift the flour, baking powder, baking soda and salt over the batter and fold in, then stir in the hot coffee (this will make the batter become fluid). Divide the batter evenly between the 2 pans.
• Bake the cakes for about 25 minutes, until a tester inserted in the centre of the cake comes out clean. Allow the cakes to cool completely in the pans.
• For the mousse, have ready a 9-inch springform pan, lining the bottom with parchment paper (in order to make the mousse-filled cake easier to remove from the pan). Whip 1 1/2 cups of the whipping cream until it holds a medium peak when the beaters are lifted and chill.
• Heat the remaining 1 1/2 cups of cream to just below a simmer and then pour it over the chopped chocolate. Let this sit one minute, then gently stir until incorporated. Set aside.
• Place the egg yolks in a bowl and whip for a minute on high speed. Place the sugar and water in a small saucepot over high heat and boil (occasionally brushing the sides of the pot with water) until it reaches 250ºF on a candy thermometer. Start whipping the egg yolks on medium speed and then carefully pour the hot sugar down the side of the bowl to avoid splashing, and then increase the mixer speed until high and whip until this has doubled in volume and cooled to about 105ºF (just above body temperature).
• Measure the temperature of the ganache to ensure it is close to 105ºF as well, and fold the ganache into the whipped yolks. Let this cool for 15 minutes, or until just above room temperature, then fold in the chilled whipped cream in 2 additions.
• Pour half of the mousse into the ungreased springform pan. Slice one of the cake layers in half horizontally and place this over the mousse, as centred as possible. Pour the remaining mousse over the cake layer and gently place the other half of the cake layer on top, pressing gently just so the mousse covers the sides of the cake, but not so that it sinks in. Wrap the pan in plastic wrap and freeze the cake to set it, at least 4 hours, or overnight.
• While the cake is setting, prepare the glaze. Bring the water, sugar, and cream to a boil in a medium saucepot. Once boiling, whisk in the cocoa powder and simmer (reducing the heat if needed) for 4 minutes, stirring often, (the consistency will not change). Remove from heat. Soften the gelatin in 1/4 cup of cold water and then whisk this into the hot cocoa mixture until dissolved. Cool the glaze to room temperature, then chill completely, at least 3 hours.
• To finish the cake, remove it from the freezer invert the pan onto a cooling rack placed over a parchment-lined baking tray. Use a hair dryer on a low, hot setting to gently warm the pan so that it releases from the pan, the sides first and then the top. Warm the chilled glaze while whisking occasionally until just melted and smooth and pour this over the torte, spreading gently with a spatula to ensure that it covers the top and sides of the torte evenly. Chill the cake for at least 30 minutes, then lift it onto your presentation plate and store chilled until ready to serve.
• The cake will keep, refrigerated, for up to 4 days.

LAYERED CHOCOLATE MOUSSE CAKE

Steps:

• For the brownie: Preheat the oven to 350 degrees F. Spray the bottom of a 9-inch springform pan with nonstick cooking spray.
• Whisk together the flour, cocoa powder and sugar in a medium bowl. Whisk in the milk, butter, vanilla and egg until smooth. Pour the batter into the prepared pan and bake until a knife inserted in the center comes out clean, about 20 minutes. Cool completely on a wire rack, about 30 minutes.
• Unclasp the pan, remove the outer ring and spray it with nonstick cooking spray. Line the ring with a 2 1/2-inch-wide parchment strip, making sure that it sits tightly and smoothly along the sides. Re-clasp the ring to the bottom of the pan with the cake in it.
• For the mousse: Roughly chop 4 tablespoons of the butter and put in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until melted, about 1 minute. Stir in 1/4 cup of the cocoa powder until smooth; set aside. Chop the remaining 8 tablespoons butter and put in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until melted, about 1 minute. Stir in the remaining 1/2 cup cocoa powder until smooth; set aside.
• Add 1/4 cup of the heavy cream to a small microwave-safe bowl and stir in the gelatin. Let sit for 5 minutes to bloom. Microwave in 30-second intervals, stirring in between each, until the gelatin is dissolved, about 1 minute. Cool to room temperature, about 5 minutes.
• Transfer the gelatin to the bowl of a stand mixer fitted with the whisk attachment and add the sugar, vanilla and remaining 3 3/4 cups heavy cream. Whisk on medium speed until stiff peaks form, 3 to 4 minutes. Divide the whipped cream mixture between 2 large bowls. Fold one bowl of the cocoa powder-butter mixture into each batch of whipped cream mixture and stir until no streaks remain (one bowl will contain dark chocolate mousse and the other will contain light chocolate mousse).
• Spread the dark chocolate mousse on top of the brownie in the springform pan. Use an offset spatula to even out and smooth the top. Spread the light chocolate mousse on top of the dark chocolate mousse and use an offset spatula to even out and smooth the top. Refrigerate until the mousse is set, 3 hours and up to overnight.
• For the ganache: Bring the heavy cream and butter to a boil in a small saucepan over medium-high heat. Put the semisweet chocolate in a large heatproof bowl and pour the hot cream over top. Let it sit for 5 minutes, then stir until smooth and shiny.
• Unclasp the springform pan and remove the parchment paper from the sides of the cake. Use a hot, dry offset spatula to smooth out the sides. Set a rack in a rimmed baking sheet and put the cake on top of the rack. Pour the ganache over the cake and let it drip down over the sides so the entire cake is covered. Swipe once across the top with a clean, large offset spatula to create a smooth top. Refrigerate until set, about 30 minutes.
• Hold a stencil or other tool with holes (such as a doily or a cooling rack) over the cake (do not lay it on the ganache; it will stick) and dust with more cocoa powder to create a decorative pattern. Serve immediately.

GORDON'S CHOCOLATE VELVET

Steps:

• For the dark chocolate mousse, break the chocolate into a large heatproof bowl set over a pan of gently simmering water and heat until just melted. Remove and cool to room temperature.
• Meanwhile, put the egg yolks, sugar and 3 tbsp cold water in a large bowl (the water slackens the mixture and stops it from going too thick). Using a hand-held electric whisk, beat to a thick, pale yellow foam that holds a trail when the beaters are lifted up, about 2-3 minutes. This is called a sabayon.
• Now whip the cream and milk together in another bowl, using a large balloon whisk if possible (so you are less likely to overwhip). Beat until the mixture starts to become foamy and holds a soft shape - don't overbeat.
• When the melted chocolate is the same temperature as the sabayon and whipped cream, pour the sabayon gently into the cooled chocolate and, using a plastic spatula, fold the two together until completely mixed in. Tip the whipped cream gently into the chocolate sabayon mixture, and using a large metal spoon, gently fold together using a figure-of-eight action. Don't worry if you have a few white flecks, that's better than overmixing. Chill while you do the base.
• Break up the wafers in a bowl and, using the top of a rolling pin, crush roughly (not too fine).
• Melt the white chocolate as before, then mix into the crushed wafers.
• Peel the mango using a sharp knife. Cut off 18 thin slices.
• Divide half the white chocolate base mixture between six small glasses. Stick three mango slices down the side of each glass. then pipe the mousse using a piping bag fitted with a wide plain nozzle, about 2cm (or use a spoon) to fill a third of the glass. Spoon in another layer of white chocolate base mix and repeat with the last of the mousse. Scatter a few flaked almonds on top. Chill for an hour or two, until set.

CHOCOLATE VELVET MOUSSE

Steps:

• NOTE: The flavor of this mousse depends entirely on the chocolate you use.
• Please use the highest quality chocolate you can.
• DO NOT use Bakers chocolate.
• Do not use chocolate chips.
• I like Callabeut, but Sharffenberger, Valhrona, Giardelli-- all are options.
• DIRECTIONS: melt the chocolate, espresso, and rum in the microwave on 50% power for about 2 minutes.
• Stir until smooth.
• Whisk in the yolk and mix well.
• Set aside.
• Using a little dash of vinegar and a paper towel, wipe down the insides of the bowl of your mixer, and the whipping attachment.
• Add the whites and whip until soft peaks form.
• Sprinkle in the sugar, beating on high until stiff, but not dry.
• Fold a quarter of the whites into the chocolate to lighten it, then scrape the remaining whites on top of the chocolate and set aside.
• Beat the cream until it holds its shape (not too stiff) then scrape on top of the whites.
• Fold everything together gently until no streaks of white appear.
• Turn the mousse into your prepared mold, into pretty cups, into custard cups, or whatever you are serving it in and refrigerate until service, at least 2 hours.
• Or just refrigerate in the bowl until needed as a filling for cakes or cream puffs, etc.
• Note: This mousse is very rich and decadent, and it's my favorite because it holds it shape nicely when refrigerated.
• This allows it to be formed into molds and terrines and be sliced or cut.
• It is also a great spreading consistency, and my favorite thing to do with this mousse is use it as a filling for cakes.
• I also like to fold more whipped cream into it (50% mousse, 50% whipped cream) and use it as a filling for eclairs, cream puffs and profiteroles.
• The uses for this mousse are endless.