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Mousse Cake Recipe

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This recipe for Mousse Cake, by , is from cooking with friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ronald Campbell
Added: Sunday, December 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 or 2, 9" springform round pans
Bottom Layer: cake mix (devil's Food).
SECOND LAYER
1 tsp. Knox unflavored gelatin.
1 tbsp. cold water.
2 tbsp. boiling water.
4 oz. semisweet chocolate, chopped.
4 oz. cream cheese, cubed.
3/4 cup heavy cream.
1/2 tsp. granulated sugar.
THIRD LAYER.
3 egg yolks.
1/4 cup granulated sugar
3 tbsp. flour, sifted.
1 teaspoon know unflavored gelatin.
1 and 3/4 cups heavy cream
1 tsp. vanilla extract
FOURTH LAYER
1 cup heavy cream.
2 tbsp. butter
1/4 cup guitard white chocolate chips
1 1/2 cup min chocolate chips
12 oz. semisweet mini chocolate chips

Directions:
Directions:
BOTTOM LAYER.
Bake according to directions on box, using round pan's and cool. Once cooled cut one layer in half, place in 9" springform round pan.
SECOND LAYER:
Melt chocolate and cream cheese together, Let cool. Soften gelatin with cold water for 1 minute, then add boiling water, stir until dissolved and clear. let this cool while you start whipping the heavy cream and sugar. As cream starts to thicken, add gelatin. Continue to whip until stiff peaks form. Add 1/4 of the cream to the chocolate mixture and mix thoroughly. Then fold this into the remaining cream. once you have completed spread onto cake and refrigerate.
THIRD LAYER:
Beat egg yolks until pale. Add sugar, flour and gelatin, then beat until mixed. Bring cream and vanilla extract to a boil. Add a small amount of the cream to egg mixture while stirring. Gradually add until all of the cream has been added and then pour entire mixture through a strainers into the pan. Continue to cook until custard begins to thicken. Cool slightly pour on top of chocolate mousse and freezer while getting the icing ready.
FOURTH LAYER:
Layer 4 Dark chocolate/white chocolate ganache:
10-12 oz (1 bag) dark chocolate (Guitard double chocolate chips work great) or semi-sweet chocolate chips
1 c. heavy whipping cream
2 T. butter
1/4 c. Guitard white chocolate chips
1 1/2 c. Nestle mini chocolate chips

Heat cream and butter over low heat until just boiling (may also microwave). Place dark chocolate chips in large bowl. Reserve 2 T. cream mixture. Pour cream mixture over chips and let set about 2 minutes, or until chips begin to melt. Stir to combine. Repeat for white chips using reserved cream mixture. melted . Let cool slightly until spreading consistency. Using a sharp knife gently run blade around edge of cake to loosen. Remove cake sides from pan and place bottom with cake on serving plate or stand. Spread frosting over top and sides. Drizzle white chocolate lightly over top. Using a knife or toothpick run it lightly over top to swirl to create desired effect. Press mini chips into frosting on sides until completely coated to create a "crust". Top edges with mousse frosting. Chill well and serve. Serves 12-16.

Mousse frosting:
1/2 heavy whipping cream
1/4 c. powdered sugar
1/8 c. baking cocoa
1/8 tsp. vanilla

Combine all ingredients and whip until peaks form. Pipe generously around cake top edge, and center.

Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:

 

 

 

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