This post is all about the chocolate mousse recipe I have recently fallen in love with. There is no raw eggs, gelatin, and additional sugar added to the mousse (click here for another rich chocolate mousse recipe containing eggs). Simple ingredients. Awesome flavor. This recipe originated from the Triple Chocolate Mousse Cake (from Cook’s Illustrated) that I’ve made several times before (see my Halloween Graveyard cake here). For my own version, since I don’t have a sweet tooth, I have replaced semi-sweet chocolate chips with premium dark chocolate and also left out the sugar from the original recipe. Secret ingredients (oh well just espresso powder and vanilla bean paste) have been added to enhance the chocolate flavor. You may wonder why I include espresso powder in my recipe but believe it or not, adding just a tiny amount of coffee will make your dark chocolate dessert taste much better without tasting the coffee at all! Try adding some espresso powder to your own chocolate dessert recipe and see if it tastes better or not. Another technique worth mentioning is about the “blooming” of cocoa powder. Hot water (or coffee in some other recipes) is used to dissolve the cocoa powder. David Lebovitz explains in his article Cocoa Powder FAQ: Dutch-process & natural cocoa powder that “this is done to intensify the flavor of the cocoa powder by releasing flavor particles trapped in the cocoa powder, and helps them burst forth”.
這是EC近期愛上的朱古力慕絲食譜，沒有使用生雞蛋及魚膠粉，連糖也沒有加（含蛋的特濃朱古力慕絲蛋糕食譜請到這裏），材料簡單，味道卻十分軟滑。食譜源自Cook’s Illustrated的Triple Chocolate Mousse Cake，此食譜EC試做過幾次（詳情可到這裏看哈佬喂墳墓蛋糕），後來依自己“愛朱古力的香但怕它的甜”的口味調整了份量，捨棄原食譜的半甜朱古力片而改用優質黑朱古力，連糖也不加了，加入了秘密材料改良配方後，便演變成現在你們看到的食譜！所謂的“秘密材料”其實是能提升黑朱古力味道的咖啡粉及香草醬，你或許會對咖啡粉存疑，但這麼少少的咖啡粉加在朱古力裏是察覺不到的。若你有常用的朱古力甜品食譜，你也可以加入少量咖啡粉看看味道會不會更好。值得一提的另一個技巧是能令可可粉味道更上一層樓的“blooming”：用熱水（有些食譜會用熱咖啡）沖泡無糖可可粉，David Labovitz在其網誌Cocoa Powder FAQ: Dutch-process & natural cocoa powder解釋：這能釋放被困在可可粉內的味道粒子，協助它們破出來，強化可可粉的味道。
Dark Chocolate Mousse Dome With Lacquer Glaze
For The Chiffon Cake:
Recipe from EC’s Chiffon Cake. This is half a batch.
Cake flour 40 g
Sugar 5 g
Baking powder 1/4 tsp
Egg yolks, large 2 (about 30 to 35 g)
Milk 25 g
Canola oil or vegetable oil 25 g
Vanilla bean paste or pure vanilla extract 1/2 tsp
Egg whites, large 2 (about 60 g)
Sugar 25 g
Cream of tartar 1/4 tsp
Preheat oven to 325ºF/160ºC. Separate egg whites and egg yolks.
To make the batter: combine and sift together cake flour, baking powder and sugar in a mixing bowl. Make a well in the centre. Add oil, milk, vanilla bean paste and egg yolks in the well and whisk gently until smooth.
To make the meringue, wipe the mixer bowl and wire beater with paper towel and vinegar or lemon juice to remove traces of grease. Whip egg whites until foamy. Add cream of tartar (to stabilize the meringue) and continue to beat egg white until soft peaks forms. Then slowly add sugar in batches and continue beating until glossy and almost firm peaks form. When you lift the whisk, the peak will hold its pointy shape but the tip will fall back very slightly. Do not whip to dry peaks or else it will be hard to incorporate meringue to the batter.
Scoop about one third of the meringue into the yolk batter and mix well to lighten. Then pour this back to the remaining meringue. Fold gently and thoroughly until you see no streaks of white. Pour batter into an unprepared 6-inch round cake pan (you may line the bottom of the pan with parchment paper though)and smooth the top with an offset spatula . Tap pan against the kitchen counter several times to get rid of any large air bubbles.
Bake for 15 to 20 minutes or until cake is done (cake will spring back when touched…every oven is different so adjust your time accordingly). Drop pan on the kitchen counter at a distance upon removal from the oven. This will release any gas trapped in the cake cells and make shrinkage more uniform. Place inverted cake pan on a cooling rack to cool completely before unmolding.
低筋麵粉 40 克
糖 5 克
泡打粉 1/4 茶匙
大蛋蛋黃 2 顆 （約30-35 克）
牛奶 25 克
芥花油或菜油 25 克
香草醬或純雲尼拿油 1/2 茶匙
大蛋蛋白 2 顆 （約60 克）
糖 25 克
他他粉 1/4 茶匙
For The Dark Chocolate Mousse:
Recipe inspired by Triple Chocolate Mousse Cake from Cook’s Illustrated
Unsweetened cocoa powder 6 g (1 Tbsp)
Hot water 30 g
Salt 1/16 tsp
Bittersweet chocolate (58% or higher) 100 g
Instant espresso powder 1/4 tsp (1/2 to 1 tsp for mocha mousse )
Vanilla bean paste or pure vanilla extract 1/2 tsp
Whipping cream 180 g
Chill mixing bowl and whisk attachment in the freezer for at least 10 minutes. Mix cocoa powder, espresso powder, salt, vanilla bean paste and hot water together in a small bowl and set aside.
In a microwave safe bowl, melt chocolate with medium power in the microwave (or melt chocolate over a double broiler). Stir in cocoa powder mixture and let cool to room temperature.
Whisk whipping cream in the chilled mixing bowl until soft peaks form. Fold whipped cream into chocolate mixture in two batches until no white streaks remain.
食譜參考和改良自Cook’s Illustrated的Triple Chocolate Mousse Cake
無糖可可粉 6 克 （約1湯匙）
熱水 30 克
鹽 1/16 茶匙
苦甜朱古力 （58%或以上濃度） 100 克
即溶特濃咖啡粉 1/4 茶匙 （莫卡慕絲可增至1/2至1茶匙）
香草醬或純雲尼拿油 1/2 茶匙
淡忌廉 180 克
For The Chocolate Lacquer Glaze
Recipe slightly adapted from Rose Levy Beranbaum’s book The Cake Bible. Mine is a double batch with reduced sugar.
Sugar 20 g
Water 80 g
Light corn syrup 80 g
Unsweetened cocoa powder 60 g
Whipping cream 80 g
Water (add to gelatin) 60 g
Powdered gelatin 6 g
Bloom gelatin powder by sprinkling it over water. Let stand for 5 minutes. Warm mixture in the microwave or over hot water when ready to use.
Combine sugar, water, light corn syrup and sifted cocoa powder in a saucepan and mix well. Heat on low until mixture bubbles (about 190ºF/88ºC). Remove from heat and stir in whipping cream.
When mixture has cooled slightly (about 122 to 140ºF/50 to 60ºC) , stir in warm gelatin mixture. Strain glaze into a measuring cup with a pour spout. Let cool to room temperature (about 85ºF/29ºC) before glazing. Leftover glaze can be kept in the freezer for months. Just bring it back to room temperature before reusing.
食譜參考自Rose Levy Beranbaum的The Cake Bible，這是雙倍份量，減了糖量
糖 20 克
水 80 克
粟膠 80 克
無糖可可粉 60 克
淡忌廉 80 克
水 （加入魚膠粉） 60 克
魚膠粉 6 克
To Assemble The Cake:
Slice cake horizontally in half and trim each layer to approximately 3.5 and 5.5 inch in diameter.
Line a half sphere cake mold with plastic wrap for easy removal (do not ignore this step. You will thank me when it comes to unmolding). I use the 3-D Sports Ball Pan Set from Wilton.
Pour in about 1/3 of the mousse. Place the smaller cake layer over the mouse and fill the mold with remaining mousse until it is almost full. Place the larger cake layer over the mousse, pressing firmly on the cake so it is completely surrounded by the mousse. Cover cake with plastic wrap and put an 6-inch cake board on top Put some weights over the cake board to make sure the cake is level. Chill cake (with weights on top) in the refrigerator until mousse is firm (about 30 to 40 minutes) or ready to glaze.
Place a cooling rack over a big plate (to catch any dripping). Remove the weights, cake board and plastic wrap from the chilled cake. Place the cake board back on top then flip the cake over. Remove cake pan (it will be very easy as it is lined with plastic wrap) and peel off plastic wrap. Sit cake on the cooling rack.
Pour room temperature lacquer glaze over the cake in a circular motion until the cake is entirely covered (extra glaze will drip off from the edges to the plate). Clean the edges then chill cake in the refrigerator until glaze is set. Garnish with other decorations.
Mocha mousse cake for my dad’s birthday. My lacquer glaze got screwed up when I tried to make it in the microwave. It lost its shine after being chilled.
We cut the cake in a Japanese restaurant.
Birthday cake (chocolate mousse) for my hubby’s uncle and his son who has turned 20. This time I wasn’t lazy and made my lacquer glaze on the stove. I decorated the side with macaron shells. The cake topper and name plaque were made with modeling chocolate. Cake topper was painted with pearl dust and the names were written freehand.
I used this pan set. The pans are 6 inches wide.
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