I had a hot pot dinner with my friends at our house over the weekend and I made a chocolate mousse cake for my friend’s birthday. Her son is allergic to egg so I always look for eggless options so everyone could enjoy the dessert. I have made him mousse cake with eggless biscuit base before so I was planning to do the same thing and to make it even fancier by wrapping the cake with ladyfingers and filling the center with lots of blueberries. But when I checked the ingredients list I saw that there was egg in the ladyfingers!!! Phew…I was glad I took a final look at the ingredients. So if you are making treats for friends who have certain food restriction or allergy, do make sure you check the ingredients. EVERY. SINGLE. TIME.
This cake is very similar to my other chocolate mousse cake (read about my blog post, Chocolate Mousse Cake with Chocolate Crust). I used a darker chocolate this time and instead of chocolate glaze, ganache was poured over the mousse. This basic and simple ganache was made with a one to one ratio of whipping cream and dark chocolate. Butter was added for a smoother mouthfeel. Unlike chocolate glaze which has a glossy appearance, ganache has a matte finish when set and it tastes super rich and decadent. Not only is dark chocolate the main ingredients of the cake, it is also the soul. Therefore it is a must to use high quality chocolate here. Trust me. You really get what you pay for. Just go ahead and invest in some good chocolate and you will be rewarded with your guests’ highest compliments.
No Bake Dark Chocolate Mousse Cake with Chocolate Ganache
For 7” pastry ring
For the Chocolate Crust
100 g Marie biscuits
8 g unsweetened cocoa powder
2 tsp granulated or demerara sugar
40 g unsalted butter, melted
For the Chocolate Mousse
13 g unsweetened cocoa powder
1/16 tsp salt
40 g hot water
1/2 tsp vanilla bean paste or pure vanilla extract
8 g powdered gelatin
40 g water (add to gelatin)
135 g dark chocolate (I used couverture chocolate with 58% cacao)
67 g whipping cream (add to chocolate)
15 g unsalted butter
240 g whipping cream
For the Chocolate Ganache
80 g whipping cream
90 g dark chocolate (I used couverture chocolate with 58% cacao)
10 g light corn syrup
10 g unsalted butter
For the Crust 餅底
Wrap bottom of cake ring with plastic wrap. .With a food processor, grind up marie biscuits, cocoa powder and sugar into a fine powder. Add melted butter and mix until evenly moistened. Evenly press mixture into the bottom of ring with the back of a spoon (I love to use the bottom of a tall glass or ramekin to press down the crust firmly). Store in the freezer until ready to use.
For the Dark Chocolate Mousse 黑朱古力慕絲
Chill mixing bowl and the whisk attachment in the freezer for 10 minutes before you start. Mix cocoa powder, salt and hot water in a small bowl until thoroughly combined. Stir in vanilla bean paste. Set aside.
Bloom gelatin by mixing it with water. Let stand for 5 minutes. Warm mixture in the microwave or over hot water until gelatin liquefies.
Make ganache by melting chocolate, whipping cream and butter In another bowl over a pot of simmering water (or melt in the microwave with medium power). Stir until mixture is smooth and glossy. Stir in cocoa powder mixture and liquefied gelatin until smooth. Let cool to room temperature.
With a hand mixer, whisk whipping cream in the chilled mixing bowl with slow speed until soft peaks form. Fold whipped cream into the chocolate-cocoa powder mixture in two batches until homogeneous. Pour mousse batter over the chilled crust. Tap ring on the countertop several times to remove any large air bubbles then smooth top. Refrigerate until set.
For the Chocolate Ganache 朱古力醬
In a saucepan, heat whipping cream on low until it begins to bubble. Remove from heat then pour over the chocolate. Let stand for 2 minutes then gently stir until chocolate is completely melted. Stir in softened butter and syrup until smooth.
Remove chilled cake from the fridge and pour on the chocolate ganache. Return to the refrigerator and chill until set. Unmold cake and adhere base of cake to the cake board with melted chocolate. Place decorations on top and keep refrigerated until ready to serve.
I used Lindt dark couverture chocolate with 58% cocoa.
My friend has been burning the midnight oil recently due to exams and assignments. Hubby and I purposefully prepared this bible verse cake topper for her. If you don’t know Chinese, it says “Of making many books there is no end, and much study wearies the body.” (Ecclesiastes 12:12)
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