Monday, November 7, 2011

Chocolate Mousse Cakes


It's time for some chocolate dessert. Over the summer I made mostly fruit desserts, but now since it's getting colder my craving for some good chocolate is getting bigger every day. Don't get me wrong I can eat chocolate all year round, but in summer I prefer it in form of ice-cream.


These chocolate mousse cakes will make quite an impression. They taste wonderful and are a perfect dessert for a special occasion. There are a few different components such as shortcrust, chocolate mousse and marzipan all under a chocolate cover. If you plan for the cooling times, it will be easy to assemble.



Chocolate Mousse Cakes

(for 6 small half-dome shape forms)

shortcrust:
100 g flour
50 g butter
2 tbsp. sugar
1 egg yolk
a pinch of salt

marzipan layer:
200 g marzipan
100 g powdered sugar

chocolate mousse:
200 g dark chocolate
2 eggs
2 tbsp. sugar
400 ml whipping cream
2 tbsp. cognac

finish:
200 g dark chocolate
2-3 tbsp. cacao powder


For the shortcrust knead together the flour, butter, sugar, egg yolk and salt. Let the dough cool for about 30 minutes. Preheat the oven to Preheat oven to 200°C (400°F). Then roll out the dough on a floured surface. Use your half domes to cut out 6 round shapes. Put them on a baking sheet lined with parchment paper and bake for about 12-15 minutes. Let cool on a wire rack

Line your half dome forms with plastic foil. Knead together the marzipan and powdered sugar and roll out thinly. Layer the marzipan in the forms.

For the chocolate mousse start with melting the chocolate over a water bath. Separate the eggs. Whisk together the egg yolks with the sugar until creamy. Beat the egg whites and whipped cream, each separately, until stiff peaks form. Add the melted chocolate to the egg yolk mixture, then also add the cognac. Now carefully fold in first the whipped cream then the egg whites. Fill the mousse into the with marzipan layered half domes. Put a shortcrust circle on top of each one. Let cool overnight in the fridge.

For the finish melt the chocolate over a water bath. Take the chocolate mousse cakes out of the fridge and carefully take off the half dome forms. Also remove the plastic foil. Set the cakes on a cooling rack on top of a cookie sheet and glaze with the melted chocolate. Let dry in a cool place. Before serving dust with cacao powder.


Enjoy and Guten Appetit!

10 comments:

Blomma (prononcer Blouma, "fleur" en su├ędois) said...

I love chocolate, and I am trying(hard)now not to eat too much, but I love your such elegant dessert, perfect for a special occasion.

Anna {ramblyblog.com} said...

This look INCREDIBLE! wow. wow. wow.

I think seeing marzipan in the ingredient list just convinced this danish food loving cook to add these to my LONG 'things to make list'

discovered your blog via foodgawker... excited to explore your adorable blog :)

Anna

peasepudding said...

OMG these look divine, I am definitely going to make them, marzipan and chocolate...heaven

Renata said...

Wow, I'm really impressed! I will bookmark this one, it's just too good not to try it!

Poires au Chocolat said...

Amazing! They're so elegant - I love the shape. The marzipan is a really interesting additon too.

Cooking Rookie said...

Beautiful! Must be so tasty and the presentation is just amazing!

komie_ said...

just wondering, when you say flour, do you mean just regular flour or all purpose flour?

berry lovely said...

@ komie:
I don't know if there is a difference between regular and all purpose flour. So, I guess both is fine. Just don't use self rising flour for this.

annabelleboo1 said...

Hi Sabine! How many centimetres wide is the mould? Also, what is the height of the mould? Thank you!

berry lovely said...

@annabelleboo1: the mould is 8 cm wide and 4 cm deep.

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