Triple chocolate mousse cake

Triple chocolate mousse cake

By
From
Paris Pastry Club
Serves
10-12 pepole
Photographer
Helen Cathcart

This is a classical entremet (dessert cake) that looks stunning with its many layers and grated chocolate topping. It’s a darling choice for birthdays as it’s so easy to make and will please your favourite chocoholics.

A flourless chocolate sponge is topped with three different kinds of chocolate mousse, and each mousse takes barely more than ten minutes to come together. The longest step is the chilling time. And the great thing is that you can make it way ahead of the big day as it will keep in the freezer for up to a month.

For the sponge

Ingredients

Quantity Ingredient
120g dark chocolate
60g butter
2 eggs
100g caster sugar
1 teaspoon ground almonds

For the mousses

Quantity Ingredient
550g whipping cream

For the crème anglaise

Quantity Ingredient
270g whole milk
6 egg yolks
60g caster sugar

For the dark chocolate mousse

Quantity Ingredient
1 1/3 gelatine leaves
1/3 batch creme anglaise
80g dark chocolate, chopped into chunks
150g chilled whipped cream

For the milk chocolate mousse

Quantity Ingredient
1 1/2 gelatine leaves
1/3 batch creme anglaise
80g milk chocolate, chopped into chunks
190g chilled whipped cream

For the white chocolate mousse

Quantity Ingredient
2 gelatine leaves
1/3 batch creme anglaise
80g white chocolate, chopped into chunks
190g chilled whipped cream

To serve

Quantity Ingredient
100g dark chocolate, finely grated

Method

  1. Preheat the oven to 170°C. Line a baking tray with baking parchment.
  2. First make the sponge. Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water and set aside.
  3. Whisk the eggs and sugar until light and fluffy. Add the ground almonds, then gently fold in the melted chocolate using a rubber spatula. Pour the batter onto the prepared baking tray and spread into a 1 cm thick rectangle.
  4. Bake for 8 minutes. Allow to cool down on a wire rack, then freeze for at least 1 hour well wrapped in clingfilm.
  5. Once frozen, remove from the freezer and gently peel off the baking paper. Press a 22 cm metal ring onto the sponge to cut through it. Place the metal ring onto a baking sheet lined with baking paper and line the ring with a strip of rhodoid (or strips of baking parchment). Arrange the sponge disk in the bottom and place back in the freezer.
  6. Now make the mousses. Start by whisking the whipping cream to soft peaks and keep it in the fridge while you make the crème anglaise. This way you’ll have a supply of ready-whipped cream to add to each mousse.
  7. The method is the same for each mousse. Place each type of chopped chocolate in a large bowl and set aside.
  8. Soak the gelatine leaves in 3 separate bowls of ice-cold water while you make the crème anglaise.
  9. Bring the milk to the boil in a small pan. Combine the egg yolks and sugar in a bowl and when the milk has boiled, slowly pour it over the egg mixture, whisking as you go. Pour the mixture back into the pan and cook over a low heat until the anglaise thickens enough to coat the back of a spoon or the temperature reaches 80°C on a probe.
  10. Pour the hot crème anglaise onto the chocolate and whisk until smooth and shiny.
  11. Squeeze out each portion of gelatine leaves and add to the 3 different chocolate crème anglaise mixtures. Stir until incorporated.
  12. From this point, continue to make each mousse one by one. Start with the dark chocolate crème, and keep the other two set over barely simmering water to ensure they stay warm (at around 36ºC).
  13. Measure out 150 g of the chilled whipped cream and gently fold into the dark chocolate crème using a whisk. When the mousse seems smooth, finish folding with a spatula then scrape it onto the frozen sponge in the prepared ring. Tap the tray gently on a work surface to even out the surface. Return to the freezer for at least 30 minutes before continuing.
  14. Make the milk chocolate mousse, as above, then pour into the ring and freeze for 30 minutes. Finally, make the white chocolate mousse, pour into the ring and freeze for at least 2 hours or up to a month.
  15. A few hours before you wish to serve, remove the cake from the freezer. Gently lift off the metal ring and carefully peel away the rhodoid (or baking paper). Transfer to a serving plate and leave in the fridge to thaw for at least 4 hours. (If made ahead of time, you will need to thaw in the fridge overnight.)
  16. Before serving, sprinkle with grated chocolate.

Soaked gelatine in 3 easy steps

  • 1. Always use ice-cold water.

    2. Place the gelatine leaves one by one into the water and NOT the other way around (or you might hear the echo of my voice saying ‘nooooooo’!).

    3. Chill the container in the fridge until you’re ready to use the soaked leaves. They usually take around 5 minutes to soften but 20 minutes is the optimum time to maximise their gelling properties.
Tags:
Paris Pastry Club
Fanny
Zanotti
French
Paris
Parisian
baking
baker
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