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Layered Chocolate Mousse Cakes

Makes 6 - Prep 1 hour 10 minutes - Cooking 55 minutes (+ setting & cooling time)



Ingredients

Chocolate curls, to serve

Brownie Base
200 g dark chocolate, chopped
200 g butter, chopped
1 1/4 cups (275g) brown sugar
3 Coles Brand Australian Free Range Eggs, lightly whisked
3/4 cup (110g) plain flour
1/3 cup (35g) cocoa powder
1/4 cup (60g) sour cream

Chocolate Mousse
150 g dark chocolate, chopped
1 1/2 tsp powdered gelatine
3 Coles Brand Australian Free Range Eggs
1 1/2 cups (375ml) thickened cream
150 g milk chocolate, chopped
150 g white chocolate, chopped

Chocolate Sauce
1/4 cup (60ml) thickened cream
50 g dark chocolate
2 tsp brown sugar


Preheat oven to 160°C. Grease and line a 20cm x 30cm slice pan with baking paper, allowing the 2 long sides to overhang.
To make the brownie, combine the chocolate and butter in a saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth.
Add the sugar and egg and stir to combine. Add the flour and cocoa, stirring until just combined. Add the sour cream, stirring, until just combined. Pour into the prepared pan. Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan to cool completely.
Turn the brownie onto a clean work surface. Use a 6cm-diameter round pastry cutter to cut six discs from the brownie. Place brownie discs on a baking tray. Cut six 10cm x 30cm rectangles of baking paper. Lightly grease the paper with cooking oil spray. Using brownie disc as the base, wrap the baking paper, greased-side facing in, around the brownie making a tall collar. Secure with a staple.
To make the first layer of mousse, melt the dark chocolate in a heatproof bowl over a saucepan of simmering water. Meanwhile, stir 1 tablespoon boiling water with 1/2 teaspoon of the gelatine in a small bowl until gelatine dissolves. Add to the melted chocolate and stir to combine. Separate one egg. Place the egg white in a medium bowl. Add egg yolk to chocolate mixture and stir to combine.
Use an electric mixer to whisk 1/2 cup (125ml) of the cream until soft peaks form. Add to the chocolate mixture and stir to combine. Use a clean electric mixer to whisk the egg white until soft peaks form. Gently fold into the chocolate mixture until just combined. Divide evenly among the prepared baking paper moulds. Place in the fridge for 20 minutes to set.
Meanwhile, to make the second layer of mousse, repeat steps 5 and 6 with the milk chocolate. Pour over the chilled dark chocolate mousse layer and place in the fridge for 20 minutes to set.
Meanwhile, to make the white layer of mousse, repeat steps 5 and 6 with the white chocolate. Pour over the milk chocolate mousse layer and place in the fridge for 6 hours or until completely set.
To make the chocolate sauce, combine the cream, chocolate and sugar in a small saucepan over low heat. Cook, stirring, for 3 minutes or until chocolate melts and sauce thickens slightly. Set aside to cool.
Remove the paper collars from the mousses. Serve with chocolate sauce and chocolate curls.

You'll have some brownie leftover from the bases. Try rolling it into truffles and dipping them in melted chocolate.

Vic Lic

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