Recipe – chocolate, mint and cranberry mini mousse cakes

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I hope you have all had a wonderful Christmas and New Year’s Eve, and that you’re having a lovely start to the new year! I want to give a huge thank you for following me here, and for commenting and liking my posts. Writing this blog has been so much more fun than I ever could have imagined, all thanks to you guys! I hope that 2014 will be an even better blogging year than 2013 was, and that you’ll continue reading about my baking adventures and learning from my tutorials. Speaking of which, let’s move on to this dessert, shall we?

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I had thought of this dessert for over two weeks before I finally got to bake it for New Year’s Eve. Changing my mind over and over, adding things, removing them, coming up with new decorations, thinking of plating, recipes, textures… I was inspired by Amanda over at i am baker to hide the dark chocolate mousse inside. Then I finally got to start with it this Monday! It was so much fun to make it and see that it, surprisingly, turned out exactly as I had planned. I’ve made mini mousse cakes several times before but something has always been a little off; the mousse was too hard, too runny, the cake had too few textures, flavors etc. But this time, I dare say it turned out perfect! The flavors complemented each other beautifully and the crispness of the sugar decorations went so well with the chewy brownie and fluffy chocolate mousse! It’s a time consuming dessert, but well worth the time and effort!! So I’m super excited to share this recipe with you, and I hope you’ll be tempted to try it out 😉 Here’s how I did it (the recipes are in the end of this post)!

1.. The bottom of the cakes are brownies.I used the recipe here, but excluded the nuts. You can either bake one large brownie and cut out smaller circles, or bake individual, small brownies. Make a total of 5 brownies, 7 cm in diameter. If you want; trim the height of each brownie to about 1,5 cm.

2.. Use acetate strips to roll thin cylinders, approximately 2,5 cm in diameter and 4 cm high.

3.. Put the cylinders on a piece of parchment paper taped to a cutting board or similar, and fill them with dark chocolate mousse (recipe below). There will be some mousse left over. Freeze until hard, about 3-4 hours.

4.. As the chocolate mousse is in the freezer; make cranberry sauce (recipe below).

5.. Wrap an acetate strip, about 7 cm high, around each brownie.

6.. Pipe mint mousse (recipe below) into the cylinders, about half way up. Remove the acetate from the frozen dark chocolate mousse, and press the chocolate mousse into the mint mousse. Fill the rest of the cylinders with the mint mousse, and put in the fridge to cool for a few hours.

7.. Make the sugared cranberries by rolling cranberries in a small amount of egg white, and then rolling them in sugar. Leave to dry on some parchment paper.

8.. Make sugar spirals following the tutorial here. I made them on my exacto knife instead of a cone, and used melted sugar instead of caramel.

9.. Once the mousse is done cooling; remove the acetate and decorate with sugar spirals, sugared cranberries and cranberry sauce.

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Dark chocolate mousse:

Ingredients:

  • 2 gelatin sheets
  • 60 g dark chocolate (60%)
  • 50 + 100 g heavy cream (40 % fat)
  • 40 g egg yolk
  • 25 g sugar
  • 25 g water

1.. Put the gelatin in a bowl with cold water for 5 minutes.

2.. Chop the chocolate finely and put it in a bowl.

3.. Bring 50 g of heavy cream to a boil and pour it over the chocolate. Let it sit for a few minutes before stirring to a smooth truffle.

3.. Whip 100 g of heavy cream to medium consistency.

4.. Put the egg yolks in a large bowl, bring sugar and water to a boil in a saucepan, and then pour the sugar water into the eggs in a thin stream while whipping on high speed. Continue whipping until the eggs are cool and have formed a stiff foam.

5.. Fold in the chocolate truffle in the eggs.

6.. Melt the gelatin in a saucepan together with a spoonful of whipped cream. Fold it into the eggs.

7.. Fold in the remaining cream.

Mint chocolate mousse

Ingredients:

  • 4 gelatin sheets
  • 110 g white chocolate
  • 300 g whipping cream (40 % fat)
  • 60 g egg yolk
  • 50 g sugar
  • 50 g water
  • Peppermint aroma

1.. Put the gelatin in a bowl with cold water for 5 minutes.

2.. Chop the chocolate and melt it carefully in the microwave or over a saucepan with boiling water.

3.. Whip the cream to a medium consistency.

4.. Put the egg yolks in a large bowl, bring sugar and water to a boil in a saucepan, and then pour the sugar water into the eggs in a thin stream while whipping on high speed. Continue whipping until the eggs are cool and have formed a stiff foam.

5.. Fold in the white chocolate in the eggs.

6.. Melt the gelatin in a saucepan together with a spoonful of whipped cream. Fold it into the eggs.

7.. Fold in the cream.

8.. Add peppermint aroma to taste (since different essences have different strengths I can’t really tell how much you’ll need). Be careful not to add too much; you don’t want toothpaste! 😉

Cranberry sauce

Ingredients:

  • 200 g frozen or fresh cranberries
  • 200 g jam sugar

Put sugar and berries in a saucepan and boil according to instructions on the jam package.

Thanks for stopping by, and good luck!

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