Hello everybody! Today I’m giving you the recipe for my very favorite chocolate mousse! It’s creamy, smooth, chocolate-y and just absolutely delicious. But I’m not gonna lie, it’s a bit tricky too. But well worth the effort! Just make sure to read the recipe carefully in advance so that you know all the steps, because you have to be pretty quick. But before looking at the recipe, let’s check out this cake, shall we?
It’s a mousse cake with a crispy, nutty bottom layer, a thick layer of chocolate and whisky mousse and mango mousse, all wrapped in joconde sponge. Joconde sponge is pretty much just a thin sponge cake with lots of eggs which makes it very bendable and strong.
I’ve been wanting to make a mousse cake like this one since I saw THIS amazing video. If you have a few minutes to spend, spend them on this video! This woman makes some really incredible cakes! The recipe I used for the joconde sponge was THIS ONE.
The mango mousse did not turn out as I had expected, so I’m not giving you the recipe for that. But the chocolate and whisky mousse… my oh my! The perfect chocolate mousse in my book! Here’s the recipe!
Chocolate and whisky mousse, 6 servings
- 100 g + 50 g heavy cream
- 2 gelatin sheets
- 60 g dark chocolate (50-60%)
- 1 tablespoon whisky (I used glenmorangie)
- 2 egg yolks
- 25 g water
- 25 g sugar
1. Whip 100 g heavy cream to soft peaks and put aside.
2. Put the gelatin sheets in cold water for 5 minutes.
3. Put the egg yolks in a large bowl.
4. Chop the chocolate finely.
5. Bring 50 g heavy cream to a boil and remove from heat. Squeeze the water from the gelatin sheets and melt them in the hot cream. Add the chocolate and stir to a smooth truffle. Stir in the whisky.
6. Bring water and sugar to a boil, then pour the boiling hot liquid in a thin stream into the eggs, whisking continuously with an electric mixer. Whisk the eggs until cooled and frothy.
7. Stir a few tablespoons of the egg mixture into the chocolate. Stir until it’s completely smooth. If there are a few gelatin clumps left; run the mixture through a sieve.
8. Fold the chocolate mixture into the remaining eggs. Stir in the whipped cream.
9. Pour/dollop the mousse into glasses and serve with some fresh berries, or use the mousse in a cake. Let it set in the fridge about 2-3 hours.