Chocolate Mousse Cakes
- 1 tsp gelatin
- 2 tbsp just-boiled water
- 3 oz dark chocolate, chopped
- 2 large eggs, separated
- 2/3 cup cream
- 2 (16 oz) pound cakes, trimmed, sliced 1/2 inch lengthwise
- None None Ganache
- 1/3 cup cream
- 7 oz milk chocolate, broken
- Line sides of 6 (1 cup) capacity flat-sided baking molds with parchment paper rounds.
- In a small bowl, whisk gelatin briskly into just-boiled water using a fork until dissolved. Allow to cool slightly. Place chocolate in a heatproof bowl over a saucepan of gently simmering water until melted. Remove from heat. Whisk in yolks with gelatin mixture. Cool slightly.
- In a large bowl, whip cream until soft peaks form. Gently fold cream into chocolate mixture. In a clean, dry bowl, beat egg whites until soft peaks form. Lightly fold egg whites into chocolate mixture until well combined.
- Using a pastry cutter the diameter of the mold, cut 6 rounds from each cake to fit. Line base of molds with plain cake rounds.
- Pour mousse evenly between bases. Chill 2 hours until almost set. Top with remaining chocolate cake rounds, pressing down gently. Chill overnight.
- To make ganache, heat cream in a small saucepan until almost boiling. Add chocolate, stirring, until melted.
- Remove cakes from molds and discard baking paper. Spread tops with ganache before serving.
gelatin, just, chocolate, eggs, cream, cakes, ganache, cream, milk chocolate
Taken from recipes-plus.com/api/v2.0/recipes/28652 (may not work)