Thursday, March 26, 2015

Dessert I No Bake Triple Chocolate Mousse Cake



There are two kinds of yumminess. One that is delicious. One that is oomph and then some.
This is the latter kind of dessert.

I made this dessert earlier this month for my friend Radical's birthday party. In reality she was going to get Ottolenghi's chocolate fudge cake, which is a fantastic dessert, but we'd gone out for lunch the day before and had just dug into a mousse cake, when she decided that's what she wanted for her birthday.

With less than 48 hours to go, I was in a spot of a panic. I didn't have chocolate. I didn't have cream. Hell, I didn't even have a mold to set the mousse cake in. Instead I had a dinner engagement and one of my friends was here to visit.

Halfway between a meltdown and shopping spree, I called up Deeba, asking what I was to do about the cake. Use a spring form tin instead, she told me. And don't unmould till you have to. 

I set about to make a chocolate sponge. But it got stuck on the tin. And as disheartened as I was, I decided instead that I'd make the base with some biscuits instead. 



Biscuits, butter and some cocoa made the base. And measured out three kinds of chocolate for the various layers of mousse and I plodded along. 

I made the ganaches first. And made the layers as the others set. First up was the dark chocolate mousse. Then milk chocolate and finally white chocolate. And only when I unmoulded the whole thing, I topped it with a layers of dark chocolate ganache. 

Although this cake is not hard to make, it is time consuming because you need to wait between the layers to be able to put the next one. Ofcourse splitting it into two days might have been a more sensible approach. But, truth be told, I am not known to be sensible. 

The end result was one of the most decadent cakes I have made in a long long long time. And it stays well for a couple of days. 

Light, airy and completely delicious, I know this is a cake that people are going to ask for over and over again. 




Triple Chocolate Mousse Cake

Ingredients

For the biscuit layer
150 grams digestive biscuits
2 tblsp butter
2 tblsp cocoa powder

For the dark chocolate layer
200 grams dark chocolate (atleast 60 percent)
200 grams low fat cream
250 ml whipping cream
2 tsp gelatin
2 tsp water

For the milk chocolate layer
200 grams milk chocolate
200 grams low fat cream
250 ml whipping cream
2 tsp gelatin
2 tsp water

For the white chocolate layer
200 grams white chocolate
200 grams low fat cream
250 ml whipping cream
2 tsp gelatin
2 tsp water

For the ganache
100 grams dark chocolate
100 grams low fat cream

Method

1. Make the biscuit base by crushing the biscuits in ziploc bag. Once nice and crumbled, add the butter and the cocoa to it and mix well.
2. In a well oiled ring mould, press down the biscuit mix until neatly packed. Press it down as much, so that all the air bubbles escape and you can see that the biscuits are firmly packed. Place in the freezer.
3. Make the dark chocolate layer. Melt the chocolate gently with the low fat cream until nice and smooth. Keep aside.
4. Set the gelatin to bloom. Once bloomed, microwave for 15 seconds and sieve and pour into the chocolate mix. Allow this mix to come to room temperature. 
5. Whip the cream until it forms stiff peaks and fold into the dark chocolate mix. Pour over the biscuit mixture and transfer into the freezer until firm to touch.
6. Now make the milk chocolate layer.Melt the chocolate gently with the low fat cream until nice and smooth. Keep aside.
7. Set the gelatin to bloom. Once bloomed, microwave for 15 seconds and sieve and pour into the chocolate mix. Allow this mix to come to room temperature. 
8. Whip the cream until it forms stiff peaks and fold into the milk chocolate mix. Pour over the dark chocolate mousse and transfer into the freezer until firm to touch.
9. Now make the white chocolate layer.Melt the chocolate gently with the low fat cream until nice and smooth. Keep aside.
10. Set the gelatin to bloom. Once bloomed, microwave for 15 seconds and sieve and pour into the chocolate mix. Allow this mix to come to room temperature. 
11. Whip the cream and fold into the white chocolate mix. Pour over the dark chocolate mousse and transfer into the freezer until firm to touch.
12. To make the ganache, pour boiling hot cream onto the chocolate and stir until no lumps.
13. Let the mousse cake set for atleast 4 hours before serving.
14. Unmould using a hot knife and pour the ganache over just before serving. 



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