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Triple layer chocolate mousse cake

Chocolate mousse cake is an outstanding dessert that combines all the best properties of the chocolate, but if it is prepared in three layers, you can enjoy the full spectrum of chocolate in one dessert. Gemoss Chef-Confectioner Diāna Ozoliņa shares the recipe of the light chocolate mousse cake.

White chocolate mousse

135 g milk
90 g white chocolate 28%
8 g gelatine 200 Bloom
263 g double cream 35%
1 vanilla pod

Warm the milk with vanilla, allow the flavours to incorporate for 30 min., then reheat, add the soaked gelatine and mix until the gelatine melts completely. Pour over the melted chocolate and blend until a shiny and homogeneous mass is achieved. Cool the mass to 40-45 °C.

Lightly whip the double cream and stir into the chocolate mass. Use immediately.

Milk chocolate mousse

100 g milk
150 g milk chocolate 35%
3 g gelatine 200 Bloom
200 g double cream 35%
1 vanilla pod

Warm the milk with vanilla, allow the flavours to incorporate for 30 min., then reheat, add the soaked gelatine and mix until the gelatine melts completely. Pour over the melted chocolate and blend until a shiny and homogeneous mass is achieved. Cool the mass to 40-45 °C. Lightly whip the double cream and stir into the chocolate mass. Use immediately.

Dark chocolate mousse

123 g milk
123 g dark chocolate 55%
2 g gelatine 200 Bloom
243 g double cream 35%

Heat the milk, add the soaked gelatine and mix until the gelatine is completely melted. Pour over the melted chocolate and blend until a shiny and homogeneous mass is achieved. Cool the mass to 40-45 °C. Lightly whip the double cream and stir into the chocolate mass. Use immediately.

Flour-free chocolate biscuit

60 g egg yolk
90 g egg whites
1 g albumin
67 g dark chocolate
32 g butter
40 g sugar

  1. Beat the egg whites, adding the sugar and albumin.
  2. Melt the chocolate and gradually stir in the egg yolks. Then stir in the egg white mass and mix carefully.
  3. Bake at 180 °C for 10-12 min. Freeze.

Cut the biscuit with the smallest half of the press, the diameter of which is smaller than the silicone mould.

Cocoa mirror glaze

50 g water
230 g double cream 35%
320 g sugar
100 g cocoa powder
12 g gelatine 200 Bloom 

Boil water, double cream and sugar. Add the cocoa powder, mix, bring to the boil again, add soaked gelatine and blend until there are no bubbles. Refrigerate for 24 hours. Used on a frozen product at a temperature of 35 °C.

Assembling the cake

The recipe makes two cakes using this Silikomart mould.

  1. Pour the white chocolate mousse into the silicone mould. Freeze.
  2. Pour the milk chocolate mousse over the white chocolate mousse in the silicone mould. Freeze.
  3. Pour the dark chocolate mousse over the milk chocolate mousse in the silicone mould and press the biscuit into the mousse. Freeze.
  4. Heat the glaze in the microwave oven, blend and cover the frozen cake with the glaze (the temperature of which is 35 °C). Before serving the chocolate mousse cake, it must be thawed in the fridge for 6-8 hours.

 

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