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Posts Tagged ‘mousse’

Sometimes things are black and white 🙂

whole-all

Investigator asked for a chocolate mousse cake for his birthday.

So Insightful, trying to be different asked for a white mousse cake for his birthday. Being insightful, he arrived at the conclusion that having a cake the exact opposite doesn’t make him different. So he asked for a different topping and decorations as well.

Chocolate Mousse cake

Same as here, except I added 2 heaped tblsp of instant chocolate pudding to the mousse to make it more stable and then it doesn’t need to be frozen. Writing on top was piped with melted white chocolate.

Investigator cut round.jpg

 

White chocolate mousse cake (no bake!)

Base:

150 gr white gluten-free cookies (vanilla or petit-buerre)
100 gr margarine or butter, melted (was a bit much, will try with 75 next time)

Mix together and level in the bottom of the cake pan.

White chocolate mousse:

1 box whipping cream (250 ml)
1 packet white chocolate (100 gr)
4-5 tbsp water
2 heaped tblsp instant vanilla pudding

Melt chocolate and water in the microwave. Mix until smooth (I had lumps still, didn’t make a difference). Mixture should be liquid enough to pour when warm (not hot).

Whip cream until stiff. Add melted white chocolate and continue beating. Add vanilla pudding and continue beating until smooth. Place on base and level top.

Vanilla cream:

1 box whipping cream (250 ml)
200 ml milk
1 packet instant vanilla pudding

Beat all together until creamy and smooth. Place on mousse and level. Refrigerate overnight (can probably refrigerate less, I didn’t try).

Decorate with melted bittersweet chocolate and decorations of choice. Decorations with food coloring should be placed immediately before serving as the color runs afterwards (the picture above has the few decorations I put before I remembered this 🙂 I added more afterwards).

Insightful cut.jpg

And joy reigned in the kingdom of LeftoverRecipes…

Take Her To A Peaceful Place by FrankAtt

Take her to a peaceful place” by Frank Att

 

 

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My MIL wanted a cake Insightful and Investigator could eat, and in addition she thought about buying a chocolate mousse cake. I took up the gauntlet and said, “I’ll bake a gluten free chocolate mousse cake!” (Gulp).

In the end I took two recipes – the base from one and the mousse from another. The result was good, except the fact that I didn’t think of amounts when I did my patchwork, so there was too much mousse (an oxymoron, I know. Nevertheless.) However, if that’s the only problem… 😀

So here it is in all its glory (but with the amounts fixed).

Ingredients: (26 cm baking pan)

Base:

5 eggs
3/4 cup powdered sugar (or white, I didn’t have)
1 packet (80 gr) instant chocolate pudding (Osem is gluten-free)

Chocolate Mousse:

1 box (250 ml) cream or non-dairy substitute
1 packet (100 gr) bittersweet chocolate (be careful, many kinds contain gluten!)
5 tbsp water

Ganache:

1/2 box (125 ml) cream or non-dairy substitute
1 packet (100 gr) bittersweet chocolate

Instructions:

Preheat oven to 160°C.

Prepare the base: Separate the whites from the yolks. I add a pinch of white vinegar to the egg whites, it makes them more stable, but that is up to you (you can’t taste it afterwards). Beat the egg whites. When foam starts appearing, add the sugar, 1/4 cup at a time, beating continuously, until stiff. Add the yolks and continue beating the eggs. Add the instant pudding, and continue beating until mixed. Pour into baking pan and bake 45 minutes. The cake will rise high – don’t worry, it will fall when cooled. Let cool to room temperature.

Jpeg

Fell flat. It gets even flatter with the mousse on top.

Prepare the mousse: Melt the chocolate with the water in the microwave until smooth. it should be liquid enough to pour out of the bowl, if it isn’t, add more water, heat, and mix again. Cool so won’t be burning hot (warm is OK). Beat the cream until soft, pour the chocolate into the cream and continue beating until stiff. Spread over the cooled base and freeze for at least 3 hours.

Prepare the ganache: Melt the chocolate with the cream and mix until smooth. Let cool to room temperature and pour over the cake.

chocolate mousse cake'

This is too much mousse. Yummy 🙂

Freeze overnight, take out of freezer two hours before serving, or leave in the refrigerator for a day.

chocolate mousse slice

Bon Apetit!

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