So yesterday my mom and I were watching a cooking show in which the host turned a single chocolate mousse recipe into many delicious and fattening things. One of these was the chocolate mousse cake. He took a homemade chocolate mousse recipe, added flour and chocolate chips, and baked it for a moderate length of time in a water bath. Problem-though the basic mousse recipe was posted online, the variations were not. I've tried to Google the recipe, but I mostly get instructions for making a mousse-filled/smothered cake.
Does anyone have ideas for ways to make this happen? Tasty variations that make the experiment irrelevant?
Here's the mousse recipe.
Makes about 6 cups
12 ounces bittersweet chocolate, finely cut
8 tablespoons unsalted butter, divided and softened
6 egg yolks
1/2 cup sugar
1/2 cup brewed coffee
2 teaspoons vanilla extract
1 cup heavy cream
Prepare a double-boiler: place a large heat-proof bowl over a pan, being sure water does not touch the bowl, and add chocolate and butter to the bowl. Once chocolate is completely melted, stir in the butter 1 piece at a time until fully incorporated. Keep scraping the bowl with a rubber spatula so the chocolate does not scorch. Remove the bowl from the pan and set aside. In the same double-boiler, place a large heat-proof bowl and whisk together the yolks, coffee and vanilla. While whisking, slowly add in sugar and whisk until thick. Pour mixture into a stand mixer and whisk until cool. Meanwhile, in another mixer or by hand in a chilled bowl, lift the cream into soft peaks. Fold the cream into cooled cooked eggs and cooled chocolate. It will set when cooled. Store in the refrigerator.
I would add 1 tsp baking powder and 2 cups of cake flour, and see what happens.
Thanks! Were you thinking two cups of flour for the entire six cups of mousse? Also, any suggestions for oven temperature?
Quote from: Broken AI on July 15, 2009, 09:51:51 AM
290!
FUCK YOU that was the temperature at which they killed my neighbour's grampa in WW2!! :argh!:
Find someone who wants to change their cake into choclate mousse.
Generally one bakes at around 350-375.
In my experience, one tends to bake around 420.
Quote from: leln on July 15, 2009, 09:34:17 AM
Thanks! Were you thinking two cups of flour for the entire six cups of mousse? Also, any suggestions for oven temperature?
Yes, and 350.
Quote from: The Lord and Lady Omnibus Fuck on July 17, 2009, 08:32:17 AM
Quote from: leln on July 15, 2009, 09:34:17 AM
Thanks! Were you thinking two cups of flour for the entire six cups of mousse? Also, any suggestions for oven temperature?
Yes, and 350.
Yay, thanks again! I can't wait to try this out. Provided I can save enough mousse to attempt the cake :).
Good luck!