Chocolate Mousse Cake

I finally received these wonderful half sphere-shaped molds in the mail.  Typically, they are supposed to be used for casting a chocolate sphere...

However...

I was thinking of something more along the lines of a chocolate mousse...

Sometimes its nice to just click around baking supply websites to get some inspiration.  Right now, I'm in need of inspiration for the final exam, so I've been doing loads of clicking around.

When I was searching for something to cast my chocolate globe in, I came across this simple half sphere mold and thought, perfect! I'll paint the shapes of the countries on the inside and then cast the chocolate.  To my surprise, I ordered this mold and then later found an actual chocolate globe mold with the countries already formed on the inside... 

Normally, I might say, crap and try to send it back... In this case, (and in most cases with pastry)... You can always re-use products with a little inspiration.

I love it.  It's exciting and it makes it so interesting with all the possibilities!

This cake is a simple chocolate cake on the bottom with a rich chocolate mousse.

Easy? yes.

Elegant? yes.

Delicious? yes.

It's time you start clicking through baking supply stores online and/or rummaging through your cabinets trying to re-use your baking supplies in a new way!  You are going to come up with something fabulous!

Chocolate Mousse Cake:

Chocolate cake, sliced into thin layers and cut out into circles that fit your molds.

Mousse:
100 g Eggs (2 eggs)
40 g Egg yolk (2 yolks)
70 g Sugar
200 g Dark chocolate
8 g Gelatin (4 sheets, if using gelatin sheets)
440g Whipped cream

Beat the eggs, egg yolks and sugar until light and foamy.

Put the sheets of gelatin in cold water for 5 minutes, and dissolve over warm heat, (not too hot!).

Melt the chocolate to about 50 degrees Celsius.

Add the Egg and sugar mixture to the chocolate along with the dissolved gelatin and stir until combined.  Add first a small amount of the whipped cream, and finally fold in the rest of the cream.

Fill the molds, leaving a bit of space for the cake.  Place the cake circles in each mold and press to get rid of the air bubbles.  Set in the freezer until the mousse sets.

When ready to be removed from the molds, fill a bowl of warm water.  Set the mold in the water for a few seconds to loosen it from the mold.  Not too long!  You don't want the entire mousse to melt away.

One you have your mousse cakes removed, decorate however your little heart desires!




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