Yield: Yields one 9-inch cake.
The simplest way to decorate this cake is to press chopped, toasted walnuts onto the sides. For a more dramatic look, try wrapping the cake in a chocolate band (see our video for how-tos) and topping it with white chocolate curls.
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If you’re concerned about uncooked egg whites, you can use a pasteurized egg white product like Just Whites.
????????? OMGOSH!!!!! We found our FAVORITE CHOCOLATE MOUSSE dessert!!!! This is the MOST YUMMY & SCRUMPTIOUS dessert EVER!!!! It melts in your mouth & satisfies your chocolate craving soul - no joke!!!!I've tried a similar dessert in a local French pastry bakery, which unfortunately closed since. So when I found & made this dessert, which is 100 times BETTER than the French pastry desserts, we were in HEAVEN!The steps may seem to be overwhelming BUT, as other bakers have stated, very manageable even for the novice baker. If you don't want to deal with making the cake part, just follow the easy recipe for the mousse, which is the pice de rsistance (or the masterpiece of the dessert).Trust me, this dessert is WELL WORTH going through ALL of the steps if you love chocolate &/ chocolate mousse.
This cake was not easy to make, but with careful planning and enough time it's doable. I made the cake in the morning on day 1, and let it cool until late afternoon. It didn't rise as much as I had hoped, and it also was domed which made it difficult to cut into three layers but I managed to do it, just. The mousse went well and was delicious. I assembled the cake and put it in the fridge overnight to set. The next morning I made the chocolate band. You definitely need to watch it carefully as I let mine set up a bit too much so I couldn't ruffle it as much on the top as I should have without it cracking. Instead of chocolate curls on top, I sprinkled edible gold flakes. As I had made sure to smooth the mousse on top very carefully, it looked great and together with the chocolate band it looked really impressive!Taste-wise, I'd give the mousse an 8 or 9 as it wasn't very complex in flavour, but the cake itself was a bit dry. There was enough mousse that it didn't really matter, but still, I would've liked it better had the cake been more moist.
I have been making and decorating cakes for a few years but this was the first time i ever made mousse. You really need to set up your work space ahead of time, the cold water bath, the beaters, warm up your eggs, etc. Do as much prep work as possible before starting, otherwise you will be yelling for help at a crucial moment like I did. First try, my eggs wouldn't fluff so I read that you should make the eggs room temp, not get ANY yolk in the whites, etc. I started over and they it was perfect. This was not a simple recipe, but now that I have done it once, I know how to do it and it will seem way easier next time around. This is a great option to do in lieu of chocolate ganache which uses way more actual chocolate and cream and is pricier. I also decorated mine with chocolate curls on the sides, and huge, fresh strawberries on top which I drizzles with chocolate. All that said, this was THE best tasting cake I have ever made. It was the perfect texture, sweetness, presentation, etc. I can't say enough good about it. Highly recommended and well worth trying to figure out how to do it.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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