Dessert

Beth’s Chocolate Mousse Cake Recipe

Beth’s Chocolate Mousse Cake Recipe



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BETH’S CHOCOLATE MOUSSE CAKE RECIPE
Serves 8

For the Crust:
1 (9 0z) package of famous chocolate wafers
5 tbsp (75 ml) melted butter

For The Mousse Ingredients:
10 oz (286 g) bittersweet chocolate
2 tbsp (30 g) butter
2 egg yolks lightly beaten
2 tbsp (25 g) sugar
2 tsp vanilla extract (10 ml)
4 egg whites
¾ tsp (3.75 ml) cream of tartar
1 cup (240 ml) of heavy cream

For Sweetened Whipped Cream:
1 cup heavy Cream
1 tbsp powdered sugar
1/2 tsp vanilla extract

For Chocolate Shards:
6 oz (169 g) Bittersweet Chocolate

METHOD:
Place wafers into a food processor and pulse until finely ground.

Or place wafers in a large zip lock bag and whack with a rolling pin until crushed and crumbs form.

Add melted butter to the crumbs and pulse to combine.

Transfer crumbs into a 9″ (23 cm) springform pan and press into bottom and up the sides of the pan to form a crust. Bake at 375F (190C) for 8 mins. Allow to cool.

Place 10 ounces of bittersweet chocolate and 2 tbsp butter in a large microwave-safe bowl. Microwave on high in 30 second increments until melted. Or melt over a double boiler. Allow to cool slightly. Add egg yolks, sugar, and vanilla. Set aside.

Place egg whites and cream of tartar in a mixing bowl and beat on high until soft peaks form. 2-3 mins.

Fold whipped whites into chocolate mixture, gently lightening the mixture in stages, until combined.

Then beat 1 cup of heavy cream until stiff peaks form. Fold the cream into the mousse mixture, and gently mix until combined.

Transfer mousse into cooled pie crust.

Garnish with a large dollop of sweetened whipped cream in the center, and chocolate shards or shavings. Refrigerate for at least 4 hours, but overnight even better!

To make sweetened whip cream:
Combine heavy cream, powdered sugar and vanilla in a bowl and whip until soft peak forms.

For Chocolate shards:
Place a metal baking sheet in the freezer for 15 mins. Melt chocolate in a microwave at :30 intervals until melted. Whisk until slightly cooled and smooth.

Pour chocolate over bottom of frozen pan, creating a thin layer. Allow to set until matt and cooled (pop back in freezer if need to help set up) Take a metal bench scrape and scrap chocolate until shards or curls form.

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