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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.
source
View Comments (29)
You absolutely gorgeous woman! God bless you!!
Hey beth. Should I cover the pan with a clingwrap as I pop it into the fridge?
wow it looks really good and also I made one before but it was a strawberry mousse cake and it was sooooooo yummy
can we use semi sweet chocolate
hi! your channel is amazing! i have literally watched every dessert and baking recipe on your channel. just can't wait for a new video every week. love the way you explain everything with detail! even though i love your recipes there's one small problem that I am a pure vegetarian. could it be possible for you to do a video on an eggless baking recipe? i know it won't be easy for you to do in your schedule. but just a small request from a fan. and yes you are amazing!
Hi ms.Beth, i've done most of your recipes and they are all great! this chocolate mousse cake surely more delicious... Thanks for sharing us your fantastic talent and more power to you!!!
I've gone to 3 different stores looking for the chocolate wafers and no ones has them. I want to make this for a dinner tonight. Can someone help me where do you find them?
beth, i made this for my dad's birthday, and it was a show stopper! Thank you so much for guiding us throw the process and sharing your recipes, I'm totally making this for new year!
I just wanted to let you know I made this for Christmas, and this is off the charts fantastic! Thank you for sharing your talent with us!
i loved this video