How to make a (chocolate) mousse firm enough to support a cake on top?

erztan

Mila

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For my GCSE food i wanted to make a chocolate mousse cake in the style of 5 star restaurant ones (a short cylinder shape.) it'll have a brownie bottom then the mousse then another brownie layer. How can i make mousse firm enough (surely) to be able to support the brownie. I'm afraid it'll collapse.... the mousse must be lighter in colour than the dark brown brownies. the mousse has to be firm but still mousse like.

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    Avery 2017-05-13

    Chocolate Mousse Torte This is the ultimate cake of cakes !!!! Takes a little time but very impressive !! CAKE 3 foil wrapped bars (total 6 oz ) Semi-sweet chocolate baking bar 1 1/4 cup water, divided 2 1/4 cup flour 1 tsp baking soda 1/4 tsp salt 1 1/2 cup sugar 1/4 cup butter, softened 1/4 tsp vanilla 2 eggs MOUSSE FILLING 1 foil wrapped bar ( 2 oz) Chcocolate semi- sweet baking bar 2 TBSP of sugar 1 1/2 cup heavy cream, divided Melt 2oz bars and 1/2 cup whipping cream over water or in micowave. Let cool to room temp. Whip 1 cup whipping cream with 2 TBSP to stiff peaks Gently fold in melted chocolate. Use as directed below VIENNESE GLAZE 4 foil wrapped bars ( 8 oz ) semi- sweet chocolate baking bar 2/3 cup heavy cream 3 TBSP powdered sugar 1/4 tsp vanilla Cake Preheat oven to 375 Combine over hot water ( not boiling) 3 baking bars and 1/4 cup water Stir until bars are melted and mixture is smooth Set aside Combine flour, salt and baking soda Set aside Combine sugar, butter, and vanilla, beat well Add eggs one at a time Blend in chocolate mixture Gradually add flour mixture with 1 cup of water Spread into 4 greased 9 inch round pans This will not take long to bake. Original recipe calls for 2 pans and then splitting cakes which is a crumby mess. The 4 pans is much quicker and makes a much nicer cake. Cool cakes and remove from pans Spread 3 of the layers with the mousse filling ,placing the 4th cake on top with no filling A good idea is to put this i the refrigerater a few min, to set the filling before putting on the glaze The glaze will set very fast and it will have a veery nice smooth look to it. GLAZE In med pan over low heat Combine chocolate bars, heavey cream, and powdered sugar Stir untill mixture is smooth Add vanilla Transfer to small bowl Cool to room temp Pour over cake If I make this in the summer I like to get leaves like lilac ones, wash them and dry Brush the top of the leaves in melted chocolate and put in freezer on wax paper to harden Carefully peel off leave and place the 3 chocolate leaves in the center of the cake

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    Penelope 2017-07-09

    I make these fairly often. I bake cupcakes then remove the top(I cut them even with the pan). flip over the cupcake and 'frost' with melted semi-sweet chocolate if desired(I always do, it makes a nice little chocolate shell) refrigerate 1 hour to harden the shell. Using tongs flip over the cupcakes if you chocolate coated them as you dont want to leave finger prints on the shells. take the tongs and pinch out a piece of the middle and set aside. Fill the cupcakes with the mousse and pile it on top as if it was the top of the cupcake. I use fresh(unrefrigerated) mousse it gives a nice peak with frosting like contours. I serve them with a raspberry sauce.

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    Avery 2017-07-12

    When you're making chocolate mousse it's really important that the whipping cream is beaten until it's really stiff because otherwise when you add the chocolate mixture it will be too heavy and you'll lose all of the air that you've incorporated into the cream. Another thing that could have happened is that the chocolate mixture wasn't completely cool which would would have essentially melted the whipped cream. Unfortunately, there isn't really much that you can do with it once it's liquefied except start over unless you don't really mind the appearance as it will still taste the same.

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