This chocolate mousse cake is the ultimate cake for special occasions and birthdays. It’s super rich and chocolate-y, and has a cute decoration of pink crispy meringue sticks.
Chocolate Mousse Cake with Pink Meringue
24 cm round cake pan
for pink meringue sticks:
3 large egg whites
Pinch of salt
100 grams sugar
80 grams sugar powder
Some red or pink food coloring
For brownie bottom:
100 grams dark chocolate
100 grams butter
120 grams sugar
2 large eggs
1/2 tsp. vanilla extract
Pinch of salt
70 grams all-purpose flour
For dark chocolate mousse:
200 grams dark chocolate (53% cocoa solids)
300 grams dark chocolate (70% cocoa solids)
250 ml. milk
Pinch of salt
3 large egg yolks
25 grams sugar
2 grams gelatin
10 ml. cold water
500 ml. whipping cream
For white chocolate whipped cream:
150 grams white chocolate chips
250 ml. whipping cream
- Preheat oven to 80 degrees.
- Meringue sticks: in a dry mixer bowl with a whisking tool put together egg whites and salt and beat on high speed until white foam begins to form.
- Gradually add the sugar and continue beating on very high speed for 10 minutes, until you get a firm and glossy meringue.
- Sift in the powdered sugar, add some food coloring (using a toothpick), and fold together using a spatula, until mixture is has a uniform pink color.
- Transfer the mixture to a pastry bag with a round piping tip and pipe sticks on a baking paper lying on the oven tin.
- Bake the meringue for 2.5-3 hours, until it is completely dry and can be easily removed from the baking paper.
- Brownie: Preheat oven to 170 degrees and grease the pan.
- In a large bowl melt chocolate and butter together.
- Add sugar, eggs, vanilla and salt and beat with your hand whisk until smooth mixture is formed.
- Sift in the flour and whisk just up until mixture is completely assimilated.
- Transfer mixture to your pan, align it using a palate knife and bake for 12-17 minutes or until the brownie is firm on the sides but still slightly soft in the middle.
- Cool the brownie completely at room temperature.
- Dark chocolate mousse: Melt two types of chocolate in microwave..
- Crème anglaise: Bring milk and salt to simmering point in a small saucepan.
- Beat the egg yolks and sugar together.
- Once the milk mixture begins to boil compare temperatures with yolk mixture, and continue cooking over low heat, mixing all the time, until mixture reaches 82-84 degrees (use a cooking thermometer).
- Dissolve the gelatin (after soaking in water) in the microwave for 10 seconds, and add the Crème anglaise.
- Strain the mixture over the melted chocolate, and whisk together until the mixture is bright and shiny.
- Whip the cream until soft peaks form.
- Fold the whipped cream into chocolate mixture until smooth. The mousse should be quite thin, but it’ll set as soon as it is cooled.
- Pour the mousse on top of the brownie bottom and smooth it using a palate knife.
- Cool completely in the freezer for at least 4 hours, preferably overnight.
- White chocolate whipped cream: Melt the white chocolate.
- Whip the whipping cream to a soft but steady form.
- Add some whipped cream into the melted chocolate and gently fold together.
- Add the remaining whipped cream and fold into a smooth mixture.
- If the mixture seems a relatively liquid, just beat it for another minute or two in the mixer.
- Transfer the white chocolate whipped cream into a pastry bag with a round piping tip.
- Assemble: pipe even mounds of white chocolate whipped cream over the cooled mousse layer. Cool in refrigerator for about an hour.
- Break the meringue sticks into 5-6 cm pieces in length, and freely insert them on top of white chocolate whipped cream.
- Keep the cake in the refrigerator for up to 5 days.
- You can freeze the cake in a closed box for up to 2 weeks.
- You can dye the meringue in any color you want.
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