Kosher Desserts
| Bittersweet Chocolate Mousse Cake |
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Adapted from The Cake Book by Tish Boyle I like to make this ultra-simple mousse cake for dinner parties, especially when I'm pressed for time. The cake doesn't take long to put together, and it can chill while I prep the rest of the meal. Since chocolate is the star ingredient here, use the best you can find- it will make all the difference.
Ingredients: Chocolate Cookie Crust: Bittersweet Chocolate Mousse Filling: Garnish: Classic Whipped Cream* Directions: Make the Crust: Make the Mousse: In a small saucepan, combine the milk, sugar, espresso powder, and salt and cook over medium heat, stirring frequently, until the sugar dissolves and the milk comes to a boil. With the food processor running, pour the hot milk mixture through the feed tube and process until the chocolate is completely melted. Scrape down the sides of the bowl, add the vanilla extract, and process until blended. Scrape the mixture into a large bowl and let cool. In the bowl of an electric mixer, using the whisk attachment, beat the heavy cream at high speed until soft peaks form. Using a rubber spatula, gently fold one-third of the whipped cream into the chocolate mixture. Fold in the remaining cream until completely blended. Scrape the mousse onto the crust and spread it into an even layer. Refrigerate the cake for at least 3 hours. Unmold the Cake: To serve, slice the cake with a hot knife, wiping it clean between each cut. Serve each slice topped with a dollop of whipped cream and a sprinkle of wafer crumbs. Store in the refrigerator, loosely covered, for up to 3 days. Notes: Yield: Serves 10 to 12, makes one 9 1/2 cake *Classic Whipped Cream In the chilled bowl of an electric mixer, using the whisk attachment, whip 1 1/2 cups heavy cream at high speed just until it begins to thicken. Add 3 tablespoons confectioners' sugar (sifted) and 1 1/2 teaspoons vanilla extract and beat until soft peaks form. Use immediately, or cover and refrigerate. |
