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The Chocolate Mousse Cake
The Chocolate Mousse Cake! That texture though! 😍
Team
Chefclub
Total time : 1 h 25
Preparation : 15 min, Cooking : 10 min, Resting : 1 h
Step 1/4
Crumble the butter cookies then mix them with the melted butter. Place in the springform pan and bake for 10 minutes at 350°F. Cut 10 strawberries in 2 lengthwise then place them in the mold, against the edge. Place the shot glasses on the cake.
Step 2/4
Melt the dark chocolate in 0.8 cup of hot heavy cream. Whip 1.6 cup of of heavy cream with a whisk then incorporate it into the melted chocolate. Pour this chocolate into the mold around the glasses then place in the freezer for 1 hour. Whip the mascarpone, the powdered sugar, the rest of the heavy cream and the scraped vanilla pod into a whipped cream then place it in the ziplock bag.
Step 3/4
Once out of the freezer, remove the glasses from the cake then fill the holes with the chocolate hazelnut spread. Cut 1 of the lower corners of the ziplock bag to make a piping bag then use it to make dots of whipped cream all around the cake. Lightly heat 1 spoon with the lighter then flatten the dots of whipped cream by extending them inwards. Do the same with a 2nd row of dots inside the cake.
Step 4/4
Cut the rest of the strawberries into slices and arrange them in 2 circles in the center of the cake. Pour 1 dot of strawberry coulis into each point of whipped cream. Add 1 mint leaf in the center of the cake and enjoy!
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