Chocolate Mousse Trilogy

For Chocolate Mousse:

Ingredients:
· 8-12 ounces White, Milk, or Semi Sweet Chocolate, chopped fine (amt depends on how chocolaty you want it); be sure to use high quality chocolate. I use Valhorna or Lindt.
· 2 Pasteurized Eggs
· 2 Pasteurized Egg Yolks
· 2 oz Sugar
· 2 cups Heavy Cream- cold
· Vanilla Extract
· 1 tbsp Gelatin (optional)

**Same proportions for white, milk, and dark chocolate mousse.

Directions:

1. Chill a large mixing bowl in the refrigerator or freezer. This is so you can whip up your heavy cream faster.

2. Melt the chocolate over a double boiler. Be sure not to get the chocolate too hot or it will seize. Remove bowl from pot once melted and set aside to cool. Keep the pot of water still simmering on the stove for the next step.
**A double boiler can be created by placing a bowl over a pot of barely simmering water. The water in the pot should not touch the bowl at all. One inch of water should be sufficient. Be sure

3. In your mixer (I use a kitchen aide mixer with the whisk attachment), add the egg yolks, eggs, vanilla, and sugar. Whisk by hand over the double boiler, so that the sugar dissolves and the eggs become slightly warm to touch.

4. Remove from the double boiler and mix the eggs on High speed. Mix until the mixture is pale in color/off-white, and ribbony. This should take approximately 5-10 minutes. The ribbon should be thick enough to make an “S” as the batter drops from your mixer.

5. Meanwhile, in your chilled mixing bowl, whip your cold heavy cream to soft peaks on medium-high speed, using an electric mixer. Set aside.

6. Once the egg mixture is done, add the chocolate to the mixture all at once. Quickly fold by hand with a spatula. It’s really important at this point that the chocolate is cooled to a temperature slightly above body temperature (touch to test),when adding to the eggs, or it will seize. Work very quickly as well.

7. Add 1/2 of the whipped cream to the chocolate/egg mixture and quickly whisk by hand (6/10 turns of your hand should be enough). Then gently fold in the rest of the whipped cream by hand with your spatula to incorporate.
** Speed/timing is really important here. If you go to slow, your chocolate can seize up and harden. You don’t want chocolate chips in your mousse…but, it will still taste good :)

8. Refrigerate mousse for 4-6 hours before serving

Note: If you are serving the mousse in dessert cups, then the consistency of this mousse is perfect. Top with whipped cream, garnish with shaved chocolate, and serve!
However, if you plan to make layer over a cake bottom, then you will require a firmer mousse.

For a firmer mousse, do the following before Step 5 above:
- In a small cup, sprinkle 1 tablespoon of gelatin over 1 tablespoon of cold water. Let stand 1 minute to soften.
- Add 2 tablespoons of boiling water and stir until the gelatin is completely dissolved and the mixture is clear.
- Cool slightly, so no longer hot to the touch (the gelatin should not be hardened at all).
- Start whipping up cream. Once the cream starts to get thickened, pour in the gelatin mixture while still mixing. Whip until soft peaks.

**Also, if you are layering the mousse on top of a cake, you should pour the mousse directly on the cake right after the mousse is made. Then, let it set in the refrigerator to firm up nicely.

For Chocolate Cake bottom:

Ingredients:
· 4 tablespoons Unsalted Butter plus additional for greasing pan
· ¼ cup All Purpose Flour
· 2 tablespoons Unsweetened Cocoa Powder
· 1 teaspoon Baking Powder
· ½ teaspoon Salt
· 2 ounces Unsweetened Chocolate, chopped fine
· 2 ounces Semisweet Chocolate, chopped fine
· 2 Eggs, room temperature
· 1 cup Sugar
· 1 teaspoon Pure Vanilla Extract
· 1/3 cup Sour Cream, room temperature
· 8 ounces Mini Chocolate Chips
· Whipped cream and chocolate shavings (for garnish)

Directions:

1. Preheat oven to 325 degrees F.

2. Cut a 9 inch round of parchment. Grease the bottom and sides of a 9 inch cake pan with butter. Place the parchment on bottom of pan, and grease again.

3. Sift together ¼ cup flour, 2 tablespoons cocoa, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.

4. Melt 2 ounces unsweetened chocolate, 4 tablespoons butter, and 2 ounces semisweet chocolate over a double boiler. Remove from heat once melted and stir until smooth. Set aside to cool slightly

5. Place 3 eggs, 1 cup sugar, and 1 teaspoon vanilla in the bowl of an electric mixer with the whisk attachment ( I use my kitchen aide mixer). Whisk on high speed until slightly thickened, about 1 ½ minutes.

6. Add the melted chocolate mixture into the egg mixture and whisk on medium speed for 30 seconds.

7. Add the sifted ingredients, whisk on low for 10 seconds, and then on medium for 10 seconds.

8. Add the sour cream and whisk on medium for 5 seconds.

9. Remove the bowl from the mixer and use a spatula to thoroughly combine. Fold in the mini chocolate chips.

10. Pour the batter into the prepared cake pan, spreading evenly. Bake for about 30 minutes until a toothpick inserted in the center comes out clean.

11. Allow to cool in the pan for 5-10 minutes. Then, invert the pan over a wire rack to remove the cake. Let cool to room temperature.

12. Once cooled, mold side of the cake with a cake liner so that it goes completely around. Tape at the ends. I buy plastic cake liners from a local pastry supplies shop. If you are unable to find any near you, you can use wax paper or parchment to line the cake. I’ve also line it with a 9 inch springform pan side.

13. Now, pour your chocolate mousse onto the top of the cake and refrigerate for 4-6 hours to set. If you are layering with multiple mousse flavors, you will have to allow them to set separately. Pour your first mousse flavor, and refrigerate for at least an hour. You can then proceed with your second layer, and repeat. Make sure that the entire cake sets for at least 4-6 hours before serving.
**The different flavors of mousse should be made right before you pour on to the cake. So, while the first mousse layer is setting, proceed with making your second flavor. By the time you are done, it will be time to pour that one on as well.

14. For serving, pipe fresh whipped cream, and garnish with shaved chocolate.