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Loaded Chocolate Mousse Cake
Ingredients
1 layer Chocolate Cake
Milk Chocolate Mousse
150g milk chocolate
1/2 cup whipping cream
2/3 cup whipping cream
1 tsp gelatin powder
1 tbsp +1 tsp cold water
White Chocolate Mousse
150 white chocolate
1/2 cup whipping cream
2/3 cup whipping cream
1 tsp gelatin powder
1 tbsp +1 tsp cold water
Cocoa powder for garnish
Method
Lay the layer of cake at bottom of the springform pan.
Prepare chocolate mousse.
In a heat proof bowl add the milk chocolate and 1/2 cup (120g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat, until all the chocolate is melted.
Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let the chocolate mixture cool completely at room temperature.
Whip the remaining 2/3 cup chilled whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined.
Pour the chocolate mousse over the cake and refrigerate for about 15-20 minutes to set slightly, until you prepare the next layer of chocolate mousse.
Repeat the SAME STEPS for preparing the white chocolate mousse layer.
Refrigerate the cake for at least 4 hours or overnight to set.
Run a knife around the edges of the cake to remove the sides of the pan.
Before serving dust the top of the cake with cocoa powder and decorate with fresh berries if desired. Enjoy!
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