Chocolate mousse cake
6 to 8
Medium
45 minutes, plus 4–6 hours' chilling time
15 minutes
“Nobody can resist a chocolate mousse cake. I enjoy this one with a crispy sugar shard flavoured with a grain or seed to give it some extra cruuuuuunch! Change the flavours of the mousse as you like – dark, milk, white or caramelised!” – Bianca Strydom
Ingredients
Method
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For the mousse:
- 150 g milk chocolate
- 2 1⁄2 t gelatine powder
- 6 free-range eggs, separated
- 3 cups whipping cream
- 150 g dark chocolate For the quinoa shards:
- 200 g sugar
- 50 g black quino
- Maldon salt, a pinch
Method
Ingredients
1. Line a 23 cm springform cake tin with an acetate sheet or baking paper for easy removal.
2. To make the mousse, melt the the milk chocolate in a heatproof bowl over a pan of simmering water. Add 1 T warm water to half the gelatine and stir until dissolved, then add to the chocolate mixture.
3. Remove the chocolate from the heat and allow to cool slightly, then add 3 egg yolks and mix until combined. Allow to cool completely.
4. Using an electric mixer, whip half the cream until soft peaks form and fold into the chocolate mixture. Whisk half the egg whites until soft peaks form, then fold into the chocolate mixture until evenly combined; do not overmix. Pour into the cake tin and chill for 20 minutes Prepare the dark chocolate layer in the same manner using the remaining gelatine, eggs and cream.
5. Once the dark chocolate layer is ready, pour it over the milk chocolate layer, smooth the top and chill for 3–4 hours.
6. To make the quinoa shards, place the sugar in a saucepan over a low heat and allow to melt. Increase the heat and simmer until golden brown, then stir in the quinoa and salt. The quinoa will pop slightly. Pour onto a baking sheet and allow to spread and set. Break into shards. Once the mousse cake is set, scoop into bowls and top each with a sugar shard.
Photographs: Myburgh Du Plessis
Production: Bianca Strydom
Food Assistant: Lerato Motau
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