I cant stay.. sending hb to hospital for his laser surgery in half an hr time.. wish us luck!
Oh bef i go.. if u do hv one dessert that u wud wanna try today or for this weekend.. this is the ONE!! heaven on earth! superb taste.. superb recipe! am in cloud9!
Melt the chocolate in the microwave in 30-second intervals. Chocolate burns easily, so stir between every zap. Mine took about 60-90 seconds to melt. Set it aside for the moment.
Beat the butter, sugar, and cocoa powder together on medium high speed until smooth, creamy and fluffy, about 3 minutes.
Add the eggs, one at a time, until each one disappears into the mix. Be sure to scrape down the sides and bottom of the bowl.
Pour in the melted chocolate into ur butter/sugar mixture
Combine the milk and the water and microwave until hot, about 45 seconds.
In a medium bowl, stir together the dry ingredients and add to ur butter/sugar mixture and mix using lowest speed.
Lastly with the machine still running, pour in the hot water/milk mixture.
Pour it into a 18″ x 13″ sheet pan that’s been first sprayed with nonstick cooking spray and lined with parchment.
Bake in your preheated oven of 175C for about 20 minutes
Let it cool to room temperature. (Cake layer can be made a day ahead, if you’d like to break up the labor of this recipe. Wrap the whole thing, sheet pan and all, with plastic very well, and refrigerate.)
Cut a cake circle with each ring mold, regardless of which size you’ve decided to use.
Prepare a tray with patchment paper.. Place ur cake circle into ur cake rings - set aside
Dark Chocolate and White Chocolate Mousse
Bloom ur gelatine by sprinkle ur gelatine powder evenly over a small bowl with the water... within 5 mins ur mixture will thicken
Next heat up the milk to a simmer in a small sauce pan. Stay close so it doesn’t boil all over.
Turn OFF the heat (This is important. When subjected to high heat, gelatin deteriorates and turns grainy) and then scrape the gelatin blob into the hot milk. Swirl the pan around until it’s completely dissolved. It’ll look like there’s nothing more than milk.
Pour milk/gelatin concoction over the finely chopped chocolate… Whisk it up into a smooth pool of goodness. Set it aside and let it cool to lukewarm. Don’t let it reach room temperature or the gelatin may start to set up.
In ur stand mixer.. whisk the cream till soft peak.
Scoop about a third of the whipped cream into the chocolate. Since the chocolate is kind of dense and heavy, this will help lighten it up. When we fold in the rest of the cream, it won’t deflate as much.
Once combined.. add the rest of ur whipped cream.
Pour chocolate mousse into pipping bag and pipe into ur cake ring (i sprinkle my cake with espresso syrup bef piping in my chocolate mousse)
Place ur tray into freezer and prepare white chocolate mousse.
Do the same method for the white chocolate mousse ok.
Lastly once ur white chocolate mousse has set.. pour chocolate glazing.. (make sure ur glazing is cold bef u pour it over ur mousse as to prevent ur mousse fm melting)
Heat up ur cream - not to boiling stage ok.. pour warm cream into ur chocolate and let it sit for a minute.. stir and add in ur corn syrup and also ur oil.. lastly add in ur vanilla.
Melt the chocolate in a medium sized bowl by nuking it in a microwave. Start with 30 seconds, stir, then continue with 20 second intervals until it’s completely melted.
Throw in ur cereal.. (I used milo cereal) mix and spread it all out on a parchment-lined sheet pan, keeping it in little flat clusters. This way, the cereal bits touch each other, and can dry in chunks. Pop it in the fridge to set up.
- U can use any of ur fav dark chocolate cake for this recipe.. i found a chocolate cake stashed in my pantry freezer.. took it out and let it sit for a night.. sliced my cake into two and used it as base.
- I used dairy whip cream -38% fat - either Millac or Lescure
- I sprinkled espresso coffee mix with sugar on my cake circle.
- I used Valrhona chocolate and also Marmer white chocolate couverture for my mousse
- I decided not to use my cake ring but instead bought a plastic type of cake ring.. easy to peel hehe
- Keep ur triple chocolate mousse cake in ur freezer all the time.. take it out and place it in ur fridge an hr bef serving..
- Don’t let them sit in the fridge for more than a day. The longer a gelatin-based dessert sits in the fridge, the more rubbery it becomes.
Source: Recipe is fm Pastry Pal and step by step pic fm here.