To make the ganache, put the chocolate into a small heatproof bowl. Spoon the mousse on top of the cake, smooth the top and give it a little shake to even it out, then refrigerate for at least 2 hours. Be gentle but thorough, you want to keep as much air in the mixture as possible, but also to ensure it is evenly mixed. Using a spatula or a large spoon, fold the remaining cream under the chocolate mixture. Don’t panic! Keep stirring until the mixture is smooth, it will come back together again. At this point, the cream and chocolate will separate and you may think that everything has gone wrong. Scoop around a quarter of the cream into the bowl with the chocolate and stir to combine. In a mixing bowl, whip the rest of the cream until stiff peaks form - for this amount of cream it is best to use an electric beater. Pour the mixture into the melted chocolate and stir until smooth. Remove from the heat, then squeeze as much liquid out of the gelatine sheets as you can and stir into the hot cream. In a small saucepan, combine 50ml of the cream with the sugar, and gently heat, stirring until the sugar is dissolved. When melted, remove from the heat and allow to cool slightly. Meanwhile, melt the chocolate in a large heat-proof bowl set over a pot of simmering water. To make the mousse, soak the gelatine leaves in a bowl of cold water for at least 5 minutes. Replace the outside of the springform around the cake, lining with cake acetate or baking paper if using (see note).
When the cake is cold, remove it from the tin, remove the baking paper from the bottom and place the cake on the serving plate or stand that you plan to use. Bake in the preheated oven for 10-12 minutes, until a skewer inserted in the centre of the cake comes out clean. Pour in the hot water, oil and vinegar, stir until smooth, then scrape into the prepared cake tin, smoothing the surface. In a mixing bowl, whisk together the flour, sugar, cocoa and baking powder, ensuring there are no lumps - sift the mixture if necessary. springform cake tin with baking paper, then grease the base and the sides with butter. Let me know if you try this recipe in the comments below, or using the hashtag #daysofjay on Instagram.
Take care out there, look after yourselves, and most importantly, happy cooking! Hopefully, you’ve all got a nice relaxing weekend planned, some of you are back to work, while others are enjoying some newfound freedom. This recipe is also available in German! Click here to read. I’ve kept it very simple here, to allow the flavour of the chocolate to shine through, but there is certainly nothing stopping you adding a little liqueur to the mousse to kick things up a notch a little orange or peppermint liqueur would compliment the chocolate perfectly. The ingredients are not extravagant, though do make sure to use good quality chocolate with at least 70% cocoa solids. This recipe isn’t at all difficult, though it does require a little time between each layer to make sure that they set, or cool before you add another.
This dessert looks so beautiful everyone will think that you must have picked it up from the bakery, so it will knock their socks off when you tell them you made it at home. As you do all the cooking the day before, it’s a fantastic low-stress way to end the meal.
#CHOCOLATE MOUSSE WITH GELATIN SHEETS FULL#
It’s a real crowd-pleaser and everyone always seems to find room for a little slice – even if they were claiming to be full seconds before you brought it to the table. Chocolate lovers rejoice! Today I am sharing the recipe for my ultimate Dark Chocolate Mousse Cake! This is a fabulous recipe if you are having people round for dinner.
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