White Chocolate Mint Mousse Cake

Sailormoon-Makoto-Baker
Posted on 04/23/2011 by themisticstar
I wanted to share a dessert that I have become particularly fond of during pastry school. Every once in a while our chef allows us to sort of do our own thing and during one of those days a classmate and I put together a dessert we named the after dinner mint. It is White Chocolate mint mousse that sits atop Dark Chocolate Raspberry Ganache on top of a flourless chocolate cake.



Flourless Chocolate Sponge
Ingredient
Egg Yolks 5 ea
Egg Whites 5 ea
Sugar 5.5 oz
Cocoa Powder 1.25 oz


Method:
1. Whip ½ the sugar with the egg yolks until light and fluffy.
2. With clean bowl and whisk the rest of the sugar with the egg whites till stiff peak.
3. While meringue is whisking sift cocoa powder.
4. Fold cocoa powder into the yolks.
5. Fold in meringue.
6. Spread the mixture over the butter half sheet pan. (Spray both sides of the parchment paper.)
7. Bake at 350 for 12-15 minutes.

Dark Chocolate Raspberry Ganache
Ingredients

Dark Chocolate 300 g
Heavy Cream 300 g
Raspberry Liqueur As Needed

Method:
1. Heat the cream till hot.
2. Meanwhile Chop the dark chocolate very small. Pour the hot cream over the chocolate in a few steps whisking constantly until ganache is smooth and shiney.
3. Add Raspberry Liqueur to your liking.

White Chocolate Mint Mousse
Ingredients
Milk 300 g
Sugar 92 g
Egg Yolks 150 g
White Chocolate 375 g
Whipped cream 790 g
Mint Extract As Needed

Method:
1. Make a crème anglaise by bringing the milk to a boil with part of the sugar. In a separate bowl whisk the yolks with the remaining sugar. When milk comes to a boil temper into egg mixture.
2. Break down the chocolate. Strain hot crème anglaise over chocolate and whisk together to melt the chocolate whisk until 95 F. Stir in mint extract and a little green food coloring.
3. Whip cream to soft peak. Temper the cream into the chocolate. Fold in. Careful not to over work!

To Assemble
Cut and Place the Flourless chocolate sponge into a square cake pan, pour and spread the ganache over the flourless sponge. Once the ganache is set (I prep the flourless sponge and ganache before I make the mousse to give the ganache a chance to set)pour the white chocolate mint mousse over the ganache and allow to set in the freezer for at least one hour. Cut and enjoy :3
zelda_dragon 26th-Apr-2011 01:38 pm (UTC)
It looks so pretty, not to mention delicious. Thanks for sharing!
jewel_case 26th-Apr-2011 02:25 pm (UTC)
Oh, yummmm!
suppis_tenshi 26th-Apr-2011 11:25 pm (UTC)
Sounds delish!~
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