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Three Chocolate Mousse Cakes

Ingredients for 6 servings 1 sponge cake base ( recipe ). for the dark chocolate mousse 300g heavy cream (35% fat). 50g sugar. 80g dark chocolate couverture. for the milk chocolate mousse 300g heavy cream (35% fat). 50g sugar. 30g dark chocolate couverture. for the white chocolate mousse 300g heavy cream (35% fat). 50g sugar. 50g white chocolate couverture. for the gelatin layer 120g sugar. 150g water. 1 tablespoon liqueur (optional). 3 sheets of neutral gelatin.  you'll also need an 8cm diameter pastry ring or cookie cutter. chocolate balls or shavings. cocoa powder. Preparation The mousse needs to be started the day before. Make each of the three chocolate mousses separately. Bring the cream to a boil, add the grated chocolate, and off the heat, stir with a hand whisk until the chocolate melts completely. Pop it in the fridge and let it chill overnight. The next day, once it's nice and cold, whip it with electric beat...

Ladyfinger and Custard Mousse Cake

 




Ingredients

  • 24 to 26 ladyfingers.
  • One 16cm diameter cake ring.
  • 120g heavy cream (35% fat).
  • 1 tablespoon powdered sugar.

For the custard:

  • 1/2 liter milk.
  • 6 egg yolks.
  • 150g sugar.
  • 50g cornstarch.
  • 3 sheets neutral gelatin.

You'll also need:

  • 400g heavy cream (35% fat).
  • 50g powdered sugar.

Preparation

The recipe for making the ladyfingers can be found here.
Let's start by making the custard: Place the gelatin sheets in a bowl and cover them with cold water.
Meanwhile, heat the milk with the sugar.
In a bowl, whisk together the egg yolks and cornstarch until smooth with no lumps.
When the milk is just about to boil, take out a ladleful and mix it into the egg yolks.
Pour this mixture back into the rest of the milk and, using a hand whisk, stir vigorously. The custard will thicken quickly and quite a bit. Don't let it boil—take it off the heat just before and keep whisking for a few more minutes off the heat so you end up with a silky-smooth custard.
Next, add the well-squeezed gelatin sheets, stir them in with the whisk, and set the custard aside to cool at room temperature—don't refrigerate it yet.
Once the custard has cooled completely, whip the 400g of cream with the powdered sugar, then fold it into the custard until everything is well combined.
Keep it at room temperature for now—don't put it in the fridge just yet.
Place the cake ring on a tray and line the bottom and sides with ladyfingers, as shown in the photo...
Fill it up with the custard mousse and top with the remaining ladyfingers...
To finish, whip the 150g of cream with the tablespoon of powdered sugar and decorate the cake however you like...



Enjoy your dessert!
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