Triple Chocolate Cranberry Mousse Cake
Home Cooking Adventure www.homecookingadventure.com
Step 1: Cranberry Jelly
9 oz (250g) cranberries, fresh or frozen
¾ cup (150g) sugar
2 tbsp (30ml) orange juice
bring to a boil while stirring constantly
Simmer for about 10 minutes or until thickens
Orange zest from 1 orange
Reserve 3 tbsp (45g) of cranberry sauce
1 ⅓ tsp (4g) gelatin powder
1 ½ tbsp (25ml) orange juice Let it swell for 5-10 minutes
Add to warm cranberry sauce and stir until dissolved
Step 2: Cocoa Brownie
1 large egg
1/3 cup (70g) sugar
Mix to combine
1 tsp (5g) vanilla extract
1/3 cup (70g) vegetable oil
Mix to combine
3 tbsp (45g) cranberry sauce
Mix to combine
1/4 cup (30g) unsweetened cocoa powder
1/3 cup (40g) all-purpose flour + 1/4 tsp (1g) salt
Mix to combine
8 inch (20cm) pan, greased and lined with parchment paper
Bake at 350°F (180°C) for 10-12 minutes until a toothpick inserted into the center comes out
Step 3: Milk Chocolate Mousse
6 oz (180g) milk chocolate
5 oz (145g) whipping cream
Melt over bain-marie
½ tbsp (5g) gelatin powder
2 tbsp (30ml) cold water
Let it swell for 5-10 minutes
Dissolve over low heat
Add to melted chocolate and let cool
7 oz (200g) whipping cream (35% fat), chilled
Whip until soft peaks form
Add melted chocolate mixture
Mix to combine
Pour over cocoa brownie
Freeze for 20-30 minutes
Spread the cranberry jelly
Leave a ½ inch (1cm) border
Freeze until you prepare the white chocolate mousse
Step 4: White Chocolate Mousse
6 oz (180g) white chocolate
5 oz (145g) whipping cream
Melt over bain-marie
½ tbsp (5g) gelatin powder
2 tbsp (30ml) cold water
Let it swell for 5-10 minutes
Dissolve over low heat
Add to melted chocolate and let cool
7 oz (200g) whipping cream (35% fat), chilled
Whip until soft peaks form
Add melted chocolate mixture
Mix to combine
Gently pour over the cranberry sauce jelly
Refrigerate for 4-6 hours or overnight
Step 5: Chocolate Ganache
3.5 oz (100g) semisweet chocolate (55%-70%)
3.5 oz (100g) whipping cream
Melt over bain-marie
1 tbsp (14g) butter
Stir until melted
Pour on top of the cake
Refrigerate for 30 minutes to set
Whipped cream
Sugar coated cranberries
Kumquat slices