Chocolate Champagne Mousse Cake
Home Cooking Adventure www.homecookingadventure.com
1 large egg
1/3 cup (70g) sugar
1/4 tsp (1g) salt
Whisk to combine
1/3 cup (70g) vegetable oil
2 tbsp (30ml) sparkling white wine
Whisk to combine
1/4 cup (30g) unsweetened cocoa powder
1/3 cup (40g) all-purpose flour
1/2 tsp (2g) baking powder
8 inch (20cm) springform pan, greased and lined with parchment paper
Bake at 350°F (180°C) for 10-12 mins
Let cool completely
1 tsp (3g) gelatin powder
1 tbsp (15ml) cold water Let it swell for about 5-10 minutes
3.5 oz (100g) semi-sweet chocolate
3.5 oz (100g) milk chocolate
2/3 cup (160g) whipping cream
Melt over bain-marie
Dissolve gelatin over low heat
Incorporate into melted chocolate
1 cup (240g) whipping cream (35% fat), chilled
Whip cream until soft peaks form
Add melted chocolate
Mix to combine
A bit of mousse
Chocolate cake
Cake ring lined with acetate sheet
Pour chocolate mousse
¼ cup (35g) chocolate Crispy pearls, optional
Refrigerate for about 30 minutes or until you prepare the champagne mousse
2 1/2 tsp (8g) gelatin powder
3 tbsp (45g) cold water
Let it swell for about 5-10 minutes
7 oz (200g) cream cheese
1/3 cup (80g) powdered sugar
Whisk to combine
2/3 cup (160g) sparkling white wine
Whisk to combine
Dissolve gelatin over low heat
Incorporate into cream cheese champagne mixture
1 cup (240g) whipping cream (35% fat), chilled
Whip cream until stiff peaks form
Add cream cheese mixture
Pour over chocolate mousse
Refrigerate for at least 4-6 hours or overnight
White chocolate stars Painted with gold edible powder