SMALL SERVE CHOCOLATE MOUSSE CAKE
- 6-7 pieces Britannia chocolate cake
- 1 tbsp espresso shot (1 tbsp water + ½ tsp coffee powder)
- ¾cup dark chocolate chips
- ¼ cup fresh cream
- ½ cup whipping cream
- ¼ cup fresh cream
- 2 tbsp dark chocolate callets
- Line a 4-inch springform pan with parchment and keep it aside.
- In a bowl pour hot fresh cream over dark chocolate chips. Mix until the chocolate melts completely and you have a smooth ganache.
- In another bowl, whip the whipping cream to soft peaks and fold the ganache in it.
- Place cake pieces in the bottom of the lined pan and make sure it’s all packed nicely. Soak it with the espresso shot
- Pour the mousse on the top of the cake and flatten it using an offset spatula. Refrigerate it for 2 hours or until the cake sets completely.
- For the glaze- pour hot cream over the chocolate and make it a liquid ganache.
- Decorate the mousse cake with the glaze and serve.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/small-serve-chocolate-mousse-cake/
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