Bon Appetit Chocolate Mousse Cake Recipes

BON APPETIT CHOCOLATE MOUSSE CAKE

Steps:

• For Crust: Combine crumbs and butter. Press on bottum and up sides of 10" springform pan. For Filling: Melt chocolate in top of double boiler. Let cool back to 95 degrees F. Add whole eggs and mix well. Add yolks and mix until thoroughly blended. Whip heavy cream and powdered sugar until soft peaks form. In a separate bowl, beat egg whites until stiff, but not dry. In a large bowl, pour in chocolate. A little at a time, add some of the egg whites and fold, then some of the whipped cream, and fold. Keep alternating into chocolate until all cream and eggs whites have been incorporated. Pour the mousse (thats what you have now) into the crust and let chill in the refrigerator overnight, or at least 6 hours. For Leaves: Melt Chocolate with shortening in top of double boiler. Spread thin layer on shiny side of the leaves. Dont let it drip on the underside or you wont be able to pull the chocolate off. Let rest on some parchment and place in refrigerator until firm Whip Remaining 2 Cups of cream until firm and add powdered sugar to taste and add a bit of vanilla. Not too sweet works best. Assemble: Loosen crust on all sides with a sharp knife and remove the springform. Spread all except 1/2 cup of the whipped cream over the top. Pipe remaining cream in rosettes in center. Gently peel off leaves from chocolate starting at the stem end. Arrange in overlapping pattern around rosettes, Cut pie in wedges with sharp knife.

DOUBLE-CHOCOLATE TANGERINE MOUSSE CAKE

Steps:

• For Cake:
• Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2 1/2-inch-high sides. Line bottom with parchment. Butter parchment. Dust pan with flour. Melt butter and chocolate in heavy large saucepan over low heat, stirring constantly until smooth and melted. Remove from heat and whisk in sugar, eggs and ground nuts. Pour batter into prepared pan. Bake cake until toothpick inserted into center comes out with very moist crumbs attached, about 45 minutes. Cool completely on rack (cake will fall and crack).
• Release cake pan sides. Turn out cake onto work surface. Peel off parchment. Cut off outer 1/2-inch edge of cake. Clean cake pan. Reattach cake pan sides; brush sides of pan with vegetable oil. Set cake in center of pan (there will be space around cake that will be filled in with mousse). Refrigerate cake.
• For Mousse:
• Boil tangerine juice and sugar in heavy large saucepan until reduced to 1 1/2 cups, about 20 minutes.
• Meanwhile, sprinkle gelatin over lemon juice in small bowl. Let stand 10 minutes to soften.
• Add gelatin mixture to tangerine juice mixture and stir to dissolve. Add 14 ounces white chocolate and whisk over low heat just until melted. Whisk in sour cream. Pour into large bowl. Chill mixture until cool and thickened but not set, whisking occasionally, about 1 hour 45 minutes.
• Beat chilled whipping cream to stiff peaks. Fold into white chocolate mixture. Pour mousse over cake in pan, covering top and sides completely. Refrigerate cake overnight.
• Using vegetable peeler, shave 9 ounces white chocolate into thin curls (if white chocolate is too hard to shave, place briefly in warm place to soften slightly). Run small sharp knife around pan sides to loosen cake. Release pan sides. Place cake on platter. Sprinkle chocolate curls over top of cake. Press more chocolate curls around sides of cake, covering completely. Place cocoa powder in fine sieve. Dust cocoa very lightly over chocolate curls. (Can be prepared 1 day ahead. Cover and refrigerate.) Garnish cake with raspberries and mint sprigs. Serve cold.

LEMON CURD MOUSSE CAKE

Steps:

• For curd:
• Mix sugar and cornstarch in heavy large saucepan. Gradually add lemon juice, whisking until all cornstarch dissolves. Whisk in eggs and yolks. Add butter. Stir over medium heat until curd thickens and boils, about 12 minutes. Transfer to medium bowl. Chill until cold, at least 6 hours. (Can be made 1 week ahead.
• Press plastic wrap onto surface of curd and keep chilled.)
• For crust:
• Preheat oven to 350°F. Spray bottom of 8-inch-diameter springform pan with nonstick spray. Blend cookie crumbs and butter in small bowl. Press onto bottom of pan. Bake until golden, about 15 minutes. Cool.
• For mousse:
• Pour 5 tablespoons water into small saucepan. Sprinkle gelatin evenly over. Let stand until gelatin softens, about 15 minutes.
• Meanwhile, place 1 3/4 cups lemon curd in large bowl. Stir 3/4 cup curd in another small saucepan over medium-low heat until very warm.
• Stir gelatin mixture over medium-low heat until dissolved and liquid is clear (do not boil). Whisk warm gelatin mixture into 3/4 cup warm curd. Gradually whisk gelatin-curd mixture into curd in large bowl. Using electric mixer, beat egg whites in medium bowl until soft peaks form. Gradually add sugar, beating until whites are thick and glossy. Fold whites into curd mixture in 3 additions. Using same beaters, beat cream in another medium bowl until peaks form. Fold into egg white-curd mixture in 3 additions. Pour enough mousse over cooled crust to fill pan completely. Pour remaining mousse into small bowl and reserve. Cover and chill mousse cake, reserved mousse, and remaining curd overnight.
• Using long thin knife, cut around cake to loosen. Remove pan sides. Gently spread 3/4 cup of remaining curd over cake. Transfer reserved mousse to pastry bag fitted with small star tip. Pipe rosettes of mousse around top edge of cake. Chill cake until ready to serve. (Can be made up to 8 hours ahead.)
• Arrange lemon slices between rosettes. Cut cake into wedges.