Chocolate Mousse Petit Gateau Recipe
Description
Chocolate Mousse Petit Gateau is a delicious, French-inspired dessert that will surely satisfy your sweet tooth. This decadent dessert is made with layers of chocolate mousse and sponge cake, and topped with a light layer of whipped cream. The creamy, rich chocolate mousse combined with the light, airy sponge cake makes for an unforgettable combination that will leave you wanting more. It's a great way to impress your dinner guests with a beautiful and delicious dessert. Plus, it's surprisingly easy to make, so you can whip it up in no time.
This Chocolate Mousse Petit Gateau recipe is sure to be a hit with everyone. The combination of chocolate mousse and sponge cake creates a unique flavor and texture that will have everyone coming back for more. The light, airy sponge cake is the perfect complement to the creamy, rich chocolate mousse. The top layer of whipped cream adds a light sweetness and the perfect finishing touch. It's an elegant and delicious dessert that is sure to be a hit with everyone.
Ingredients
For the chocolate mousse:
- 8 ounces of semi-sweet chocolate chips
- 2 tablespoons of butter
- 2/3 cup of heavy cream
- 3 egg yolks
- 1 teaspoon of vanilla extract
- Pinch of salt
For the sponge cake:
- 1/2 cup of all-purpose flour
- 1/4 cup of cocoa powder
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of baking soda
- Pinch of salt
- 1/2 cup of sugar
- 2 eggs
- 1/2 cup of milk
- 1 teaspoon of vanilla extract
- 2 tablespoons of melted butter
For the whipped cream:
- 1 cup of heavy cream
- 2 tablespoons of sugar
- 1 teaspoon of vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line it with parchment paper.
2. To make the chocolate mousse, melt the chocolate chips and butter in a heatproof bowl over a pot of simmering water. Once melted, remove from the heat and set aside to cool.
3. In a separate bowl, whisk together the egg yolks, heavy cream, vanilla extract, and salt. Once combined, slowly pour the melted chocolate into the egg yolk mixture, whisking constantly until it is completely combined.
4. Pour the chocolate mousse into the prepared cake pan and spread it out evenly. Place the cake pan in the refrigerator and let it cool for at least one hour.
5. To make the sponge cake, whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, whisk together the sugar, eggs, milk, and vanilla extract until the mixture is light and fluffy. Slowly add the dry ingredients to the wet ingredients, stirring until everything is combined. Fold in the melted butter and pour the mixture into the cake pan, over the chocolate mousse layer.
6. Bake the cake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.
7. To make the whipped cream, add the heavy cream, sugar, and vanilla extract to a large bowl and whip until stiff peaks form. Spread the whipped cream over the top of the cake, covering the entire surface. Serve immediately, or store covered in the refrigerator for up to three days.
Notes
For best results, it's important to make sure that all of the ingredients for the chocolate mousse and the sponge cake are at room temperature before you begin. This will help ensure that the mousse and the cake turn out light and airy. If you don't have time to let the ingredients come to room temperature, you can place them in a bowl of warm water for 10-15 minutes before using them.
If you want to get creative, you can also try adding some other ingredients to the cake. Some ideas include chopped nuts, dried fruits, or a layer of jam or preserves. You can also use different types of chocolate instead of semi-sweet, such as dark or white chocolate. There are so many possibilities, so feel free to be creative and make it your own.
Nutrition
Serving size: 1 slice
Calories: 422 calories
Total Fat: 22g
Saturated Fat: 13g
Cholesterol: 123mg
Sodium: 203mg
Total Carbohydrates: 40g
Dietary Fiber: 2g
Sugar: 28g
Protein: 6g
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