Tag Archives: mousse

Chocolate Tres Leches Cake

Chocolate Tres Leches

Chocolate Tres Leches

When I first tasted Tres Leches I was tickled pink with delight. It was an actual OMG moment. So I hunted around for recipes and finally make one. It was a hit. Well if you think about it you are getting the most moist (well actually flooded with liquid) cake with an amazing topping (not buttercream).

Being the chocolate lover that I am I decided to make a chocolate version of it. A chocolaty cake, with chocolate syrup and topped with a chocolate topping. Yes, its about dying and going to heaven. Now that was a hit that it was everyone’s favorite. It was the most requested cake at the office. It did help that it also had a nice swig of alcohol. The alcohol is totally optional and I have used rum, brandy and liqueur (grand mariner).

This I think has been the absolute best version ever. I made it when one of my dear friends was leaving Atlanta for good. He is the one who did the website design for me. I will miss you, but then you know Atlanta is just a flight away :-).  This is what he asked for and the request was to make it with Dark chocolate. He said it was the best one ever.

I have also given options for a cheat version of using a devil’s food cake mix. This is if you just want to throw something quickly. I have also used Dark Chocolate for the mousse, feel free to substitute a milk chocolate.

Ingredients

Servers 12 -15
For the cake:
Adapted from here by David Lebovitz
  • 9 tablespoons unsweetened cocoa powder (optional – I did not use it)
  • 1½ cups flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • 4 ounces unsalted butter, at room temperature
  • 1½ cups granulated sugar
  • 2 large eggs, preferably at room temperature
  • ½ cup strong espresso (2 teaspoons espresso)
  • ½ cup whole milk
  • OR Use a Devil’s food cake mix

for the Tres Leches

  • 1/4 cup whole milk
  • 1 can (14 1/2 ounces) sweetened condensed milk
  • 1 cup heavy cream
  • 3 tablespoons chocolate syrup (Hershey’s)
  • 1/4 cup brandy (optional)

for the Chocolate Mousse Frosting (Contains raw eggs – see Note below for alternate)

  • 7 ounces chocolate chips (dark chocolate at least 60% cocoa)
  • 1/4 cup heavy cream
  • 6 large egg yolks
  • 1/4 cup sugar
  • 2 tablespoons Brandy (optional)
  • 1 1/2 cups heavy cream, whipped (use less if you want a thicker mousse)

Method

for the cake

If you are using the Food cake mix, bake the cake according to the package instructions for a 13 x 9 pan. Let if cool for 15 minutes. Run a knife around the edges of the cake pan and use a toothpick to poke (a fair number of) holes in the cake. Then pour in the Tres Leches.

or
Preheat oven to 350F. Butter a 13×9 inch pan and set it aside.
Sift cake flour, salt, baking soda and baking powder into a bowl. Sift the cocoa powder too if you are using it.

Using an electric mixer with the paddle attachment, beat the butter and sugar until smooth and fluffy. It took me about 10 minutes as my butter (even though it was sitting out for a good two hours) was still fairly cold. If your paddle attachment does not have a scraper, make sure you scrape the sides of the bowl. Add the eggs one at a time, beating well (and scraping) after each addition.

Add half the flour mixture into the bowl and use the mixer on low to incorporate. Add the wet ingredients and stir with a spatula, and once incorporated use the mixer again. Add the rest of the flour mixture and mix until incorporated. 

Bake for about 25-30 mins until a toothpick pierced into the center comes out clean. Let the cake cool on the rack for about 10 mins. Using a toothpick prick the cake all over. Using a butter knife, run it around the sides of the cake to release it from the pan.

Make the Tres Leches milk mixture and then pour over the cake, ladle by ladle making sure that you are distributing it equally over the cake and sides. Let each pouring be absorbed before you pour the next one. Let the cake cool completely.

for the Chocolate Mousse

In a glass bowl add the chocolate and 1/4 cup heavy cream and heat in the microwave for about 2 minutes. Let the mixture sit for about 30 seconds and then stir mixture to combine. If all the chocolate does not melt then repeat process in the microwave for short bursts. Set aside to cool.

Using an electric mixer on high speed, beat the egg yolks and sugar in a mixing bowl until pale yellow and has doubled in volume. This will take a little time, so be patient. Fold in the cooled chocolate mixture and stir till well combined. Add the Brandy and stir to combine.

Beat the remaining heavy cream in the electric mixer on medium speed until you see it start to thicken. Add a teaspoon of sugar and increase the speed to high, beat until the cream just reaches the stiff peak stage. Gently fold in the whipped cream into the chocolate mixture, folding until thoroughly incorporated. Put it over the cooled cake and refrigerate until ready to serve.

NOTE:

Eggless chocolate mousse topping

Heat 1 cup cream to boiling. Add 8 oz of chocolate and let it rest for about a minute. Then stir to incorporate. Add 1 tablespoon of your favorite brandy/liqueur. Whip 1 cup of heavy cream and fold into the chocolate mixture.


Dark Chocolate and Dulce de Leche Mousse

Dark Chocolate and Dulce de Leche Mousse

Dark Chocolate and Dulce de Leche Mousse

Sumier one of my friends is featured prominently on this blog for a couple of reasons. He lives down the street from me, loves desserts and is always up to try something new. For his birthday I asked him what he wanted for dessert and he gave me four ingredients : dark chocolate, dulce de leche, sea salt and ginger. Here is a dessert I came up with that had the first three ingredients. I made ginger ice cream on the side as the last ingredient as I could not figure out a way of incorporating it into this dessert. I hope you like it as much as he did.

To make dulce de leche you can buy it in a store or do what I do cook a can of condensed milk in a pressure cooker. Sounds crazy right but it works. I take the labels off the cans (I normally do more than one). Put them in a pressure cooker. Make sure you cover them completely with water with a fair more to spare. Also make sure you have a large enough pressure cooker to do more than one can and you are not overfilling the water level. Put the pressure cooker on the stove and let it go for one whistle and then lower the flame to low and let it continue heating for at least 20 minutes (35 mins if you want a much darker version). After the time is up you can turn off the gas and let the cans sit in the pressure cooker until the pressure has subsided about 30-40 minutes. Make sure you release any pressure from the pressure cooker before you open it. Take the cans out and let them cool before you open them. The reason I make more than one is that I save the ones I am not using in the fridge for later. They keep for a while as long as they are not opened.

Recipe

  • 2 cups heavy whipping cream
  • 8 oz dark chocolate (70% or more cocoa)
  • 1/2 – 3/4 can of dulce de leche (at room temperature)
  • 2 tbsp granulated sugar

Method

Melt the chocolate and let it cool.

Start whisking the cream, as it starts to thicken add the sugar in batches. Whip until soft peak stage (this is the stage that if you lift your beater the peak will drop over).

Use half the whipped cream and add it to the melted chocolate. Fold until all the chocolate is incorporated. Split it between four wine glasses.

Take a quarter of the remaining whipped cream and add it to the dulce de leche to lighten the dulce the leche. Then add the remaining cream and fold to incorporate. Pour this on top of the dark chocolate mousse.  Refrigerate for a couple of hours before serving.

Top with chocolate shavings before serving.


Nutella Mouse, White Chocolate Mousse in Chocolate Cups with a raspberry sauce

Nutella & Whilte Chocolate mousse

Nutella & Whilte Chocolate mousse

I was asked to bring a dessert to a BBQ that a friend of mine is hosting. I was thinking more along the lines of a chocolate pavlova but then a request came in from the host to make a chocolate mousse. Well I was trying to think of something other than the usual chocolate rum mousse that I make. So this is what I came up with. I made a creme anglaise and poured that over the white chocolate and let that melt for the start of the white chocolate mousse then lightened it with cream. Then I made the nutella mouse and combined them into a chocolate cup. To cut down on the sweetness I made a puree of raspberries and drizzled it on top. Everyone loved them.

To make the chocolate cups I used chocolate chips but I think it would have been much better to use good chocolate. Blow up your balloons to about the size of oranges, wash them and then let them air dry. Line two baking trays with parchment paper. Clear out room in your refrigerator.

Melt 18oz of chocolate in a bowl over a pot of simmering water. Take it off the heat before it is all nearly melted and add a handful of chocolate chips (10 -12)  to it and continue to stir till melted. Let it cool.  Once cool you can start dipping your balloons. First straight down then tilt to the left, right, back and forward and then slowly lift it out of the chocolate and set it on your parchment paper. Once you are done with the balloons that fit on the tray put it into the fridge for about 30 mins. I work with one balloon at a time, taking it out of the refrigerator  snip right near the knot and let the balloon deflate. Then slowly start prying it from the chocolate cup. Return the cup to the fridge and proceed to the next one. My hands tends to be very warm and make the cup melt hence the once cup at a time method.

Recipe

To make 16 chocolate cups

Creme Anglaise

  • 1/4 cup whole milk
  • 1 large egg yolk
  • 3/4 tablespoon sugar
  • 3/4 tablespoon light corn syrup

White Chocolate Mousse

  • 12 oz white chocolate
  • 3/4 cup heavy cream
  • 3/4 tbsp sugar

Nutella Mousse

  • 4oz cream cheese (at room temperature)
  • 8oz nutella
  • 1 cup heavy cream

Raspberry Puree

  • 4oz frozen raspberries
  • 1 1/4 tbsp sugar

Method

Creme Anglais

In a small saucepan over medium heat, bring the milk to a boil. In a small bowl, whisk the egg yolks, sugar, and corn syrup well about a min till they are all well incorporated. Slowly pour the milk into the yolks in a thin stream whisking constantly and at a brisk speed. Whisk for about a min after you have added all the milk. Pour the mixture back into your pot and put it back on the stove on a low flame. Stir the mixture continuously until thick. The test for this is when you run your finger down the back of the spoon there will be a trail. It took about 2 mins for me but this depends on how low the flame is set. Pour this mixture over the white chocolate.

White Chocolate Mousse

Let the white chocolate sit with the creme anglais poured over it for about 2-3 mins and then stir gently until all the chocolate is melted. Let this cool. Start whisking the heavy cream and as it thickens add the sugar. Beat until you get stiff peaks. Fold the cream into the melted chocolate in two batches. The first to lighten the white chocolate/creme anglais mixture. Put this in the refrigerator.

Nutella Mousse

Beat the cream cheese until smooth. Add the Nutella and beat again until incorporated. Beat the heavy cream until it thickens and then add the sugar and beat until soft peaks form. Fold into the nutella-cheese mixture in two batches.

Raspberry Puree

Blend the raspberries. Put in into a small pot and add the sugar and heat on a very low flame until the sugar is dissolved. Refrigerate.

To assemble.

Take your chocolate cup, put in a scoop of Nutella mousse, a scoop of white chocolate mousse and top with raspberry puree.