Patisserie

Country: Malaysia

Dark Chocolate Mousse Cake

Ingredients
UHT whipping cream 330g
Melted butter 65g
Egg white 3nos
Egg yolk 3nos
Sugar 65g

Puratos product
Belcolade Noir Peru 64 330g

For the base:

Tegral Moist Chocolate Cake 500g
Egg 200g
Oil 200g
Water 100g

W orking method
For the base
1. Mix all ingredients with a beater for 3 minutes medium
speed to get a homogeneous batter.

2. Bake at 180-200C for 18-25 minutes. Depend on the

oven and the size of product.

For the mousse 1. Whip whipping cream until soft peak (not too stiff) and reserve in
chiller.
2. Melt Belcolade Noir Peru 64 dark chocolate.
3. Incorporate melted butter into chocolate.
4. Beat egg yolk (stiff but moist peak).
5. Whisk egg white with sugar (stiff but moist peak)-meringue.
6. Fold egg yolk into chocolate.
7. Fold meringue into chocolate mixture.
8. Fold in whipping cream into the chocolate mixture until smooth.
9. With cake rim and moist chocolate base, spoon the mixture into it.
Refrigerate until Chocolate Mousse set.
10. Decorate upon desired.

Puratos Recipe Book