Mini Chocolate Mousse Cakes Recipe

Introduction

Mini Chocolate Mousse Cakes are a delightful blend of rich chocolate sponge, silky white chocolate mousse, and glossy dark chocolate ganache. These elegant little cakes are perfect for impressing guests or treating yourself to a sophisticated dessert that melts in your mouth.

Ingredients

• All-purpose flour: 100g
• Cocoa powder: 20g
• Baking powder: 1 tsp
• Eggs: 3 large
• Sugar: 100g
• Butter (melted): 50g
• Vanilla extract: 1 tsp
• Heavy cream (cold): 300ml
• White chocolate: 150g
• Gelatin (optional): 1 tsp, dissolved in 2 tbsp water
• Dark chocolate: 150g
• Decoration items: whipped chocolate cream, chocolate curls, chocolate squares, chocolate lace, edible pearls

Instructions

1. Step 1: Preheat the oven to 175°C (350°F). Whisk the eggs and sugar vigorously until pale and fluffy. Gently fold in the melted butter and vanilla extract. Sift the flour, cocoa powder, and baking powder together, then carefully fold these dry ingredients into the egg mixture. Pour the batter into a lined baking pan and spread evenly. Bake for 12 to 15 minutes. Once cooled, use a cookie cutter to cut out small rounds for the cake bases.
2. Step 2: If using gelatin, dissolve it in water and mix it into the melted white chocolate. Whip the cold heavy cream to soft peaks and gently fold it into the white chocolate mixture. Spread a generous layer of this mousse over each sponge round. Chill in the fridge for 1 to 2 hours to set.
3. Step 3: Warm the heavy cream until just simmering. Pour over chopped dark chocolate and let sit for two minutes. Stir until smooth and glossy. Pour the ganache over the chilled mousse cakes, allowing it to drip naturally down the sides. Return cakes to the fridge until the ganache firms.
4. Step 4: Decorate each cake by piping whipped chocolate cream on top. Add chocolate curls, squares, or lace pieces, and sprinkle edible pearls for extra flair.

Tips & Variations

• For a firmer mousse, use gelatin as recommended; omit if you prefer a lighter texture.
• Substitute white chocolate with milk chocolate for a sweeter mousse layer.
• Experiment with fresh berries or a dusting of cocoa powder to add contrast and visual appeal.

Storage

Store Mini Chocolate Mousse Cakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature for 10 minutes before serving to enhance the mousse’s softness. Avoid freezing, as it can affect the texture of both sponge and mousse.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cakes ahead of time?

Yes, you can prepare the cakes up to two days in advance and store them in the refrigerator. Decorate just before serving to keep decorations fresh and crisp.

What if I don’t have gelatin?

You can skip gelatin if you like. The mousse will be lighter and softer but may not hold its shape as firmly. Chilling for longer helps it set better without gelatin.

Mini Chocolate Mousse Cakes Recipe

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Indulge in the delightful Mini Chocolate Mousse Cakes, featuring a light cocoa sponge base topped with a silky white chocolate mousse and finished with a glossy dark chocolate ganache. These petite cakes combine layers of rich chocolate flavors and creamy textures, perfect for elegant gatherings or intimate celebrations.

• Author: Lisa
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 3 hours 35 minutes
• Yield: 12 mini cakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

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Chocolate Sponge Base

• 1 cup all-purpose flour
• 1/4 cup cocoa powder
• 1 tsp baking powder
• 3 large eggs
• 3/4 cup sugar
• 1/4 cup melted butter
• 1 tsp vanilla extract

White Chocolate Mousse

• 1 cup heavy cream, cold
• 6 oz white chocolate, melted
• 1 tsp gelatin (optional), dissolved in 2 tbsp water

Chocolate Ganache

• 1/2 cup heavy cream
• 4 oz dark chocolate, chopped

Decoration

• Whipped chocolate cream
• Chocolate curls, squares, or lace pieces
• Edible pearls (optional)
• Fresh berries (raspberries or strawberries) for garnish (optional)
• Mint sprigs for garnish (optional)

Instructions

1. Prepare the Chocolate Sponge Base: Preheat the oven to 175°C (350°F). Whisk eggs and sugar vigorously until pale and fluffy to create a light base. Gently fold in melted butter and vanilla extract. Sift together flour, cocoa powder, and baking powder and fold carefully into the egg mixture to keep the batter light. Pour the batter into a lined baking pan, spreading evenly, and bake for 12 to 15 minutes. Allow to cool completely, then use a cookie cutter to cut small rounds for the cake bases.
2. Craft the Silky White Chocolate Mousse: If using gelatin, dissolve it in water and mix into the melted white chocolate to improve firmness. Whip cold heavy cream to soft peaks and gently fold into the white chocolate mixture, maintaining the mousse’s airiness. Spread a generous layer of mousse over each sponge round. Refrigerate for 1 to 2 hours to allow the mousse to set properly.
3. Prepare and Pour the Luxurious Chocolate Ganache: Warm heavy cream until it just begins to simmer (do not boil). Pour hot cream over chopped dark chocolate and let sit for two minutes to soften. Stir gently until smooth and glossy. Pour ganache over the chilled mousse cakes, letting it drip naturally over the edges. Return cakes to the refrigerator to chill until ganache firms up.
4. Decorate Mini Chocolate Mousse Cakes: Pipe whipped chocolate cream on top of each cake for an elegant finish. Add chocolate curls, squares, lace pieces, and edible pearls to enhance appearance and texture. For added color and freshness, garnish with fresh berries and a mint sprig before serving.

Notes

• Gelatin is optional but recommended for a firmer mousse texture.
• Ensure heavy cream is cold before whipping for best volume.
• Do not overheat the cream when making ganache to maintain a smooth texture.
• Use high-quality chocolate for the best flavor impact.
• Allow sufficient chilling time to properly set each layer for neat and elegant slices.

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