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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.

Ingredients

Scale

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.

Keywords: mini chocolate mousse cakes, chocolate mousse recipe, chocolate ganache, white chocolate mousse, mini desserts, elegant chocolate cakes, dessert recipe

Find it online: https://bakedbylisa.com/mini-chocolate-mousse-cakes-recipe/