This is a simple but delicious recipe. They are so good that they deserve to be on the Red Carpet. It´s a perect blend of Chocolate Mousse and Chocolate Cake.
TO MAKE THE CAKE:
- one box of swiss chocolate cake by Duncan Hines.
- 2 tsp of vanilla
TO MAKE CHOCOLATE MOUSSE:
- 8 ounces chocolate
- You can use bittersweet or semisweet chocolate, depending on how sweet you want your mousse to be. If you want to use bittersweet chocolate, you can always add sugar.
- 4 eggs, separated
- 2 tablespoons sugar (optional)
- Pinch of salt (optional)
TO DECORATE:
- mascarpone cheese
- one bar of dark chocolate
- a few branches of peppermint
- a few dry cranberries
to make cake:
- follow the instruccions like in the box.
- add one tsp of vanilla
- get it out the oven and leave it at room temperature.
TO MAKE MOUSSE:
- Use an electric mixer to whip the heavy cream until it forms soft peaks.
- Melt the chocolate and butter together in a double boiler.
- Beat the egg yolks well with a fork. Slowly add them to the chocolate mixture.
- Add the vanilla and remove the mixture from the heat.
- Add a scoop of the whipped cream to the chocolate mixture and stir it in.
- Whip the egg whites and salt until they form stiff, white peaks.
- The chocolate mixture should now be slightly warm, not hot. Fold the chocolate into the rest of the whipped cream.
- Fold in the egg whites. Stop folding as soon as there are no longer any white lumps. Cut strips of aluminum and put it around the cake leaving 6cm, this will help to shape the chocolate mousse.
- add some of the mixture over the little cakes.
- Refrigerate overnight, or until the mousse sets.
TO DECORATE:
- beat the mascarpone cheese till this looks like cream , put it on the top of the mousse and decorate with some zest of dark chocolate ,one cranberry and one leave of peppermint .
