I know that mousse has lots of fat, but a portion of it is not so bad. Mousse is the one that costs me time most in eating among other cake, albeit making this is pretty simple. I like mousse with a base of genoise, though this indulgence costs me more time in the kitchen. It reduces the overwhelming of fat in your mouth after several spoons of mousse if you eat the traditional mousse.
For the chocolate genoise
(adapted from Cake Bible)
– 4 eggs, separated
– 124 g sugar
– 32 g cake flour
– 5 oz bittersweet chocolate
For the cream cheese mousse
(adapted from Chocolately chocolate)
– 1 1/3 cup heavy cream
– 1/3 cup sugar
– 2 tbsp water
– 3 egg yolks
– 1 3/4 tsp gelatin
– 1 8 oz package cream cheese
– Chocolate shavings
– Melt the chocolate by using a double boiler or microwave (20 seconds a time, stir and microwave again for 3 times)
– Beat the egg yolk with 2 tbsp sugar until it’s fluffy then add the melting chocolate. Stir until the mixture is smooth.
– In a clear bowl, beat the egg white with sugar until it’s glossy and soft peak. Note: start beating the egg white slowly with the medium speed until it’s frothy then increase the speed to the highest. Gradually add 1 tbsp sugar a time. Beat until the egg white reach triple its original volume and very glossy.
– Add 1/3 egg white into the chocolate mixture to light it. Then sift 1/3 flour and gently fold the mixture. Continue this step for 2 times more.
– Spray the baking oil onto the bottom of the springform pan, except its side. Pour the mixture into the pan.
– Bake at 350 F for 30 minutes.
– Wait 10 minutes after the cake is out from the oven. Remove it from the pan and let it cool completely before assembling with the cream cheese mousse.
Cream cheese mousse
– Microwave the cream cheese for 30 seconds until it’s warm (not cold).
– Sprinkle the gelatin into 2 tbsp water. Let it sit for 10 minutes then microwave 15 seconds.
– Stir the cream cheese with gelatin. Note: the cream cheese has to be warm enough for adding the gelatin liquid, otherwise, the gelatin couldn’t be dissolved and return to its crystal.
– Heat the sugar with 2 tbsp water until it reaches 234 F. Beat the egg yolks while gradually pouring into a thin stream of hot sugar syrup. Beat the egg mixture until it’s yellow pale and fluffy.
– Stir well the egg yolk mixture with the cream cheese mixture. Let it cool for 30 minutes.
– Beat the heavy cream with 1 tbsp sugar until it reaches the soft peak. Don’t over beat the heavy cream, otherwise it would be separated into butter and buttermilk.
– Pour in the cream cheese mixture with heavy cream. Gently fold until the mousse is smooth.
– Pour the cream cheese mousse onto the chocolate genoise. Keep refrigerate for at least 6 hours then serving with shaved chocolate.