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Ingredients
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Cake Base
Chocolate Mousse
Chocolate Glaze & Curls
Assembly & Finish
Method
Cake Base
- 1
Prepare and bake a thin chocolate cake layer
Preheat oven to 350°F (175°C). Lightly grease an 8x8-inch baking pan or line with parchment; spread 1 tsp softened butter and dust lightly with cocoa powder. In a medium bowl whisk together flour, 1/2 cup granulated sugar, cocoa powder, baking powder, baking soda, and 1/4 tsp salt. In a separate bowl whisk egg, buttermilk, vegetable oil and vanilla until combined. Pour wet into dry and stir until just combined (do not overmix). Pour batter into prepared pan and smooth top. Bake 12–14 minutes until a toothpick comes out with a few moist crumbs. Let cool completely in pan on a rack. Once cooled, trim any domed edges so surface is flat; using a 1.5-inch round cutter, cut 18–20 rounds (depending on thickness) for bite-sized bases. Return rounds to pan or plate; reserve.
Chocolate Mousse
- 2
Melt chocolate
Chop 6 oz semisweet chocolate and place in a heatproof bowl.
- 3
Warm cream and combine
In a small saucepan, warm 1/2 cup heavy cream with 1/2 tsp instant espresso powder until just simmering (do not boil). Pour hot cream over chopped chocolate and let sit for 1 minute, then whisk until smooth. Whisk in 1 tbsp unsalted butter and a pinch of salt. Set chocolate ganache aside to cool to room temperature (it should thicken but remain spreadable).
- 4
Prepare egg yolk sabayon
While ganache cools, whisk together 2 egg yolks and 2 tbsp granulated sugar in a heatproof bowl until combined. Place bowl over barely simmering water (double boiler) and whisk constantly for 3–4 minutes until mixture thickens slightly, becomes pale and registers about 160°F if using a thermometer. Remove from heat and let cool slightly.
- 5
Whip cream
In a chilled bowl, whip remaining 1/2 cup heavy cream to soft peaks.
- 6
Combine to make mousse
Fold the cooled ganache into the yolk mixture until homogeneous. Then gently fold in the whipped cream in two additions, keeping the mixture light and airy. Transfer mousse to a piping bag fitted with a round or star tip for easy assembly, or chill in bowl until slightly firmer if you prefer to spoon.
Chocolate Glaze & Curls
- 7
Make glaze
Chop 3 oz dark chocolate and place in a small bowl. Heat 3 tbsp heavy cream until simmering and pour over chopped chocolate. Let sit 30 seconds, then whisk until smooth. Stir in 1 tsp butter and optional 1/2 tsp neutral oil for gloss. Keep glaze warm (set bowl over warm water) so it remains pourable but not hot.
- 8
Make chocolate curls
For curls, temper or gently melt 3 oz semisweet/dark chocolate until smooth. Spread a thin, even layer (~1 mm) of melted chocolate onto the back of a baking sheet or acetate sheet using an offset spatula. Let the chocolate set until just firm but still pliable (not fully hard; touching lightly leaves no melted fingerprint). Using a metal bench scraper or large ruler held at a 30–45° angle, push firmly and evenly across the chocolate to create curls. Work quickly in a cool room; if chocolate becomes too hard, briefly warm the back of the sheet over a pan of warm water until pliable, then scrape again. Transfer curls gently to a tray and refrigerate until assembly.
Assembly & Finish
- 9
Pipe mousse onto cake rounds
Place the cake rounds on a serving tray or parchment-lined sheet. Pipe a small mound of mousse (about 1–1.5 tbsp) on each round, or spoon and smooth into a domed shape. Chill bites for 20–30 minutes to set the mousse slightly.
- 10
Glaze the bites
Remove bites from fridge. Spoon or pour a thin layer of warm chocolate glaze over each mousse dome so it coats the top and drips slightly down the sides. Work quickly; the glaze should be warm but not hot to avoid melting the mousse or cake. Return to fridge for 5–10 minutes to set glaze.
- 11
Decorate with curls
Gently place 1–2 chocolate curls on top of each glazed bite. If desired, dust lightly with powdered sugar or a sprinkle of cocoa powder for contrast. Keep finished bites chilled until serving. For best texture, serve within 24 hours.