Scratch-made Chocolate Mousse With Strawberries Recipe
Layers of fine Belgian white chocolate mousse between dark chocolate sponge cake and topped with decadent chocolate ganache.
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Ingredients
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Chocolate Sponge Cake
White Chocolate Mousse
Chocolate Ganache
Toppings
Method
Chocolate Sponge Cake
- 1
Prepare the Batter
Preheat your oven to 350°F (175°C). In a bowl, mix together all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
- 2
- 3
Bake the Cake
Pour the batter into a greased 9-inch round cake pan. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let it cool completely.
White Chocolate Mousse
- 4
Melt the Chocolate
In a heatproof bowl, melt the white chocolate over a double boiler or in the microwave in 30-second intervals until smooth. Let it cool slightly.
- 5
Prepare Gelatin
In a small bowl, sprinkle gelatin over cold water and let it sit for about 5 minutes to bloom.
- 6
Combine Mixtures
Heat the gelatin mixture until dissolved, then stir it into the melted chocolate. In another bowl, whip heavy cream until soft peaks form. Fold whipped cream into the chocolate mixture gently until fully incorporated.
- 7
Chill the Mousse
Refrigerate the mousse for at least 1 hour until it thickens.
Chocolate Ganache
- 8
Make Ganache
In a saucepan, heat heavy cream until just simmering. Pour it over chopped semi-sweet chocolate in a bowl. Let it sit for a few minutes then stir until smooth.
- 9
Cool Ganache
Allow ganache to cool slightly before using it to top the cake.
Assembly
- 10
Layer the Cake
Cut the cooled chocolate sponge cake into two layers. Place one layer on a serving plate and spread half of the white chocolate mousse on top.
- 11
Add the Second Layer
Place the second layer of chocolate sponge cake on top of the mousse and spread the remaining mousse over it.
- 12
Top with Ganache
Pour the cooled ganache over the mousse layer and spread it evenly.
- 13
Garnish
Slice fresh strawberries and arrange them on top along with mint leaves for decoration.
