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Triple Chocolate Mousse Cake, Crossants Bistro & Bakery

Ingredients

Pecan Crust
1 1/2 cups finely ground pecans
1/3 cup granulated sugar
1 pinch of salt
1/2 stick unsalted butter (melted)

Fudge Layer
8 ounces chocolate chips
1/2 stick unsalted butter
1 tablespoon light corn syrup
1 cup heavy cream

Mousse Layer
8 ounces unsalted butter
1 1/2 cups light brown sugar
3 1/2 ounces chocolate chips, melted
4 eggs

Chocolate Ganache
1 cup chocolate chips (semi-sweet)
2/3 cup heavy cream

Whipped Cream
2 cups heavy cream
Whip in KitchenAid until light and fluffy.  

 

Directions

Pecan Crust
Mix all ingredients together until incorporated.  Press into the bottom of a 9-inch greased spring-form pan. Bake at 325 degrees for 8 minutes. Let crust cool.

Fudge Layer
Combine chocolate chips, butter and corn syrup in a microwave-safe bowl. Heat 30 seconds at a time, stirring each time until completely melted. Whisk in heavy cream. Pour into spring-form on top of pecan crust. Spread evenly. Chill overnight.

Mousse Layer
Fit KitchenAid mixer (or similar mixer) with paddle attachment. Cream cold butter and brown sugar until combined and creamy. Add melted chocolate. Mix until combined. Remove paddle attachment and fit mixer with whip attachment. Whip on high, adding 1 egg at a time until incorporated. Pour mousse mixture onto chilled fudge layer in spring-form pan. Spread evenly. Chill in freezer overnight. Remove cake from spring-form pan.

Chocolate Ganache
Heat in microwave-safe dish 30 seconds at a time until melted. Whisk until cream is completely incorporated.

Whipped Cream
In separate bowl combine whipped cream with half of ganache mixture. Fold together until incorporated. With offset spatula spread on top of mousse cake.  Pour remaining ganache on top of cake and chill for 1 more hour. Refrigerate any remaining cake.
 

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Current Issue: June/July 2017

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