Dark Chocolate Mousse
This mousse recipe is to be used for about a 20 cm round cake with a raspberry center (recipe for raspberry mousse found above)
Serves: 20 cm round cake
  • 31 g sugar
  • 37 g egg yolks (about 1½)
  • 75 g whole eggs (about 1½)
  • 187 g dark chocolate
  • 31 g butter
  • 18 g Creme de Cacao
  • 5 g gelatin
  • 30 g cold water
  • 500 g cream
  1. Start by blooming the gelatin in a small bowl with the cold water. Set aside.
  2. Whip the cream. Set aside in the refrigerator.
  3. Melt the chocolate and butter together in the microwave.
  4. Beat the egg yolks and the sugar in the mixing machine until light and fluffy and doubled in size.
  5. Meanwhile melt the gelatin carefully in the microwave.
  6. Mix the chocolate and butter into the whipped eggs.
  7. Add the Creme de Cacao to the gelatin along with a spoonful of whipped cream.
  8. Add the gelatin mixture to the eggs and chocolate.
  9. Finally, fold in the whipped cream.
  10. Pour ⅓ into the cake ring and gently smooth the mousse. Place the frozen raspberry center on top of the chocolate mousse.
  11. Finally, fill the chocolate mousse to the top. Lightly tap to remove any air bubbles.
  12. Place in the refrigerator for a few hours.
Recipe by Baking My Way Through Germany at http://www.bakingmywaythroughgermany.com/2015/07/birthday-chocolate-mousse-cake-with-raspberry-center/