Individual Nutella and White Chocolate Mousse Cakes

In addition to making the dolmathes as one of the many appetizers we had during my brother's celebratory dinner last week, I also prepared a dessert. A year ago I bought a "mini cheesecake pan" which I used to make over 72 little cheesecakes last year for my dad's big 50th birthday party. Since that time I have used the pan repeatedly to make miniature cheescakes for various occasions. This year we are having a smaller scale party and I wanted to make individual desserts again but rather than cheesecake I wanted to make mousse cake.

I decided to use nutella rather than chocolate, just for some variety, and when I searched for nutella mousse recipes most came back with just two ingredients: nutella and whipping cream. I wasn't sure if the mousse cakes would hold up without any stabilizing factors in them so I decided to experiment and make one batch regular and add gelatin to the second.

Although both initially came out of the molds easily, after about twenty minutes it was clear that the regular batch was starting to soften and lose its shape while the gelatin ones remained in perfect form. The gelatin definitely was more practical in terms of serving the cakes at a party because they didn't have to be consumed right away. However convenience came at at a price: the regular mousse cakes were definitely creamier and, in my opinion, tasted better than the gelatin version.

Still not satisfied, I decided to experiment further by using slightly less of the nutella mousse and adding some white chocolate flavored mousse to the top of the cakes. I decided to use the gelatin again but this time divide it between the two flavors. The end result was closer to the creamy taste of the regular mousse, though not exactly the same, but still had enough stability from the added gelatin. My mom was extremely pleased with the individual cakes and approved of them for the upcoming birthday party.


Individual Nutella and White Chocolate Mousse Cakes
Note: Makes 12 individual mousse cakes. If you do not own a pan where you can easily unmold the mousse cakes I suggest using a large cupcake liner that can be peeled away.


For the crust:

• ½ cup graham cracker crumbs
• ½ tbsp powdered sugar
• ½ tbsp cocoa powder
• 2 tbsp butter, melted

Combine all of the ingredients for the crust in a small bowl and distribute evenly amongst the 12 cups or liners. Bake at 350 degrees for five minutes. Remove from the oven and set aside to cool.

For the mousse:

• ½ cup nutella
• ¼ tsp espresso powder
• 3 oz (85 g) white chocolate
• 1 tsp vanilla
• 2 cups heavy whipping cream
• 1 envelope (1 tbsp) gelatin
• 4 tbsp water

1. Mix the espresso powder with the nutella and set aside.
2. In a small saucepan, heat ½ cup of the whipping cream on a low heat until it starts to simmer and almost boil.
3. While the cream is heating, dissolve the gelatin in the water. Once the cream is heated through, add the dissolved gelatin and mix thoroughly to incorporate.
4. Divide the heated cream evenly between the bowl containing the nutella and another containing the white chocolate. (You may want to pour the cream into a measuring cup so that you know how much is half)
5. Mix the hot cream in each bowl with the ingredients inside, making sure it is well mixed and smooth. Add the teaspoon of vanilla to the white chocolate bowl as well.
6. Beat the remaining 1½ cups of whipping cream on high speed until soft peaks form.
7. Add a little more than half of the whipped cream to the nutella bowl and the remaining whipped cream to the white chocolate bowl. The easiest way to do this is to add a little bit of whipped cream to the bowl first, mix it well, then add the rest and gently fold in until no streaks remain.
8. Distribute the nutella mousse amongst the cups, making sure to not let it get on the sides, then top with the white chocolate mousse.
9. Put the mousse cakes in the fridge for at least 3-4 hours to allow the mousse to set then serve by either gently unmolding them or peeling away the liner.

Chocolate Mousse Cheesecake

I had a particularly difficult time deciding on what type of cake to make for my grandmother’s 70^th birthday this year. When she originally called me and requested I make a cake, she gave me no guidance and said she would be pleased with anything I baked. Although I make plenty of birthday cakes for my family I felt that for such a special birthday I needed to make an extra special cake.

I solicited the opinions of many people but still I wasn’t satisfied with any of their suggestions. I almost started to make a traditional Russian cake that my mom told me about but later decided against it. The recipe used agar agar, an ingredient I had heard of but never worked with before. I thought it best to gain some experience with it before I tried making a cake for such a big occasion.

With only days left until the birthday, I was quickly running out of options and settled on repeating a previous cake I had made for my mom’s birthday, a white chocolate raspberry cheesecake. But then, just as I had conceded in my recipe search, I found a recipe for a cake that sounded like a slice of heaven.

This cake was everything I had hoped it would be for my grandmother’s birthday. It featured a chocolaty Oreo crumb crust, followed by a smooth white chocolate cheesecake, then a lighter than air French chocolate mousse, and topped with a rich dark chocolate ganache. According to my aunt…it was magnificent.

Even though it took my so long to find the perfect recipe, I was so satisfied in the end. As was everyone else at the party it seemed. In addition to the cake I also made cherry-filled and mango/peach-filled macarons. The party was a big success and my grandmother thanked me for contributing with my dessert. 

Chocolate Mousse Cheesecake

Note: This recipe uses a French chocolate mousse, which is produced using raw eggs. If concerned, you can substitute with a gelatin-based mousse, such as this one, but I do not know how it will taste within this recipe. 

For the crust:

• 2 cups chocolate wafer crumbs
• ½ cup unsalted butter, melted

Combine the Oreo crumbs and melted butter and transfer to an 11" springform pan, pressing down gently along the bottom and sides. Bake at 350 degrees Fahrenheit for 8 minutes then set aside to cool.

 

For the cheesecake:

• 24 oz (3 x 8 oz packages) cream cheese, room temperature
• 1 cup sugar
• ½ tsp salt
• 1 tsp vanilla
• 3 large eggs
• 1 cup heavy cream
• 100 g white chocolate, melted 

1. Beat the cream cheese on medium-high speed for about a minute, until smooth.
2. Beat in the sugar and salt and continue beating on medium speed until the cream cheese is light. Scape down the sides of the bowl as necessary.
3. Beat in the vanilla and then the eggs, one at a time, making sure to incorporate each one before adding the next.
4. Reduce the speed to low and beat in the heavy cream, then the melted, and slightly cooled, white chocolate. Make sure everything is incorporated but do not overmix the batter.
5. Pour the mixture into the cooled springform pan and bake for 50 minutes at 325 degrees Fahrenheit using a hot water bath or by placing a pan of hot water on the lowest rack beneath the cake.
6. Without opening the oven door, turn off the oven and leave the cake to cool for 1 1/2 hours inside the oven. Afterward, remove from the oven and cool to room temperature before refrigerating for at least 4 hours, though preferably overnight.

 For the French chocolate mousse:

• 8 oz (224 g) dark chocolate
• 4 tbsp butter
• 4 large eggs, separated
• ⅔ tsp cream of tartar
• ⅓ cup + 2 tbsp sugar
• ⅔ cup heavy cream
• 1 tsp vanilla

1. Melt the chocolate and butter together in a small heat-proof bowl set over gently simmering water. Once completely melted, set aside to cool slightly.
2. Add the egg yolks, one at a time, using a whisk to fully incorporate. Set aside.
3. In another bowl, beat the egg whites until foamy. Add the cream of tartar and continue to beat.
4. Gradually add in the ⅓ cup of sugar and continue beating until stiff peaks form. Set aside.
5. In a separate bowl, beat the heavy cream until it begins to foam. Add the vanilla and remaining
   2 tablespoons of sugar. Continue to whip the cream until it holds soft peaks. Set aside.
6. Gently fold ¼ of the egg whites into the chocolate mixture to lighten it. Fold in the remaining egg whites. Then, delicately fold in the whipped cream. Try not to overwork the mousse, but make sure the cream is blended in well and no white streaks remain.
7. Using a rubber spatula, spread the mousse on top of the cooled cheesecake while still in the springform pan. Return the cake to the refrigerator to allow the mousse to set.

For the chocolate ganache:

• ¾ cup heavy cream
• 210 g dark chocolate, broken into pieces
• 1½ tsp vanilla

1. Heat the cream and vanilla in a small sauce pan over medium-low heat just until it almost starts to boil. 
2. Pour the hot cream over the chocolate pieces and whisk the mixture until smooth. Allow the ganache to cool slightly.
3. Remove the cake from the refrigerator and, using an offset spatula, carefully spread the ganache over top of the mousse. Start at the center of the cake and work outward but be aware that the cold temperature of the cake will cause the ganache to firm up, so work fairly quickly.
4. Return the cake to the refrigerator for at least an hour for the ganache to set.

Chocolate Raspberry Mousse Torte

To say that I have been dreaming of making this cake for a while is an understatement. I first found this recipe back in March and wanted to make it for my own birthday. However in preparation for the cheesecake contest that never happened I made a chocoloate cheesecake. No worries, I told myself, I decided to make it in May for my cousin's birthday. But unfortunately (or maybe fortunately) the guest list was too big and I knew the cake wouldn't be able to feed so many people so I opted for making macarons instead.

My next attempt at making this cake was for my aunt's birthday mid-August but once again the opportunity passed as she decided to go on vacation and did not celebrate her birthday with us this year. After that my brother's birthday was next on the list and I spent a week convincing him to let me make this cake for him. This time I actually bought all of the ingredients and started to make the cake. But due to the fact that I was working all week leading up to his birthday, including two night shifts, I realized the cake had too many steps for me to be able to complete it in time so I changed gears and made cheesecake instead.

Luckily, another occasion presented itself quickly and I since I already had the chocolate genoise baked I was determined to finally finish this cake. My older cousin, who spent the last five months in Europe studying and traveling, was coming home and the whole family was invited to come over for dinner. I eagerly volunteered to bring dessert and planned to finish the cake the day before.

I am happy to report that my much anticipated cake fantasy came to life and the result was delicious. I'm not going to lie and say it was easy, but then again no mousse cake really is. On the contrary it was time consuming and the directions were a little confusing. But the end result was well worth the effort. I especially enjoyed the hidden layer of nutella spread over the chocolate genoise between the layers of mousse. The mousse itself had a rich raspberry flavor and was velvety smooth. My family enjoyed the cake and I felt accomplished for finally making it after nearly six months.

Chocolate Raspberry Bavarian Torte

For the chocolate genoise:

• 3 large eggs + 3 large egg yolks, room temperature
• ¾ cup sugar
• ⅛ tsp salt
• ⅓ cup flour
• ⅓ cup cornstarch
• ¼ cup cocoa powder

1. In a heat-proof bowl, vigorously whisk together the whole eggs, egg yolks, sugar and salt, Place the bowl over pan of simmering water and continue whisking until the mixture is warm.
2. Once warm, remove the bowl from the water and beat until mixture is cooled and increased in volume This will take 5-7 minutes, and the batter should be thick and leave a trail when the beaters are lifted from the bowl.
3. Sift together the flour, cornstarch and cocoa.  Add the dry ingredients to the beaten egg mixture, gently folding in with a rubber spatula.  
4. Pour the batter into a well-greased 8" round cake pan. Bake for 30 minutes at 350 degrees Fahrenheit or until the cake springs back when touched with finger. 
5. Cool the cake in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely.

For the raspberry mousse:

• 24 oz (680 grams) frozen unsweetened raspberries
• ¾ cup sugar
• 2 envelopes unflavored gelatin powder
• 2 cups heavy cream

1. Combine the raspberries and sugar in a saucepan. Heat to a boil and simmer 10 minutes. Strain the mixture through a fine-mesh sieve into bowl.  You should have about 2 cups of raspberry pulp and juice combined. Set aside ¼ cup of the juice for the raspberry syrup. Cool to room temperature.
2. Add ⅓ cup boiling water to the gelatin and stir for 1-2 minutes to dissolve. Add the dissolved gelatin liquid to the raspberry purée.
3. Beat the heavy cream at high speed until stiff peaks form. Fold the raspberry mixture into the whipped cream.

For the raspberry syrup

• Reserved ¼ cup raspberry juice from above
• ¼ cup sugar
• ⅓ cup water

Combine sugar and water in a small saucepan over medium heat and bring to a boil. Remove from the heat and stir in the raspberry juice then allow to cool.

For the assembly:

Note: In addition to the above ingredients, you also need to warm 1 cup of Nutella for 30-45 seconds in the microwave so that it becomes easy to spread.

1. Level the cake with a serrated knife then cut the chocolate genoise horizontally into two equal layers. 
2. Place one 8" layer, centered, in the bottom of a 9" springform pan, cut side up. Brush with half of the raspberry syrup and spread half of the Nutella over the cake layer.
3. Pour half of the raspberry mousse over and around the sides of the cake. Lightly drop the pan on the counter top one or two times to ensure the cream settles into the empty ring around the genoise.  
4. Top with the other cake layer and brush with remaining syrup and Nutella. 
5. Cover with remaining raspberry mousse. Drop on the counter top as before.  The cream  should completely fill the pan. Level the top with a large off-set spatula. 
6. Cover and refrigerate until the mousse sets, at least 4 hours.

Nutella Espresso Mousse Brownies

I can't believe it's been a month since I posted any new dessert recipes. I guess after all of my holiday baking I took somewhat of a break from desserts and focused more on cooking, as well as bringing back some favorites from the past. Last night, however, I had the perfect excuse to bake something new as my family came over to see pictures from my parents' recent trip to Australia.

These brownies turned out to be a huge hit amongst my family members and were received with much more enthusiasm than I had anticipated. That's not to say that I didn't think they would taste bad; I was just surprised at how much everyone loved them and how many questions I received about them.

The original recipe called for making the brownies in an 8" x 8" pan but my pan was occupied at the time. However I used my super math skills and calculated that using a round cake pan with a 9" diameter would yield the same result without me having to adjust the quantities. True, the baking time was slightly less but that just made the whole thing faster and by using a springform pan I was able to just pop the entire thing out and slice it like a cake instead of into squares, as is typical of a brownie.

The truth of the matter was that the recipe was super easy and kind of reminded me of a cheater's version of a double layered chocolate mousse cake. The espresso flavor was quite pronounced in the mousse but I think it complimented the nutella well. My only complaint would be that I felt the brownie layer was too dense compared to the airy mousse and it felt like two separate desserts in my mouth. My mom, a lover of dense, fudgy brownies did not feel the same. I would have paired the mousse with a lighter, more cakey brownie and I might try that in the future.

Nutella Espresso Mousse Brownies
Note: I used a 9" springform pan and therefore my "brownies" turned out to be more of a cake. The directions posted below reflect the original brownies, meant for an 8" x 8" pan. If using a 9" round cake pan, keep the quantities the same and decrease the baking time by 5 minutes. 

For the brownie layer:

• ½ cup unsalted butter, melted
• 1 tbsp instant espresso powder
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla
• ⅓ cup cocoa powder
• ½ cup flour
• ¼ tsp salt
• ¼ tsp baking powder

For the mousse layer:

• 2 tsp instant espresso powder
• 1 tbsp hot water
• ¼ cup nutella
• 1 cup heavy cream

1. Sift together the cocoa powder, flour, salt, and baking powder. Set aside.
2. In a separate bowl, whisk the instant espresso powder in the melted butter until dissolved. 
3. Add the sugar and beat until fully incorporated. 
4. Beat in the eggs, one at a time, then the vanilla. 
5. Stir the dry ingredients into the mixture just until incorporated then pour into a well-greased or parchment lined 8" x 8" pan. Bake at 350 degrees Fahrenheit for 28-30 minutes or until a toothpick inserted into the center comes out clean. Set aside to cool.
6. To make the mousse: dissolve the instant espresso in the hot water and then whisk with the nutella. 
7. Beat the heavy cream on medium speed until stiff peaks form. Take a spoonful of the whipped cream and whisk into the nutella espresso mixture to loosen it. Add the mixture to the rest of the whipped cream and gently fold in with a spatula until no streaks remain.
8. Pour the mousse over the cooled brownie layer and smooth the top. Refrigerate for at least 2-3 hours to allow the mousse to set then remove from the pan and cut into squares.

Chocolate Mousse Cake

Wow it has been a while since I have posted any new recipes! I have to admit I have been pretty busy and as a result have not as much time in the kitchen as I usually do. Also, most of my cooking and baking as of late has been repeats on family favorites or requests. However in anticipation of my mom's birthday coming up I knew that I would be making a cake for the occasion. My parents decided to have some friends over this weekend for a seafood fest and I used their dinner as a test run for the cake I plan on making in two weeks.

Coming off of my recent successes with the triple chocolate mousse cake and the chocolate and fruit mousse cake I decided to once again make a mousse cake. I wanted to make more of a traditional mousse cake, kind of like the ones you would expect to find in a bakery or store. This meant finding a recipe for a genoise cake, which is the light and airy sponge cake typically found layered in a mousse cake. I paired the genoise with the white chocolate mousse from my own birthday cake I made in March and the chocolate glaze from the coffee cheesecake I made for my brother's birthday in August. In addition I also made a raspberry simple syrup to lightly soak the genoise cake and add an extra flavor.

In the end my parents and their guests all enjoyed the cake and some people asked for seconds. Due to the fact that my mother will be having a rather large gathering for her birthday and requested that I make two of the same cake so that there will be enough servings, I have decided to simplify the recipe. Rather than cutting the genoise cake in half and layering it with the mousse I will simply make the cake with a single layer of genoise and the white chocolate mousse all around. Considering that the mousse was my mom's favorite part of the cake I don't think she will mind. Hopefully everyone will love this cake when it is served again in two weeks.

Chocolate Mousse Cake
Note: I have included the recipe for the genoise cake along with assembly instructions for the simplified version of the mousse cake. Please use the links from above for the white chocolate mousse and chocolate glaze.

• ½ cup flour
• ⅓ cup cocoa powder
• ¼ tsp salt
• 4 large eggs
• ⅔ cup sugar
• 1 tsp vanilla
• 3 tbsp unsalted butter, melted and hot

For the raspberry simple syrup:

• 1 cup sugar
• 1 cup water
• ¾ cup fresh raspberries

To make the raspberry simple syrup combine all of the above ingredients in a small saucepan over medium heat. Once the sugar dissolves, reduce the heat to low and let it simmer for 15-20 minutes. Remove from the heat and strain to remove the raspberry solids.

1. Sift together the flour, cocoa powder, and salt and set aside.
2. In a heatproof bowl, whisk together the eggs and sugar over a saucepan of lightly simmering water. Whisk constantly and continue to heat until the mixture is lukewarm to the touch, about 3-5 minutes.
3. Remove mixture from the heat and beat on high speed until it has cooled and tripled in volume, about 3-5 minutes. It should look like softly whipped cream and form ribbons and fall back upon itself when lifting the beaters. Beat in the vanilla.
4. Carefully fold one third of the flour mixture into the beaten batter using a large spatula. Fold in the remainder but be careful not to overmix. 
5. Take 1 cup of the cake batter and fold it into the hot melted butter. Once it is an even consistency add the butter to the cake batter and gently fold in until evenly incorporated. 
6. Pour the batter into a well greased 9" pan lined with parchment paper on the bottom (not necessary but definitely makes it easy to take out after). Bake for 20-25 minutes at 350 degrees Fahrenheit or until a toothpick inserted into the center comes out clean.  
7. Cool the cake to room temperature then carefully remove from the pan. It can be stored for two days in the fridge before assembling for the mousse cake.

To assemble the mousse cake:

1. Lay the genoise cake in the center of an 11" springform pan.
2. Using a pastry brush, generously soak the cake with the raspberry simple syrup. There will be extra syrup left over however make sure to really soak the cake so that it becomes moist.
3. Pour the white chocolate mousse over top of the genoise cake and smooth out the top.
4. Store in the refrigerator for at least four hours, though preferably overnight, so that the mousse can set.
5. Once the mousse has set, carefully run a knife around the inside edge and release the cake from the pan. Cover with the chocolate glaze, making sure it is room temperature so that it does not melt the mousse.

Chocolate and Fruit Mousse Cake

I'm back! It has been a little less than a month since the last time I posted on the blog but I had a good reason...I went to Italy on a cooking vacation. The cooking took place during my first week in a tiny village called Carunchio located in the mountains of the Abruzzo region. Every day we would go on food related field trips, such as to an olive oil factory, salami factory, cheese factory, etc. We would also have daily cooking lessons where we learned to make local dishes and were taught by a great Italian chef named Dino. The experience was amazing, both because of the food and the fact that I got to spend a week surrounded by other foodies just like me.

Since my return I have to admit that I haven't been in the kitchen too much lately. It's not because I got tired of cooking (that day will never come) but rather because the weather has been so great. When it's hot outside I feel like the last thing I want to do is fire up the stove or the oven. However last week it was my favorite aunt's birthday and I had to head into the kitchen to make her a fabulous cake.

My aunt is a big lover of mousse cakes and I really wanted to challenge myself by making not just any mousse cake, but a layered one at that. Since my success with my own birthday cake back in March, a triple chocolate mousse cake, I have only made mousse once more when I made little neapolitan mousse cups. I remember back then struggling to find a good recipe for strawberry mousse. This time I did some research and created my own recipe to be used with raspberries and mango. I also decided to take the cake a step further and create a raspberry gelee for the top.

After working on the cake for three days I think my efforts truly paid off. Unfortunately none of the pictures I took do it justice but everyone was stunned by how gorgeous it looked with the bright layers. Not only did it look good but it tasted great too! I think the most successful component was the raspberry gelee; the concentrated flavor was somewhat tart and balanced the sweetness of the mousse well. It also brought out the raspberry flavor in the subsequent mousse layer.

Traditionally mousse cakes are layered with sponge cakes but because everyone in my family loves flourless chocolate cake I used that for the bottom layer. Looking back, I probably should have made a chocolate sponge because the flourless chocolate cake, although delicious, did not quite blend and match with the mousse layers. Also, the mango layer got a little lost between the strong flavors of the chocolate and raspberry. Despite these minor issues, I am very proud of how the cake turned out and I believe everyone thoroughly enjoyed it.

Chocolate and Fruit Mousse Cake
Note: I used the same recipe, substituting fruits, for both mousse layers. Therefore I will post the basic recipe and it can be adapted to any fruit. This cake involves many layers and each needs time to cool and set, therefore I recommend breaking down the recipe into stages and doing each layer separately with ample time in between.

For the mousse:

• 2 cups fresh or frozen fruit
• 4 tbsp sugar
• 1 envelope (1 tbsp) powdered gelatin
• 1/2 cup water (1/4 room temperature and 1/4 boiling)
• 1 1/2 cups heavy cream

For the gelee:

• 3 cups fresh or frozen raspberries
• 6 tbsp sugar
• 1 envelope (1 tbsp) powdered gelatin
• 1/2 cup water (1/4 room temperature and 1/4 boiling)

1. Bake the bottom flourless chocolate layer as per the instructions from the triple chocolate mousse cake. Allow to cool completely.
2. In a small saucepan over medium heat, combine the fruit and sugar for the mousse. Heat until the fruit starts to break down. 
3. Using a food processor or blender, puree the fruit until as liquid as possible. Pour through a fine mesh sieve to remove any chunks.
4. In a small bowl combine the powdered gelatin with 1/4 cup water. Allow to sit for 5 minutes then add 1/4 cup boiling water. Stir vigorously for 1-2 minutes or until all of the gelatin crystals dissolve.
5. Add the gelatin to the fruit puree and mix well to incorporate. Put the mixture into the refrigerator for at least 30 minutes, or until it is no longer hot and is quite cool.
6. Meanwhile, beat the cream on medium speed until it starts to thicken, about 30 seconds. Increase the speed to high and continue to beat until soft peaks form, about 30-60 seconds.
7. Whisk 1/3 of the whipped cream into the cooled fruit mixture to lighten it. Make sure the fruit is actually cool, otherwise the mousse will separate. Gently fold in the remaining whipped cream with a rubber spatula until no streaks remain.
8. Spread the mousse evenly on top of the flourless chocolate cake and place the pan into the refrigerator for at least 30 minutes to allow it to set somewhat before spreading the next mousse layer.
9. To make the gelee, follow the same instructions as with the mousse, but add only half of the gelatin water to the fruit. Pour the cooled fruit mixture on top of the second mousse layer once it has set and leave in the refrigerator for at least eight hours to set.

Neapolitan Mousse

Last weekend was Easter long weekend here in Canada and my parents decided to host a dinner party on Saturday night. This year, the beginning of Passover happened to coincide with Easter and we celebrated the first night with a Seder at my aunt and uncle's house. I contributed to the meal by making red wine poached pears with cranberry sauce. The Seder, termed Express Seder 2012 by my brother, went by smoothly and he did a great job leading the concise yet trilingual Seder in English, Russian, and Hebrew.

Obviously the dinner party being hosted by my parents the next day gave me an excuse to make something and after my success with the triple chocolate mousse cake from my birthday I decided to make another mousse dessert. I felt it was particularly appropriate for the occasion because mousse is Passover-friendly.

I wanted to use the dark and white chocolate mousse components from the cake because they were so delicious and in order to complete my Neapolitan creation I searched for a strawberry mousse recipe. I thought it would be fun to serve the mousse in little shot glasses and individual sized portions, so I whipped up each mousse and piped it into the glasses, refrigerating for about 30 minutes between layers to allow them to set a little.

Even though I followed the same recipe, somehow the dark chocolate mousse layer did not turn out as smooth and creamy as it had in the cake. Also, the strawberry flavor was more subtle and was overpowered by the dark chocolate; it could only be tasted if a bite excluding the last layer was taken.

Apart from the little Neapolitan Mousses, my mom also made a pavlova style cake that was filled with whipped cream and raspberries and then decorated with meringues. It looked beautiful and tasted great too! My mom was quite proud of her creation and it was definitely a big hit at the party.

In the end, my mom and I concluded that although a fun idea, the Neapolitan Mousses were definitely a lot of work and the same thing could be achieved in one large cake rather than piping individual desserts. The presentation was nice of course but the effort was a lot more than people realized. I was a little disappointed with how the bottom layer turned out, considering that I had made the exact same mousse so well just two weeks prior, but both the white chocolate and strawberry mousses were silky smooth and delicious. Many people came up to me afterward and complemented me on the dessert.

Strawberry Mousse
Note: I made the mousse and split it between 20 shot glasses. If making the mousse to eat on its own it would probably make 4-6 portions, depending on the vessel used.

• 2 cups strawberries, chopped and pureed
• 4 tbsp sugar
• 4 tbsp water
• 1 tsp gelatin
• 1 1/2 cups heavy cream

1. In a small bowl combine the water and gelatin and set aside to bloom.
2. Meanwhile, combine the pureed strawberries and sugar in a small saucepan and bring to a boil.
3. Once boiling, add the water-gelatin mixture and continue to heat until all of the gelatin has dissolved, about 3-5 minutes. 
4. Strain the strawberry mixture through a fine-mesh sieve into a large bowl and set aside to cool.
5. Meanwhile, beat the cream on medium speed until it starts to thicken, about 30 seconds. Increase the speed to high and continue to beat until soft peaks form, about 30-60 seconds.
6. Whisk 1/3 of the whipped cream into the cooled strawberry mixture to lighten it. Gently fold in the remaining whipped cream with a rubber spatula until no streaks remain. 
7. Carefully spoon the mousse into cups or bowls and chill for at least four hours to allow the mousse to set.

Note: If making the layered Neapolitan Mousse, use the two mousse recipes from the triple chocolate mousse cake for the dark chocolate and white chocolate layers. To assemble, use a piping bag or plastic bag with the tip cut off to carefully pipe each layer into the glasses. Allow for at least 30 minutes of chilling in the refrigerator between layers so that the mousse may partially set. 

Triple Chocolate Mousse Cake

Last week it was my birthday and I had the opportunity to celebrate it three times with my family and friends: once on the actual day and then twice more on the weekend. With all of these celebrations I was able to make not just one, but two cakes for the occasion. Many people, when hearing that I was baking my own birthday cake, asked me if I wouldn't rather someone make a cake for me. Those people clearly don't know me well because obviously baking cake is one of my favorite things to do and being able to bake my own is like a gift to myself. Luckily that question came only from acquaintances and not close friends...they know me better than that.

The funny thing about this cake in particular is that it is definitely not a "me" cake; I'm a cheesecake lover through and through. I don't really love mousse cakes, in fact I never order them in restaurants, and I'm more of a fruit lover than chocolate. So why, one may ask, did I choose to make this cake for my birthday. Well the answer is simple really: I saw this recipe months ago and very badly wanted to try it out. It was different than most cakes I make because it a) wasn't a cheesecake b) was a layered cake c) required a new technique I had never tried. All of these factors, and the fact that it came from my favorite food blog Annie's Eats, made me eager to make it. Originally I was going to make it for my grandmother's birthday, back in the beginning of February, but my mother advised me against it and we ended up making a traditional napoleon cake instead. Then I thought to myself that the next birthday coming up is my cousin's, all the way in May, and I knew she would want a cheesecake. So really that only left me one choice: make it for my own birthday.

Considering how long I had this recipe bookmarked there was a lot of build-up and anticipation in my mind. Even though I really wanted to try my hand at a mousse cake, ultimately I wasn't sure if I would actually like how it tasted; I just wanted the experience so badly! Well not only did the process go smoothly, but it tasted fantastic! The mousse was silky smooth and produced an effect of all three layers simultaneously blending together and melting in your mouth.

At first I was anxious to serve it to my family because we have quite a few "non-mousse-lovers" like me, but I think we have all been converted. Everyone at the table loved it, both for the taste and the texture, and I was shocked when my grandfather and dad each took a second piece. My only one criticism, based on my own personal preferences, is that I wish I had used a slightly less bitter chocolate such as a 60% instead of 72%. When I expressed this most of my family disagreed but I wouldn't have minded a little more sweetness, especially in the very bottom layer of the chocolate flourless cake. 

This mousse has definitely opened the door to a whole new world of cakes for me to make. Cheesecakes still stand as my number one favorite and I will always order that over a mousse cake any day of the week, but it's nice to have variety sometimes and know that I am capable of more.

Triple Chocolate Mousse Cake

For the bottom layer:

• 3/4 cup (6 tbsp) unsalted butter, cut into pieces
• 7 oz (200 g) dark chocolate, cut into pieces
• 3/4 tsp instant espresso powder
• 1 tsp vanilla
• 4 large eggs, separated
• 1/4 tsp salt
• 1/3 cup light brown sugar, packed

1. Combine the butter, chocolate, and espresso powder in a large heatproof bowl set over simmering water. Stir occasionally until completely melted and smooth. Set aside to cool for five minutes, then whisk in the vanilla and egg yolks until evenly incorporated.
2. Beat the salt and egg whites together on medium speed until foamy, about 30 seconds.
3. Crumble half of the brown sugar into the mixture and beat until incorporated, about 15 seconds. Repeat with the remaining brown sugar and then increase the speed to high and beat until stiff peaks form, about one more minute.
4. Using a whisk, mix 1/3 of the egg whites into the chocolate mixture to lighten it. Gently fold in the remaining egg whites with a rubber spatula until no streaks remain.
5. Pour the batter into a 9" springform pan with only the bottom greased and bake for 14-18 minutes at 325 degrees Fahrenheit, or until the cake is firm around the edges but the center is still soft and has just set. 
6. Remove from the oven and cool completely in the pan. If not making the second layer right away cover with plastic wrap and store in the refrigerator until ready to use.

For the middle layer:

• 2 tbsp cocoa powder
• 5 tbsp hot water
• 7 oz (200 g) dark chocolate, cut into pieces
• 1 1/2 cups heavy cream
• 1 tbsp sugar
• 1/4 tsp salt

1. Whisk together the cocoa powder and hot water in a small bowl and set aside.
2. Melt the chocolate in a heatproof bowl set over simmering water, stirring occasionally until smooth, then remove from the heat and let cool slightly.
3. Meanwhile, beat the cream, sugar, and salt on medium speed until it starts to thicken, about 30 seconds. Increase the speed to high and continue to beat until soft peaks form, about 30-60 seconds.
4. Beat in the cocoa water mixture until smooth. Once incorporated, whisk 1/3 of the whipped cream into the melted chocolate to lighten it. Gently fold in the remaining whipped cream with a rubber spatula until no streaks remain.
5. Pour the mousse into the springform pan over the cooled cake and tap gently on the counter a couple of times to remove air bubbles. Gently smooth the top with a spatula and wipe the inside edge to remove any drips. Refrigerate for at least 15 minutes while preparing the top layer.

For the top layer:

• 3/4 tsp powdered gelatin
• 1 tbsp water
• 6 oz (170 g) white chocolate, cut into pieces
• 1 1/2 cups heavy cream

1. In a small bowl, sprinkle the gelatin over the water and let stand for 5 minutes to soften.
2. Bring 1/2 cup of the cream to a boil in a small saucepan. Remove from the heat then add the gelatin mixture and stir until dissolved. 
3. Pour the hot cream over the white chocolate pieces in a medium bowl and whisk until the mixture is smooth. Set aside to cool to room temperature.
4. Meanwhile, beat the remaining cup of cream on medium speed until it starts to thicken, about 30 seconds. Increase the speed to high and continue to beat until soft peaks form, about 30-60 seconds.
5. Whisk 1/3 of the whipped cream into the melted chocolate to lighten it. Gently fold in the remaining whipped cream with a rubber spatula until no streaks remain.
6. Spoon the white chocolate mousse into the pan over the middle layer and smooth with the back of the spoon or an offset spatula. Refrigerate the cake for at least 2 1/2 hours so that it can properly set.