How to Make Smooth, Creamy Chocolate Mousse Filling, Delicious and Appealing

How to make chocolate mousse

• 1

  Make caramel

  Put 28g of sugar, 8ml of corn syrup, 8ml of water, and 1 teaspoon of salt into the pot. Then place the pot on the stove, turn on the heat to low, and stir well until the sugar dissolves.

  During the caramel cooking process, remember to gently shake the pot or stir lightly to avoid burning at the bottom. Cook until large bubbles like soap appear, and the syrup turns a golden color, then turn off the heat.

  Divide 11ml of warm water into small portions, then gradually add it to the caramel pot, stirring until the caramel is slightly diluted.

  

  

  
• 2

  Make the caramel mousse layer

  Dissolve 2g of gelatin powder in 10g of purified water, then add to the caramel pot and stir well.

  Next, add 10g of condensed milk and stir until the milk dissolves. Then strain the mixture through a sieve to remove any undissolved gelatin powder, ensuring a smooth mixture without lumps.

  Then add 85g of heavy cream and 5g of sugar, using a flat whisk to stir in circular motions until the mixture is well combined and turns light brown.

  Finally, put the caramel mousse into a piping bag, then fill a 6cm round cake mold about 1/3 full. Place it in the freezer for about 1 – 2 hours for the mousse layer to set.

  

  

  

  
• 3

  Melt chocolate and sift flour

  Place 20g of milk chocolate, 25ml of unsweetened fresh milk, and 15g of vegetable oil into a bowl. Then set it over a bowl of hot water and stir until the mixture melts.

  Sift 30g of cake flour, 15g of cocoa powder, and 1/4 teaspoon of baking powder through a sieve one by one. Then mix all the dry ingredients together.

  

  

  
• 4

  Mix the cake batter

  Use a whisk to beat 2 egg yolks with 15g of sugar. Gradually pour the chocolate mixture into the egg mixture, stirring continuously until the mixture is well combined.

  Sift the cake flour again through a sieve into the chocolate egg mixture. Then use the whisk to mix the ingredients in a circular motion to achieve a uniform mixture.

  Next, prepare a bowl of hot water and place the beaten mixture bowl into it to soften the mixture.

  

  

  

  
• 5

  Pour into the mold and bake the cake

  Put 2 egg whites into a bowl, use a mixer to beat at low speed for about 30 seconds, then increase to high speed. Divide 20g of sugar into 2 parts, adding sugar while beating the egg whites until the mixture is soft and fluffy, then turn off the mixer.

  Take the cake batter out, then add the whipped egg whites into the bowl, using a spatula to mix evenly in a circular motion and fold from the bottom up until the mixture is well combined.

  Line the cake mold with baking paper (18x18cm), then pour the cake mixture into the mold, spreading it evenly, and gently tap the mold on the table to break any air bubbles inside.

  Preheat the oven to 180 degrees Celsius for 10 minutes. Next, place the cake in the oven and bake for about 13 – 15 minutes at 165 degrees Celsius.

  Once baked, use a 6cm round mold to cut the cake into round pieces.

  

  

  

  
• 6

  Boil the egg milk

  Place a pot on the stove, add 1 egg yolk, 20g of sugar into the pot, and use a whisk to beat the egg. Then add 3ml of vanilla extract, 50ml of fresh milk, 48g of heavy cream, and stir the mixture well.

  Next, turn on the stove to medium heat, heating and stirring the mixture. Use a thermometer to measure the mixture until it reaches about 79 – 80 degrees Celsius, then turn off the heat to prevent the egg from cooking.

  

  
• 7

  Make the chocolate mousse layer

  Sift the egg milk mixture through a strainer to remove any egg residue. Then dissolve 3g of gelatin powder in 15ml of warm water, and add the gelatin to the egg milk mixture.

  Melt 95g of dark chocolate and 30g of milk chocolate. Then add the chocolate to the egg milk mixture and mix well.

  Next, add 220g of heavy cream, using a whisk to mix the mixture until smooth and creamy, then place it in a piping bag.

  Prepare a cake pan of size 7cmx6cm, using parchment paper to wrap it according to the roundness of the mold and secure it with tape.

  Finally, squeeze the mixture into 1/3 of the cake mold.

  

  

  

  
• 8

  Making the chocolate sauce layer for decoration

  Add 57ml of water, 60g of sugar, and 89g of corn syrup into a pot, stirring well.

  Place the pot on the stove over medium heat. Heat the mixture until it reaches about 100 – 103 degrees Celsius, then turn off the heat.

  Next, add 7g of gelatin and 50g of condensed milk to the pot, stirring until the milk is completely dissolved. Then add 95g of dark chocolate (melted), stirring well.

  Strain the mixture through a sieve, and use a hand mixer to lightly beat the mixture for about 20 – 30 seconds until the sauce is slightly frothy, then turn off the mixer.

  
• 9

  Completion

  Remove the caramel mousse layer from the mold. Place it on top of the chocolate mousse mixture.

  Next, add more chocolate mousse mixture on top of the cake to cover it. Sprinkle some chopped almonds on top and then add more chocolate mousse, spreading it evenly.

  Then, place the chocolate layer on top. Use plastic wrap to cover the cake mold, then place it in the freezer for about 2 – 3 hours to fully freeze the cake.

  Finally, once the cake is frozen, remove it from the mold and peel off the parchment paper. Flip the cake over and drizzle chocolate sauce all over the cake.

  To further decorate for an appealing look, shave some chocolate to sprinkle on top along with the almonds.

  
• 10

  Final product

  The cake layer is covered in chocolate on the outside, with a slight shine. When you cut a piece of the cake, you will see that it is layered into 4 visually appealing layers, with soft, smooth sponge cake alternating with a rich, slightly bitter mousse layer of chocolate. Surely this cake will make you fall in love!