Mint-White Chocolate Mousse Cake
Before I get to the details of this cool minty mousse cake, I'd like to introduce you to someone.
This is my friend, Morgan. She's pretty much my favorite photographer in all the land.
I recently asked her if she'd be interested in helping me put together a book trailer. Now, this was no small request and I was afraid she's say no, but she didn't! (You can read her recount of this here). One Saturday last month, she drove from her home in Alabama to my home in Tennessee and we got started.
At the last minute, I decided to use a chocolate transfer sheet that had been languishing in my pantry for months. I should have used it earlier, as the pattern was a little unstable, but I still really love the results.
Looking for chocolate transfer sheets? You can find them here. The striped chocolate cigarettes are made by Dobla, and I found them at World Market.
If you need some how-to's on putting this cake together, see my Crown Jewel Cake tutorial on how to line the pan with joconde. Also see my Chocolate-Honey Cake for tips on applying the chocolate transfer sheet.
Mint-White Chocolate Mousse Cake
Yield: one 7-inch cake, 6-8 servings
Make the Joconde sheet cake:
1 cup almond flour
3/4 cup confectioners’ sugar, sifted
½ cup all-purpose flour
½ cup dark chocolate cocoa powder (unsweet)
4 eggs
1 egg yolk
4 egg whites
1/4 cup superfine sugar
2 tbsp. melted butter
Preheat the oven to 450°F..
Line an 11.5 x 17-inch jelly roll pan with parchment paper.
Using a stand mixer fitted with the paddle attachment, beat the almond flour, confectioners’ sugar, all-purpose flour, whole eggs, and egg yolk until combined, stopping to scrape down the sides of the bowl as necessary.
In a separate bowl, whip the egg whites with an electric hand mixer. When the egg whites are foamy, gradually add the superfine sugar until a white, shiny meringue forms.
With a large rubber spatula, gently fold the meringue into the almond-flour mixture.
Add the melted butter and gently fold again, being careful not to deflate the batter.
Bake for 5 to 8 minutes or until the cake springs back when pressed in the center. Remove from the oven and let cool slightly.
Invert the cake onto a sheet of parchment and carefully peel away the parchment paper. Trim the edges of the cake with a serrated knife. Set aside.
Have ready a 7” springform pan. Trim edges and cut one long piece of joconde big enough to fit around the inside of the 7" springform pan. You may have to piece together with a small portion of cake to line the entire circumference of the pan.
Using the bottom of your pan as a guide, cut a circle of cake from the joconde and press it into the bottom of the pan evenly (you may need to trim the circle slightly for it to fit perfectly). Set joconde-lined pan aside.
Make the white chocolate mint mousse:
If you're not interested in making this entire cake, this mousse recipe can be made and poured into a parchment-lined loaf pan. If you go this route, be sure to thoroughly chill before turning out onto a serving plate; slice into individual servings. Creme de menthe can be used to taste in place of the mint extract.
1/4 oz. package of powdered gelatin (about 2 tsp.)
2 tbsp cold water
3 egg yolks
1/2 cup sugar
1/2 cup milk, hot - (put in the microwave for 30+ seconds)
8 oz. high quality white chocolate, chopped (I used Ghirardelli white chips)
½-1 tsp mint extract (add to taste)
Few drops of green food coloring
1 1/2 cups whipping cream.
Place 2 tbsp water in a medium saucepan and sprinkle gelatin over water. Let stand for 1 minute. Whisk in egg yolks and sugar; mix well. Stir in hot milk. Cook over medium heat, whisking constantly. Cook until thickened considerably 7-10 minutes. When done, it should be thick enough to coat the back of a spoon. Stir in melted chocolate and blend with a whisk until chocolate has melted and even in color (no streaks!). Let cool.
When mixture has cooled somewhat, stir in mint extract and green food coloring.
Whip cream until stiff peaks form.
Gently fold whipped cream into the cooled chocolate-mint mixture until well blended.
Assembly:
½ cup white chocolate
1 chocolate transfer sheet, your choice of pattern
1 cup prepared whipped cream
Chocolate cigarettes, curls or shavings
Pour as much of the mousse as possible into the joconde lined pan; smooth the top. (you will have a little mousse and joconde cake left over. I suggest making a single-serving trifle).
Place mousse cake into the freezer for 2-3 hours, or until firm. Remove from freezer and remove cake from springform pan. Measure side of joconde cake and cut the chocolate transfer sheet to size. Melt white chocolate chips in the microwave at 30 second intervals until smooth. Let chocolate cool slightly, then spread onto the chocolate transfer sheet with an offset spatula in one or two even strokes. Allow chocolate to harden then peel away the acetate, revealing the patterned chocolate.
Pipe whipped cream in a florettes in the middle of the cake (I used Wilton #133 tip). Decorate with chocolate cigarettes, curls or shavings.
Serve frozen or allow cake to thaw in the refrigerator and serve cold. Keep uneaten portion wrapped in plastic wrap and store in the refrigerator or freezer.
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