Tag Archives: chocolate mousse

Double Chocolate Mousse Cake

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Double Chocolate Mousse CakeThis Double Chocolate Mousse Cake was one of our premier offerings.  Both white chocolate and dark chocolate mousse team up with a deeply chocolate, yet light textured chocolate chiffon cake. The Double Chocolate Mousse Cake is beautiful, light and easy to make and while full of flavor is not overwhelming sweet.

After much testing, I came to the conclusion that chiffon cakes, because they use oil and not butter, have a longer shelf life than do butter cakes.  While the majority of our wedding cakes were butter cakes, if the cake was to be sold to our wholesale clientele or needed a shelf life, it was made with a chiffon cake or an oil based cake.

Chiffon cakes are one of the easiest cake to make. Basically, the dry ingredients are mixed together and the wet ingredients, except for the egg whites and a bit of sugar, are placed in the mixing bowl.  The dry ingredients are plopped on top and they are beat together.  No creaming or adding the flour in stages.  The only other thing is to beat the whites with the sugar and fold all of it together.  This Double Chocolate Mousse Cake is extremely dark in color and moist, providing a counter point to the white chocolate mousse filling and the dark chocolate mousse finish. Continue reading

Strawberry Verrines

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Strawberry Verrine

A verrine is a layered dessert or appetizer that is served in a small glass.  The glass allows for a beautiful vertical presentation.  Verrines originally came to us from France, but as with all foods we make them ours by the ingredients used.

With strawberry season upon us, this strawberry verrine is the perfect example of an updated classic dessert.   Many of the original dessert versions featured Bavarian cream which is set with gelatin.  There are usually three layers and anything goes.

This version actually consists of two recipes already on the blog.  Each changed just slightly to achieve this verrine.  This can be made a day or two ahead without the decorative strawberries on top.  The mousse consists of the Dark Satin Ganache to which I add whipped cream when it has cooled.  The top is pastry cream without the gelatin so it is a softer cream. The strawberries should be diced very small, about 1/4 inch so each mouthful gets a goodly amount that will blend with the other ingredients. Continue reading

27 Layer Tuile Torte

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Finished Whole, CutA variation of this magnificently layered Tuile Torte appeared in my first book, “The New Pastry Cook”.  It  is actually easy to make but it is time consuming. The fact that most of it can be done ahead makes it very possible.  Fourteen layers of tuile and 13 layers of mousse are a show stopper any way you look at it.  There is another view of a slice of the torte in the slide show above on my banner.

A series of tulle layers made on the bottom of an upside down 9″ round cake pan is the time consuming part.  How fast it goes depends upon how many pans you have and how fast you can spread the batter.

When I first went into business, there was one caterer who loved this so much, he served it at every upscale party they had.  When I had to make 20 of them, I pulled this from the list of available desserts.  I heard about it to the day I closed.  But 280 layers isn’t fast no matter how many pans you have or how fast  you are. Continue reading

Chocolate Strawberry Mousse Torte

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Whole Torte, Chocolate Strawberry Mousse TorteThis Chocolate Strawberry Mousse Torte is a showy torte that is actually easy to accomplish. It’s like the best chocolate covered strawberry you ever ate!  A simple French cake, the Reine de Saba, was a favorite base for many of our cakes at the bakery.  It is chocolaty, moist and holds up as a base better than any other chocolate cake we made.  We would keep these in the freezer and use them as needed.

To get cake layers for the Chocolate Strawberry Mousse Cake to come out flat without humping in the middle, spray the middle only of your pan.  Place parchment on top and spray the middle only.  We used this at the bakery and it worked really well.  If you spray the sides, or otherwise prepare them, the sides of the cake will rise faster than the middle in the oven. It will then slide down the greased sides of the pan causing the humpy center.  By not spraying the sides, the cake will cling to the sides unable to slide down, much like an angel food cake.  The center can then catch up with the sides for a flat layer.

We used an unusual method at the bakery of getting the eggs and the chocolate into the batter.  The eggs don’t want to easily incorporate into the butter/sugar mixture.  By adding one egg, which may not fully incorporate,  then the chocolate, then the other egg, it will come together without curdling which is the problem we had originally when we added all the eggs at once.  Also, do not let the chocolate become cold, it should be lukewarm but not hot.

The mousse for the Chocolate Srawberry Mousse Cake uses two chocolates, white and semisweet that mellow it out.  Bittersweet chocolate can be used if desired but I am in the semisweet camp.

When it comes to the strawberries, try to find ones that are mainly the same size.  I know this can be a pain as they pack them by weight and not size.  If they are the assorted version, simply cut more of the top off the big ones when removing the stems to achieve strawberries of the same size.   Continue reading