Xoconusco (Mexican) Chocolate Mousse Cake for World of Chocolate 2009

Xoconusco Chocolate Mousse

Y= 4 Litres
380 g Milk, whole
40 g 35 % Heavy Cream
160g Egg yolks
5 g Anch chili powder
60 g Sugar
60 g Invert sugar (or light corn syrup)
830 g 70% Mexican Chocolate
1500 g Heavy Cream, soft whipped

  1. In a small sauce pan heat the milk and cream until scalding.
  2. Whisk together egg yolks and sugar in a small bowl.
  3. Temper in the hot liquid a little at a time to the egg yolk mixture. Whisk smooth.
  4. Chop 70% dark chocolate into small pieces and place in heat proof bowl.
  5. Pour hot liquid mix (with eggs) over chocolate. Let set 2-3 minutes.
  6. Mix together with rubber spatula. Set aside to cool slightly.
  7. Whip heavy cream to soft peaks.
  8. When chocolate mouse base is only warm to the touch, fold in a small amount of the whipped cream.
  9. Fold in the remaining cream. Pipe into glasses or layer chocolate cake.

Spiced Cocoa Sponge Cake

Y= 2 Thin Sheets, 13 X 18
300 g Egg whites, pasteurized
100 g Sugar
140 g Egg yolks, pasteurized
350 g 64% Chocolate
120 g Butter
10 g Pascilla chili powder

  1. In the bowl of a kitchen aid mixer, beat the egg whites with the sugar to form a soft-peak meringue.
  2. Mix the yolks and the spice together in a medium size bowl.
  3. Chop the chocolate and place in a small bowl.
  4. Place the bowl of chocolate over a pot of water over low heat. Add the butter and melt together.
  5. Off heat, fold in the egg yolk mixture, and then fold in the meringue.
  6. Prepare 2 small sheet pans with parchment and pan spray.
  7. Divide the mix in half and smooth with an offset spatula.
  8. Bake at 350F for 12-15 minutes or until cake springs back slightly.
  9. Cool cake before assembling with mousse.

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