Chocolate Strawberry Mousse Cake Trellis Restaurant Recipes

STRAWBERRY CHOCOLATE MOUSSE CAKE

Steps:

• In a bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of 9-inch springform pan. Arrange strawberry halves around the pan side-by-side, pointed ends up, with cut sides against the side of pan; set aside.
• Place chocolate chips in blender container. Pour water and corn syrup into a small saucepan. Bring to a boil and simmer for 1 minute. Immediately pour over chocolate chips and blend until smooth. Pour into a mixing bowl and cool to room temperature.
• While chocolate cools, whip 1 1/2 cups of the cream to form stiff peaks. Use a rubber spatula or large whisk to fold 1/3 of the whipped cream into the cooled chocolate to lighten it. Gently fold in the remaining whipped cream until mixture is thoroughly blended. Transfer the mousse into the prepared pan and smooth the top. The points of the strawberries might extend about the chocolate mixture. Cover with plastic wrap and refrigerate for 4 to 24 hours.
• Up to 2 hours before serving, in a medium mixing bowl, beat remaining 1/2 cup of cream to form soft peaks. Add sugar. Beat to form stiff peaks. Remove the side of the springform pan and place the cake on a serving plate. Pipe or dollop whipped cream onto top of cake. Arrange remaining halved strawberries on whipped cream. To serve, cut into wedges with thin knife, wiping blade between cuts.

STRAWBERRY CHOCOLATE MOUSSE CAKE

Steps:

• In a 9 inch springform pan mix the wafer crumbs and butter thoroughly and press evenly into the bottom of the pan.
• Stand strawberry halves around the pan,touching,side by side,pointed ends up,with cut sides against the side of the pan. Set aside. Save the strawberries that are left to garnish the mousse cake.
• Place chocolate chips,corn syrup,and orange liqueur in a microwave safe bowl.
• Microwave on high for 1-2 minutes or until the chocolate chips are melted.Whisk until all the liquids are incorporated and the mixture is smooth, then cool.
• Beat 1 1/2 cups of cream until it forms stiff peaks.
• Fold the cool chocolate mixture into the whipped cream.
• Carefully pour into the strawberry lined pan.
• Refrigerate at least 5 hours or overnight.
• When ready to serve, release the sides of the pan and whip the remaining whipping cream with the powdered sugar.
• Arrange the whipped cream on top of the cake and top with the remaining berries.

CHOCOLATE-STRAWBERRY MOUSSE CAKE

Steps:

• Cake: Preheat oven to 350. Coat 9" springform pan with cooking spray. Line bottom with wax paper circle; coat with spray. Wrap outside of pan with a double layer of foil; set aside. In heatproof bowl combine chocolate, butter and cream; set over pot of hot, not simmerming, water. Heat, stirring, until smooth and combined. Remove bowl from pot.
• In another bowl in thin strea, whisk 1/3 chocolate mixture into yolks. Stir yolk mixture back into chocolate; set aside.
• In clean bowl with clean beatersat med-high speed, beat egg whiteswith salt until soft peaks start to form. Increase speed to high; in thin stream, beat in sugar. Fold 1/3 of meringue into chocolate mixture; fold in remaining meringue until just combined.
• Pour mixture into prepared pan; place pan in a large baking pan on oven rack. Fill baking pan with water halfway up the sides of the springform pan. Bake 25 minutes or until canter is just set. Remove from water; remove foil.
• Cool in panon rack 15 minutes. Loosen sides of pan. Cool 30 minutes; cool completely in refrigerator, about 3 hours or overnight.
• Mousse: Combine strawberries and sugar; let stand 15 minutes. Fill large bowl halfway with ice water. In a small pot, combine gelatin with 3 tablesppons of water; let stand 2 minutes.
• Over low heat, warm gelatin mixture, stirring, until dissolved. Stir gelatin into strawberry mixture; set bowl in ice water.
• Let stand until mixture is the consistancy of unbeaten egg whites, about 15 minutes.
• Beat cream until stiff; fold 1/3 into strawberry mixture. Fold in remaining whipped cream until just combined.
• Tighten sides of springform pan. Spoon mousse over cake; level.
• Refrigerate until firm, about 3 hours.
• Glaze: In pot, bring cream to a boil; remove from heat. Whisk in chocolate until smooth; cool 10 minutes. Remove cake from pan, running spatula around sides if necessary. Place cake on rack set in jelly roll pan. Pour glaze over cake. Let stand 10 minutes. Refrigerate.
• Garnish: Dip strawberries almost up to stem into semisweet chocolate, allowing excess to drip back into bowl. Place on wax paper; refrigerate until firm, 30 minutes. Re-dip berries in white chocolate halfway up semisweet coating. Refrigerate until firm, 30 minutes. Just before serving, place on cake.

DOUBLE-CHOCOLATE TANGERINE MOUSSE CAKE

Steps:

• For Cake:
• Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2 1/2-inch-high sides. Line bottom with parchment. Butter parchment. Dust pan with flour. Melt butter and chocolate in heavy large saucepan over low heat, stirring constantly until smooth and melted. Remove from heat and whisk in sugar, eggs and ground nuts. Pour batter into prepared pan. Bake cake until toothpick inserted into center comes out with very moist crumbs attached, about 45 minutes. Cool completely on rack (cake will fall and crack).
• Release cake pan sides. Turn out cake onto work surface. Peel off parchment. Cut off outer 1/2-inch edge of cake. Clean cake pan. Reattach cake pan sides; brush sides of pan with vegetable oil. Set cake in center of pan (there will be space around cake that will be filled in with mousse). Refrigerate cake.
• For Mousse:
• Boil tangerine juice and sugar in heavy large saucepan until reduced to 1 1/2 cups, about 20 minutes.
• Meanwhile, sprinkle gelatin over lemon juice in small bowl. Let stand 10 minutes to soften.
• Add gelatin mixture to tangerine juice mixture and stir to dissolve. Add 14 ounces white chocolate and whisk over low heat just until melted. Whisk in sour cream. Pour into large bowl. Chill mixture until cool and thickened but not set, whisking occasionally, about 1 hour 45 minutes.
• Beat chilled whipping cream to stiff peaks. Fold into white chocolate mixture. Pour mousse over cake in pan, covering top and sides completely. Refrigerate cake overnight.
• Using vegetable peeler, shave 9 ounces white chocolate into thin curls (if white chocolate is too hard to shave, place briefly in warm place to soften slightly). Run small sharp knife around pan sides to loosen cake. Release pan sides. Place cake on platter. Sprinkle chocolate curls over top of cake. Press more chocolate curls around sides of cake, covering completely. Place cocoa powder in fine sieve. Dust cocoa very lightly over chocolate curls. (Can be prepared 1 day ahead. Cover and refrigerate.) Garnish cake with raspberries and mint sprigs. Serve cold.

STRAWBERRY & WHITE CHOCOLATE MOUSSE CAKE

Steps:

• Crush the biscuits with a rolling pin to fine crumbs, add the melted butter and mix well. Tip the mix into a 20cm lined, loose-bottomed cake tin, smooth with the back of a spoon and put in the fridge for 30 mins.
• Melt 375g of the chocolate in a microwave or glass bowl set over a pan of simmering water, then allow to cool slightly.
• Take out 6 nice-looking strawberries and set aside. Blitz the remaining strawberries in a food processor until smooth, then add them to a bowl with the soft cheese and cream. Beat until really smooth and thick, then stir in the melted white chocolate. Pour on top of the biscuit base and smooth the top. Place in the fridge and chill overnight.
• Halve the reserved strawberries and place on top of the cheesecake. Melt the remaining 25g chocolate and drizzle over the top, then keep chilled until ready to serve.