step by step guide to make super quick homemade Triple chocolate mousse cake with choc gingerbread sauce

How’s it going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Triple chocolate mousse cake with choc gingerbread sauce. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Triple chocolate mousse cake with choc gingerbread sauce is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Triple chocolate mousse cake with choc gingerbread sauce is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 150g dark chocolate, chopped
  • 60ml (1/4 cup) boiling water
  • 1 1/2 teaspoons gelatine powder
  • 3 eggs, separated
  • 375ml (1 1/2 cups) thickened
    cream
  • 150g milk chocolate, chopped
  • 150g white chocolate, chopped
  • Edible gold leaf, to decorate

Method

  • Step 1
    Line a 7 cup (1.75L) 8 x 22cm (base measurement) loaf pan with plastic wrap, allowing the sides to overhang.
  • Step 2
    Melt the dark chocolate in a heatproof bowl over a saucepan of simmering water (don�t let bowl touch water), stirring with a metal spoon. Meanwhile, combine 1 tbs of the boiling water with � tsp gelatine and stir until gelatine dissolves. Add to the chocolate with 1 egg yolk. Stir to combine.
  • Step 3
    Use electric beaters with whisk attachment to whisk 1/2 cup cream until soft peaks form. Add to chocolate mixture. Gently fold to combine. Use electric beaters to whisk 1 egg white in a bowl until soft peaks form. Add to chocolate mixture. Gently fold. Pour into pan. Place in the fridge for 30 minutes to set.
  • Step 4
    Meanwhile, repeat with milk chocolate and half the remaining ingredients. Pour over dark chocolate mousse and place
    in the fridge for 30 minutes to set.
  • Step 5
    Repeat with white chocolate and remaining ingredients. Pour over milk chocolate mousse and place in the fridge for 6 hours or until completely set.
  • Step 6
    For the chocolate gingerbread sauce, combine the cream, chocolate, brandy, ginger, cinnamon, nutmeg and cloves in
    a small saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and sauce is smooth.
  • Step 7
    Turn mousse cake out onto a serving plate. Drizzle with chocolate sauce and decorate with gold leaf. Serve immediately.

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