Chocolate mousse as you never have seen it before! I made it look like a cake, with a Kellogg's and white chocolate crunchy base and a touch of orange flavour. Sounds tasty? It is! Have a look at this absolute beauty for all chocolate lovers.
Another thing that makes this mousse different from others is the method I used to make it called "Pâtè á bombe". You may have heard it before, or even have seen me using it to pasteurize the eggs when making a tiramisu. (And if you missed it, have a look here.)
The name of "Pâtè á bombe" may sound difficult but actually, it's very easy and gives that airy texture, making the mousse last longer. Are you curious to see how to make a chocolate mousse using this method?
TIP: Do you know which are the basic tools you need to be able to cook amazing sweets? Have a look at my personal list of kitchen utensils here.
Ingredients
for chocolate and orange mousse cake:
Crunchy base:
300gr white chocolate
200gr Kellogs
50gr rice puff and hazelnut
Chocolate and orange mousse (with pate a bomb and pasteurised eggs):
Pâtè a bombe:
120gr yolks(8)
50gr whole eggs (1)
90gr caster sugar
120gr water
Chocolate and Orange Mousse:
400gr double cream
400gr dark chocolate 50%
320gr pate a bombe
Steps:
Crunchy base
For the crunchy base melt the white chocolate. TIP: You can melt it at Bagne Marie or in the microwave. If you do it in the microwave be careful, as it's easy to burn. The best way is to melt for 30' seconds, stir and warm up for 30 seconds again until it's ready.
Break down the Kellog's with your hands. You can add 50gr of mixed nuts and puff rice.
Mix the chocolate with the Kellog's and place it on top of the tray with some parchment paper. Leave it in the freezer while you prepare the chocolate mousse. TIP: If you have leftover base keep it to decorate or as a snack.
Pâtè á bombe
Mix the eggs yolks with the sugar. TIP: To prevent cooking the eggs, always mix them with the sugar straight away.
Add the water.
Cook at Bagne Marie. Be careful, don't overcook, just until it gets thick. TIP: You don't need a thermometer, (as you can see, I don't use one) but if you have it you can check that the temperature doesn't go over 82ºC. A very good thermometer I can recommend is this one, click here.
When ready, whip in the mixing machine until it gets cold.
Chocolate mousse
Melt the dark chocolate.
Whip the double cream. TIP: When whipping the cream the bowl should be cold and the cream around 5-6Cº.
Add orange zest to the melted chocolate.
Add the pate a bombe to the chocolate and mix very gently, always from the bottom to the top.
Add the cream to the mix in two parts. First a bit of the cream and mix, this will help to get a similar texture between them.
Pour the mix on top of the cold base and level up.
Leave it in the fridge for at least 2 hours before serving or decorating.
You can decorate it as you pleased. I used some whipped cream and the leftovers from the base. Have a look at my video to see how I did it, and find out some other tips for the perfect slice.
Let me know in the comments what you think about these desserts and how it comes out when you try it. :)
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