Espresso Chocolate mousse cake Recipe

Name: Espresso chocolate mousse cake
Prep time: 50 min
Cook time: 40 min
Total time: 90 min
Yield: 2
Cuisine: Korean
Ingredients: Espresso mousse; 1/4ts Espresso coffee powder; 50g Hot whipping cream; 20g Hot milk; 13g Egg yolk; 10g Sugar; 1g Leaf gelatine; 90g Whipped cream; Chocolate mousse; 50g Dark chocolate; 30g Milk Chocolate; 30g Whipping cream; 2g Leaf gelatine; 1/4ts Vanilla extract; 100g Whipped cream; Ganache; 100g Dark chocolate; 50g Whipping cream; 2g Leaf gelatine; 6.5cm chocolate sponge cake sheet

Cooking TreePublished: 2022-08-30 Updated: 2022-08-1502.2K views

Espresso chocolate mousse cake is one of the delicious recipes, Cooking tree will show you how to prepare this recipe step by step

I made a mousse cake with a great combination of coffee and chocolate mousse! It is so delicious to eat two different mousses separately, but I think the taste is doubled when eaten together.

I think it became a prettier cake by putting the hemispherical mousse on the sponge cake sheet.

I was really surprised that it was so delicious after taking one bite~~

The combination of chocolate and coffee is great!!

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Espresso chocolate mousse cake

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Rating: 5.0/5
( 39 voted )

Serves: 2 Prep Time: 50 Minutes Cooking Time: 40 Minutes 40 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Espresso mousse

1/4ts Espresso coffee powder

50g Hot whipping cream

20g Hot milk

13g Egg yolk

10g Sugar

1g Leaf gelatine

90g Whipped cream

Chocolate mousse

50g Dark chocolate

30g Milk Chocolate

30g Whipping cream

2g Leaf gelatine

1/4ts Vanilla extract

100g Whipped cream

Ganache

100g Dark chocolate

50g Whipping cream

2g Leaf gelatine

6.5cm chocolate sponge cake sheet

Instructions

Add espresso coffee powder to hot milk and whipped cream and mix.

Add egg yolk and sugar, mix, add (1) little by little, mix and boil over low heat until thickened.

Add soaked gelatin, mix, cool, and mix with whipped cream.

Fill the hemispherical mold halfway, flatten it, and harden it in the freezer for 30 minutes.

Melt the dark chocolate, milk chocolate, and whipped cream in the microwave for about 40 seconds, then add the soaked gelatin and vanilla extract and mix.

Add cooled (5) to whipped cream, mix, put on the hardened mousse, flatten, and harden in the freezer for 2 hours.

Melt the dark chocolate and whipped cream in the microwave for about 40 seconds, then add the soaked gelatin, mix, and cool to 40 degrees.

Separate the hardened mousse from the mold and pour (7) to coat.

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