Monday, February 18, 2013

Recipe: Dark Chocolate Mousse Cake

Recipes seem to be getting popular, so updating how many are posted to three days a week. Hopefully everyone can find something they like. Today, is something a little different.


Dark Chocolate Mousse Cake

3 ounces chocolate (I used 82% Dark)
1 medium Haas Avocado
2 cups half/half, or light cream (You can use heavy cream for a heavier mousse, but it is a lot more calories)
16 ounces cream cheese
4 eggs (exclude egg whites if you want the mousse to be more dense)
2 tsp kosher salt
1 tbsp vanilla extract
Sweetener if desired of your choice (Without a sweetener it isn't bad, but traditional mousse usually has sugar, so I would recommend some, to taste of course)

Optional Topping:
Fruit of choice (I chose an orange)
1 tsp ginger
1 tsp nutmeg

1. Preheat oven to 250 degrees. Allow cream cheese to soften by leaving it out while preparing other ingredients.
2. Prepare avocado by removing seed and scooping out inside, whisk until all lumps are gone.
3. Melt chocolate, with your preferred method. (Microwave on low power, double boiler, or slow cooker).
4. Whip cream, adding vanilla, and sweetener, until it starts to thicken, (it will take longer with light cream).

5. Add avocado, cream cheese, eggs, chocolate, and salt to cream. Continue whipping for approximately five minutes.
6. Pour in spring form pan, and place in water bath, in oven for 90 minutes. After 90 minutes, open oven, turn off heat and let sit for 30 minutes. Then place in refrigerator, for final cooling, at least 30 minutes.
7. Optional: Segment an orange, making sure to squeeze the orange into a bowl with the segments. Add nutmeg and ginger, stirring. Pour liquid over mousse, and decorate as desired.

No comments: