Triple Chocolate Mousse Cake with Chocolate Covered Strawberries


Triple Chocolate Mousse Cake

Introducing Pay Day Cake 5 the triple chocolate mousse cake lovingly covered with chocolate covered strawberries.  This is probably not an eat in ‘best company’ cake as I find its destruction is accompanied by a loud drawn out satisfied sigh which you won’t realise you’ve made until you feel the heat of others eyes boring into you from all directions (they’re just jealous). Chocloate covered strawberriesIf you are kind enough to make this triple chocolate mousse cake for a special occasion you will find there are few people who can resist the sweet aroma of this celebration cake. Triple Chocolate Mousse Cake

A garden decorated with sparkly disco balls, candles and freshly made  pink lemonade jar cocktails greeted my Best Friend for her Birthday.  I am now known as the ‘Jar Lady’ which is a step up from the cat lady but only slightly. We had a great evening full of laughs, food and an impromptu random birthday dance that even the village people would have been proud of.

Triple CHoclate Mousse

As it turned dark I choose a song on my MP3 player but it randomly played its own choice of ‘It’s a beautiful day’ by U2 which I didn’t even know I had but it summed up the evening.  This was topped off with fairly lights that are not designed to twinkle but decided they would for ‘one night only’ in time with the beat for the entire song now how bizarre is that! I have no idea why these odd things keep happening but whoever is watching over me (maybe it’s the man in the photo that was taken of me on my recent holiday post) they obviously saw me having the time of my life and decided to add a bit of magic to an evening with friends that I will truly never forget.

You see the more you watch and pay attention to the World the more messages it gives you. Like it’s OK to have forgotten the candles when you find sparklers in the drawer you forgot you had but they were so much better.

Triple Chocolate Mousse

The laws of synchronicity are at work right now as somehow it decided you would stumble upon my little post which means you were destined to be here.  No matter how many years later you find this post share a little bit of mousse magic by passing it on to everyone you know and keep the Universe happy.

P.s the moment I pressed save my computer shut it self down of its own accord – this was to tell me to shut up I think – look Frugal Feeding I made it under 500 words whoo hoo albeit without the recipe 🙂

Day 1 – Bake the Cake layer (as in previous mousse cake post this is the second half of the layer)

Ingredients for Base Genesoise Cake Layer
75g plain flour
50g cocoa (good quality) or replace 50g flour for a plain base.
4 eggs at room temperature
125g caster sugar
30g melted butter (left to cool)

Instructions
1. Grease and lightly flour a 20cm round tin
2. Melt the butter in a pan and leave to cool
3. Beat the eggs and suga at a medium speed for 12 minutes until when you lift the whisk attachment out of the mixture falls in ribbons and pools on top of the mixture without disappearing straight away.
4. Sieve the flour and cocoa over the mixture
5. Fold in gently until combined
6. Drizzle in the butter and fold in – do not over fold or the cake will become tough – so when you think it is is nearly there and there are no huge lumps be brave and put it in the oven.
7. Bake in the oven on the middle shelf for 30 minutes
8. Leave to cool for 10 minutes before removing from tin and placing on a wire rack
9. Add 2 tablespoons of raspberry liqueur (Chrombards, Framboise) to 2 tablespoons of caster sugar – heat gently until the sugar is dissolved. Brush liberally over the cake to moisten it. If you prefer you can use a simple sugar syrup which is equal parts sugar to water and you can add a flavouring or substitute with another spirit.
10. Divide the cake into two layers using a long serrated knife.
11. Wrap the cakes in greaseproof paper once cool and wrap in foil. Either store in an airtight container until you need it or put it in the freezer.

Day 2 – Chocolate Mousse (based on Michael Roux – Desserts)

Ingredients
150g chocolate finely chopped
2 sheets leaf gelatin
50ml milk
1 1/2 tsp of liquid glucose
2 egg yolks
150ml whipping cream
30g icing sugar

Instructions

1. Set a bowl over a saucepan which is filled to one-third with water. To the bowl add the chopped white chocolate. Using a low heat wait until the chocolate is half melted and remove from the heat. The chocolate will melt by itself and this reduces the risk of it burning.
2. Soak the gelatin in cold water for 5 minutes. (optional)
3. Heat the milk in small saucepan until boiling point and then remove from the heat.
Squeeze out the water from the gelatin and add it to the milk. Stir gently until the gelatin has dissolved (optional)
4. In another bowl add the egg yolks, liquid glucose and 3 tbsp of warm water. Mix together until combined.
5. Whip the cream and icing sugar in another bowl until the cream leaves ribbon trails when you take the whisk out of the mixture.
6. Pour the hot milk over the white chocolate and gently mix with a whisk until there are no lumps and is it a smooth consistency.
7. Add the egg mixture to the chocolate and mix gently until combined.
8. Using a spatula fold in the cream gently until fully combined.

Assembly (phase 1)

1. Get your original tin that you baked your cake in – place the cake in the bottom (tip: use the bottom layer of the cake as the top layer will be smaller as cakes shrink as they cook). You can use the bottom layer for another cake.
2. Pour the mousse into the tin.
3. Place the tin in the freezer overnight for best results.

Day 3 – White Chocolate Mousse (based on Michael Roux – Desserts)

As above but replace the dark chocolate with white.
Take the cake from the freezer and pour white mousse mixture onto the cake and return to the freezer overnight or leave in the fridge overnight to set if serving the next day. The cake will last for at least one month in the freezer.

Day 4 – Strawberries & Eating!

1. Make Chocolate covered strawberries by melting 100g of chocolate in a bowl and dip the strawberries liberally into it.  Let the chocolate drip off the excess before placing on a sheet of greaseproof paper to set.  Melt some white chocolate (approx 50g) and drizzle over the top on the strawberries once set.  Either do this with the back of a spoon or  used a mini squeeze bottle.

2. To remove the mousse cake from the tin use a hair dryer or blowtorch to gently heat the tin so that it removes easily. Add the strawberries on top when you are ready to serve or the juices will escape and bleed into the cake.  Slice into portions with a warm knife (cleaning after each slice).

Enjoy!

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Pink Lemonade Recipe (from scratch)


I predict Summer will arrive in the UK with a bang in September when all the kids are back at School and you know my predicton will be right.  Celebrate with pre-prepared vivid hot pink lemonade a natural beauty with no nasty additives.

Pink Lemonade

This drink slaps you across the chops with refreshing fruitiness reminscent of sucking on a lemon and strawberry sherbert sweet.  You can’t not smile and go ‘ahhhhh’ when you have a glass of this whatever the weather.  The concentrate freezes well so you can enjoy that sunshine in September!

Pink Lemonade

I don’t posses ice cubes trays so I used a heart shaped silicon mould which was just perfect! All I need to do in future is add an iced pink raspberry concentrate heart to glass of lemonade and watch it turn pink. Yes that is just my sort of evening as why watch paint dry when you can watch a bright pink ice cube melt!

Pink Lemonade

The Story (optional reading) I watched the Smurf movie for the first time this week which was not exactly my choice of film but hey ho. It reminded me of a big cuddly Smurf I had when I was little. The smurf with no name was as big as me and I have no idea where he came from but he must have been deemed precious as I wasn’t allowed to play with him (sobs). Poor Smurf was held captive in a cupboard in my bedroom to keep for best.  At night I would creep across my bedroom floor very quiet, unlock the door of the forbidden cupboard and just sit there and staring at him not daring to touch. Years later when I deicded enough was enough Smurf needed rescuing from his wooden cave. I bravely opened the forbidden wardrobe but he had mysteriously vanished and I guess as I was a bit old for him by then so he must have been given away. SO sadly I never did get to play with him (sniffle) I know get the violins out right! (it’s OK Dad I’m not completly unhinged becuase of it only slightly but you knew that already)

The moral here?
1. ‘Never keep things for best as they will be out of fashion by the time you use them’.
2. Never buy things that do not fit as that never ends well
3. Live each day as if it’s your last and just once eat your microwave / take out / cheese on toast off a posh plate and enjoy the thrill of breaking the rules you rebel.

Personal note to self ‘take own advice and don’t leave the pink lemonade concentrate in the freezer for years because you love it so much that you never get to enjoy it”.  So this week live a little, raise a glass to life even if life often rains on your parade. For me I’m British and very adept at coping with lifes torrential downpours and severe gales from my recent camping trip in my VW – thanks to all those who commented I am glad to be a source of your amusement 🙂

Back to Pink Lemonade – Finding a recipe for pink lemonade concentrate online was fruiteless (pardon the pun) as nobody seemed to have a standard recipe so I figured I would follow suit and make my own as I went along. Even if it’s not sunny when I post this get ahead of the game; make this, freeze it and savour your own perfect glass of sunshine just waiting to be poured when the Sun finally makes its entrance. I guess you want to know how to make it because you know you will it’s just too hard to resist. Ok come on follow me…

Pink Lemonade

This also makes a great cocktail – 1 shot of limoncello, 1 shot of vodka, pink lemonade concentrate, top with lemonade or sparkling water and add plenty of ice – mmmm.

Ingredients

200g raspberries
200g strawberries
300ml water
300g golden caster sugar
1 vanilla bean / pod
6-8 lemons (mine were tiny!) juice and grated rind

Pink lemonade

Instructions

1. In a pan add sugar, vanilla bean (I used one from my vanilla sugar so it was already used) and the grated rind.
2. Bring the mixture to a boil and then take off the heat and leave to infuse until cool (or however long you want to wait).
3. In a blender (or with a blender attachment) blend the raspberries and strawberries until smooth.
4. Pour the berry mixture into a sieve to remove the pips.
5. Strain the sugar syrp to remove the lemon rind. Pour the berry and sugar syrup mixture into a jug.
6. Squeeze the lemons and add the juice to the pink lemonade mixture and stir until combined.
7. Pour a portion into a glass like you would juice you add water too (to taste) and top with ice cubes, sparkling water or lemonade and add a sprig of fresh mint if you feel so inclined or basil and serve.

To Freeze
Pour the concentrate into ice cube trays or silicon moulds and freeze overnight. Depending on the size of the moulds you may need a few ice cubes to flavour a drink. I also plan to use some in a cake, jellies and jam once I have worked out how I am going to make it all. I admit it I am a little obsessed with the flavour I have to say but not that obsessed that I’d torture myself by making ice lollies with them as I know I can never get the damn things out of the mould.

Happy summer rainy days x

I am entering this into Botanical Baker’s Summertime Sipping competition where I’m sure you will find lots more ideas and yummy natural drinks I can’t wait to see what everyone else has been up to!

summertime sipping

Pink Lemonade