Layered Cappuccino Mousse

Layered Cappuccino Mousse via http://underthebluegumtree.comFame and chocolate. Chocolate and fame. Whatever way round you say it, this decadent duo isn’t a natural pairing.

But this is, somewhat bizarrely, the theme for March’s We Should Cocoa Challenge which is guest-hosted by Lucy from The Kitchen Maid . (Usual host Choclette of Chocolate Log Blog is taking a well earned break this month.)

There is method behind Lucy’s madness. It involves a somewhat convoluted story involving Martin Clunes and dog biscuits. I could try and explain but I think it is simplest if you just pop over to The Kitchen Maid and read Lucy’s post for yourself. (I think Lucy’s head must be a very wacky and wonderful place to be sometimes!)

I must admit I REALLY struggled with this theme. My first idea was to make Gwyneth Paltrow’s healthy chocolate brownies but then I had to concede that I would probably rather eat my own toenails than a healthy brownie. (Sorry Gwynnie!)

So I moved on to making Wendy Richard’s beef chilli with chocolate, purely on the basis of a rather comedic and enthusiastic eulogy on Food.com. But to be honest (and not wishing to speak ill of the recently departed) it just looked like splat on a plate and I didn’t have the heart to post a photo on here.

So in the end I settled on this recipe for a Cappuccino Mousse Cake which was apparently the dessert served to a host of Hollywood celebs at this year’s Golden Globe awards. To be honest I got palpitations just looking at the recipe at first as there is *like* a gazillion steps and involves making both a white chocolate and dark chocolate mousse. But break the recipe down and it’s not so difficult. Plus the results are really, really good.

Initially I made mini mousse cakes but having lots of leftovers, I layered some of the ingredients into glasses which actually looked prettier and is a darn site easier to assemble. So this is the version of the recipe that I am sharing with you.

Other changes I made were to use my own genoise recipe (I’ve come unstuck with genoise sponges before and I know this recipe works) and I substituted Kahlua with Amarula to great effect. If you can brave the thought of using gelatine, melting chocolate with water (it’s OK, promise!) and a lengthy recipe, this dessert is really worth the effort.

Layered Cappuccino Mousse via http://underthebluegumtree.com

Layered Cappuccino Mousse 

Will feed 4 – 6 depending on the size of your serving glasses

  • 1 chocolate genoise*
  • 1 quantity of coffee syrup*
  • 1 quantity of coffee-rum mousse*
  • 1 quantity of Amarula mousse*
  • 200ml cream, whipped to soft peaks
  • a few coffee beans, crushed

*recipes detailed below

1.  Make the genoise and coffee syrup. Cut the genoise into cubes and place a layer of sponge in the bottom of each glass. Pour a couple of tablespoons of coffee syrup over the sponge.

2.  Make the coffee-rum mousse. Spoon an even layer of mousse over the moistened sponge in each glass and refrigerate until set. (This should only take 10 minutes or so – leave to set whilst you make the Amarula mousse.)

3.  Make the Amarula mousse. Add another layer of sponge and syrup to each glass then top with the Amarula mousse. Refrigerate until set then finish with a layer of whipped cream and a sprinkling of crushed coffee beans to serve.

For the chocolate genoise:

  • 2 eggs
  • 60g caster sugar
  • 40g plain flour
  • 20g cocoa powder
  • 60g butter, melted

1.  Preheat the oven to 180C/160C fan. Grease and base line a 20cm square cake tin.

2.  Pour a little boiling water into a saucepan and sit a heatproof bowl on top. Crack the eggs into the bowl, add the caster sugar then using an electric whisk beat the mixture until it is very pale and foamy and tripled in volume.

3.  Sift the flour and cocoa powder together then fold into the egg mixture in three stages, taking care not to knock the air out of the eggs. Gently fold in the melted butter.

4.  Pour the mixture into the tin and spread in an even layer with a spatula. Bake until firm to the touch (about 15 minutes).

For the coffee syrup:

  • 100g caster sugar
  • 75ml water
  • 100ml very strong coffee

1.  Place all the ingredients in a small pan and bring to the boil, stirring until the sugar is dissolved. Remove from the heat and set aside.

For the coffee-rum mousse:

  • 3 gelatin sheets
  • 45ml very strong coffee
  • 75g dark chocolate, roughly chopped
  • 20g caster sugar
  • 1 egg yolk
  • 3 tbsp dark rum
  • 125g mascarpone
  • 200ml whipping cream

1.  Soak the gelatine sheets in cold water. Gently heat the coffee and chocolate together in a microwave until the chocolate has just melted. Squeeze any excess water from the softened gelatine and add to the chocolate mix, stirring until smooth.

2.  In a small pan, gently heat the sugar, egg yolk and rum. Stir until the sugar dissolves and remove from the heat. Whilst still warm, add the mascarpone then combine with the chocolate mixture.

3.  Whip the cream to soft peaks and fold into the mousse.

For the Amarula mousse:

  • 3 gelatin sheets
  • 45ml water
  • 75g white chocolate, roughly chopped
  • 20g caster sugar
  • 1 egg yolk
  • 3 tbsp Amarula
  • 125g mascarpone
  • 200ml whipping cream

1.  Soak the gelatine sheets in cold water. Gently heat the water and chocolate together in a microwave until the chocolate has just melted. Squeeze any excess water from the softened gelatine and add to the chocolate mix, stirring until smooth.

2.  In a small pan, gently heat the sugar, egg yolk and Amarula. Stir until the sugar dissolves and remove from the heat. Whilst still warm, add the mascarpone then combine with the chocolate mixture.

3.  Whip the cream to soft peaks and fold into the mousse.

9 comments

  1. I agree – I have found this month’s We Should Cocoa challenge very hard and just couldn’t find anything I wanted to make, so well done you for persevering. This looks like a very decadent but delish dessert.

  2. What a splendid dessert and you have executed it perfectly – the glasses work really well. Using gelatine always sounds a bit scary. I know there are vegetarian alternatives, but I still haven’t used it. It always seems such a faff somehow, but sometimes I guess a bit of faff is just what you have to do. Thank you for your continued and much valued support of We Should Cocoa.

    • Gelatine is a funny one. I’ve never really had any problems using it but I still balk when I see it in a recipe. I think it has a worse reputation for difficulty than it deserves. This mousse was certainly pretty easy and set well, despite the numerous steps.

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