Choc-Mint Mousse Cake - Mousse Cakes

In this cake layers of chocolate cake and mint mousse are molded together. The top is decorated with a pure ganache

Category:
Frozen Molded

Serving Size:
8 Slices

Difficulty Level:
Advanced

Photo Gallery:
Yes

Storage Factor:
+2 Days

| Choc-Mint Mousse |

Ingredients Required: Choc-Mint Mousse

	Ingredient	Quantity
1.	8" Chocolate Sponge Cake	1
2.	Plain Syrup	2 ounces
3.	Pastry Cream	10 ounces
4.	Whipped Whipping Cream	10 ounces
5.	Plain Gelatin	1 envelope
6.	Cool Water	1 ounce
7.	Mint Flavor (green)	1/2 ounce
8.	Apricot Glaze	1/4 ounce
9.	Chocolate Sprinkles	1-1/2 ounces
10.	Ganache (Melted)	5 ounces

Preparation Instructions: Choc-Mint Mousse

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Process	Instructions
1. Prepare	Prepare the mousse mold by fitting the inside bottom of it with a circle of card paper, I use a white paper plate cut to fit. Slice the yellow cake in three layers. The bottom of the cake will be the last piece inserted into the mold. The diameter of the other two slices may need to be trimmed to fit easily into the mousse filled mold.
2. Prepare	Bloom the gelatin in the cool water. Make the mousse filling by mixing the mint flavor and green coloring into the already smooth pastry cream. (Hint: the pastry cream must be very green and very minty, it will be diluted with the whipping cream which will lighten its color and then diluted with the addition of the cake layers which will reduce the mint flavor) While the whipped cream is whipping in the chilled bowl, warm the gelatin in the microwave for 10 seconds or until clear and stir into the pastry cream. Fold the whipped cream into the pastry cream until it is uniform in color and appearance.
3. Fill	Using a spatula apply 1/4 to 1/2 inch of mousse to the side of the mousse mold. With a pastry bag and a flat tip (#1D) apply a layer of mousse to the bottom of the mold, directly to the paper circle.
4. Fill	Using the (trimmed) top layer of the cake - lay it carefully down into the mold. Press evenly and firmly. Brush with 1/3 of the syrup. Apply 1/2 the remaining mousse mixture and spread evenly to the edge of the cake.
5. Repeat	Using the (trimmed) center slice of the cake - lay it carefully down into the mold. Press evenly and firmly. Brush with 1/3 of the syrup. Apply the remaining mousse mixture and spread evenly to the edge of the cake.
6. Finish	Lay in the last layer of the sliced cake and press down evenly and firmly. Apply the remaining syrup. Dress the edges of the mold with a spatula, be sure the mousse filling comes up to meet the edge of the last layer of cake.
7. Freeze	Freeze solid - overnight. It must be rock hard in order to un-mold.
8. Dip	In a bowl of hot water dip the frozen mold just up to the lip - for about 5-8 seconds. Invert over an 8" cardboard cake circle. Press firmly on the mold and the cake should pop right out. Re-dip if needed. Center on cardboard. Peel the paper circle from the top of the mousse cake.
9. Brush	Hold the cake in your hand (under the cardboard) and brush the lower edge of the cake with the melted apricot glaze. Working over a bowl of chocolate sprinkles, apply the sprinkles to the lower edge of the cake.
10. Garnish	With 1-1/2 ounces of firm ganache and using a small star tip place continuous shell border around the edge of the cake top. (Just in from the edge)
11. Fill	Warm the remaining ganache gently in on a Bain Marie and pour about 3-1/2 ounces of very liquid ganache on top of the cake to fill the border area. Tip and roll the cake to ensure the ganache runs out to the meet the shell border. The cold mousse cake will thicken the ganache quickly, you really only have one chance to get this right.
Additional COmments:	Stored chilled for several hours before serving. Cut with a sharp serrated knife that has been rinsed in hot water after each cut.