Delicious chocolate mousse, brownie, chocolate ganache and chocolate pearls. YUM!
Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.
What you'll need
What you'll need
- Stainless Steel Heart Baking Tin*
- Cake Board (Ø20 cm)
- Baking Paper
- Pastry Brush
- Tools: Brownie batter
- Tools: Chocolate Mousse
- Tools: Dark Chocolate Ganache
*Mine is from Lares and the broadest part is 18,5 centimetres, from the top center to bottom center of the heart is 15 centimetres and the height is 6 centimetres.
- Bake the ½ batch of brownie batter in the heart shaped baking tin in a preheated 180 degrees Celsius oven for 10 - 20 minutes. NOTE: You can check whether it’s done by inserting a knife in the middle, if it comes out clean your brownie is done baking.
- Remove it from the baking tin once it has completely cooled and place on a cake board, which has been cut into the right size and shape. NOTE: You can place some ganache or buttercream on the board before placing the brownie on top, so it’ll stick.
- Clean the baking tin and place some acetate in it, put the brownie layer back in the tin as well.
- Make the chocolate mousse as described in this recipe, start with dark chocolate mousse and let it set in the refrigerator for at least half an hour before making the next layer. NOTE: It needs to be firm enough not to mix with the layer above it.
- Once you’re done with all 3 chocolate mousse layers let it all set in the refrigerator for at least 4 hours.
- Prepare some dark chocolate ganache, with 60 grams of dark chocolate and 30 grams of whipping cream.
- Place the chocolate ganache on top of the last mousse layer and place whatever decorations you want on top, then place in the fridge to set the ganache.
- Optional Decoration: I used crispy dark chocolate pearls and dusted some of them with golden food colouring powder. I placed a heart cookie cutter in the middle to put the golden pearls in and pressed them down a bit, wearing a disposable food safe glove and touching it up slightly with a brush and some gold food colouring powder again. I then placed more crispy dark chocolate pearls on the rest of the cake.
- Remove the triple chocolate mousse cake from its mould and remove the acetate.