I made some macaron yesterday for my colleague’s auntie birthday party, which left quite a bit egg yolk for me. I happened to have some cream left, so I made dark chocolate mousse for my champignon. He says this one makes him feel in love. ☺️

I previously make this one as layered mousse cake, but It tastes as good being small desert on its own.

This is the one I made for colleague’s son’s birthday using same recipe. They loved it very much. Definitely worth trying if you are a fan of chocolate 🙂 I also tried to make in small coffee cup with white chocolate mousse on top before. It looks like take away coffee, but it actually is tripe chocolate mousse.

Original recipe ( for cake)
Mousse
789g thicken cream
8 egg yolk
113g of sugar( depends how sweet you want and what kind of chocolate you use. I normally use 70% Cocoa one)
1/4 cup of corn syrup
1/4 water
2 tsp vanilla essence
Pinch of salt
100g dark chocolate
100g milk chocolate

1. Whip the cream until stiff, put into a air tight contain and chill in the fridge for an hour
2. Beat the egg yolk in high speed until very light.
3. Put 1/8 cup corn syrup + 1/8 cup water+ half of the sugar into a sauce pan. Hear over cook top until syrup becomes clear and small bubble.
4. Pour the syrup into the egg yolk in small stream while beating it in medium low speed, and then change to high speed. Continue to beat until thicken around 5 min
5. Melt the chocolate over double boiler
6. Add chocolate into yolk mixture. Add in pinch of salt and 1tsp vanilla essence, and mix well.
7. Remove the cream into bowl.(if it’s hot weather, chill the bowl in the fridge in advance or use ice water bath to keep the bowl cold). Add in chocolate mixture in two addition. Mix well in each addition. Put back into fridge to chill.
8. Do the same for milk chocolate
To assemble, put the prepared cake, pour milk chocolate mousse, another layer of cake and dark chocolate mousse. Chill in the fridge until set, then you can decorate the cake using either ganache, fruit or whatever you like.
For the cake I normally use chiffon cake, because it’s very soft and airy, perfect with the smooth mousse. If you make small dessert, can just pour into small cup to chill, decorate however you like. 😊