Chocolate Meringue Mousse Cake (concorde) | How to make Chocolate Meringue Mousse Cake (concorde)

By Flours Frostings  |  9th Oct 2016  |  
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  • Chocolate Meringue Mousse Cake (concorde), How to make Chocolate Meringue Mousse Cake (concorde)
Chocolate Meringue Mousse Cake (concorde)by Flours Frostings
  • Prep Time

    30

    mins
  • Cook Time

    90

    mins
  • Serves

    8

    People

8

0

About Chocolate Meringue Mousse Cake (concorde) Recipe

Layers of light cocoa meringue, filled with a rich, velvety dark chocolate mousse. A celebration of different textures and intensities of chocolate.

Chocolate Meringue Mousse Cake (concorde) is a delicious dish which is enjoyed by the people of every age group. The recipe by Flours Frostings teaches how to make Chocolate Meringue Mousse Cake (concorde) step by step in detail. This makes it easy to cook Chocolate Meringue Mousse Cake (concorde) in your kitchen at home. This recipe can be served to 8 people. You can find this dish at most restaurants and you can also prepare Chocolate Meringue Mousse Cake (concorde) at home. This amazing and mouthwatering Chocolate Meringue Mousse Cake (concorde) takes 30 minutes for the preparation and 90 minutes for cooking. The aroma of this Chocolate Meringue Mousse Cake (concorde) is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Chocolate Meringue Mousse Cake (concorde) is a good option for you. The flavour of Chocolate Meringue Mousse Cake (concorde) is palatable and you will enjoy each and every bite of this. Try this Chocolate Meringue Mousse Cake (concorde) and impress your family and friends.

Chocolate Meringue Mousse Cake (concorde)

Ingredients to make Chocolate Meringue Mousse Cake (concorde)

  • For the meringue :
  • 3 egg whites
  • 100 grams or 1/2 cup granulated sugar
  • 1 tablespoon unsweetened cocoa powder
  • For the mousse:
  • 3 egg yolks
  • 2 tablespoons granulated sugar
  • 1/2 cup water
  • 2 tablespoons unsalted butter
  • 240 grams dark chocolate
  • 1 1/4 cups heavy or whipping cream, chilled

How to make Chocolate Meringue Mousse Cake (concorde)

  1. To make the meringue, preheat oven to 120 C. Draw the outlines of 6 inch circles on a sheet of parchment, turn it over and line it on a baking sheet.
  2. Using a whisk or electric beater, beat the egg whites until soft peaks form.
  3. Continue beating while adding the sugar one tablespoon at a time. Beat until stiff peaks form.
  4. Sift in the cocoa and gently fold in.
  5. Using a spatula or a piping bag, spread meringue in a thin layer on the marked 6 inch circles. Using the remaining meringue, pipe long lines of about 1/2 cm thickness on the parchment.
  6. Bake at 120 C for 1 1/2 hours or until meringue is dry. Cool completely and lift the meringue discs off parchment. Remove the piped meringue lines or twigs and break into small pieces.
  7. To make the mousse, chop the chocolate into small pieces.
  8. Melt the chocolate, butter and 1/4 cup of water in a double boiler or microwave until melted and smooth.
  9. In a thick bottomed sauce pan, heat the yolks, sugar and remaining 1/4 cup water while stirring until the mixture thickens. It should hit 160 C on a thermometer or coat the back of a metal spoon.
  10. Whisk the chocolate mixture into the egg yolk mixture. Let cool to room temperature.
  11. Whip the chilled cream to stiff peaks.
  12. Fold the cream into the chocolate-egg yolk mixture in 5-6 additions, folding it in gently.
  13. To assemble, place a disk of meringue on serving plate. Spread about 1/4 - 1/2 cup of mousse on top. Place another disk on top and repeat.
  14. Place the last meringue disk on top and spread mousse on the top and sides of cake.
  15. Place the broken meringue twigs around the cake. Refrigerate until ready to serve!

My Tip:

You can refrigerate it for 3-4 days. You can use a simpler mousse made with melted chocolate and whipped cream for this too but I wanted to use up the yolks from the meringue recipe. Also although this mousse is slightly more labour intensive, it is dreamily rich and full of dark chocolate flavour! Depending on how much mousse you like in your cake, you may have some left over. Serve it as dessert or just eat it by the spoonful when that chocolate craving hits! The meringue twigs around are optional. if you have too few twigs, just spread on top of cake. Or you could make meringue just for the twig decorations using 1 egg white, 2 tablespoons sugar and 1 tsp cocoa powder like above.

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