Cake mousse
Description
The dish is prepared without unnecessary complications. The mousse can be made from white or dark chocolate, fruits and berries, or simply vanilla. It makes an excellent cream and decoration for any baked goods: cakes, pastries, muffins. If the prepared mousse is transferred into ramekins and refrigerated for several hours, it turns into a delicious dessert that can be garnished with berries. The mousse should be prepared immediately before decorating to preserve its light and delicate texture. The finished dessert can be served at the table.
Instructions
- 1
Step 1
1. To prepare, break the white chocolate into small pieces and place in a metal bowl or saucepan. Set over a double boiler and melt, adding 100 milliliters of cream and stirring continuously until fully melted.
- 2
Step 2
2. Soak the gelatin in warm water for 20–30 minutes beforehand. After that, heat half a cup of cream and pour it into the swollen gelatin, stirring well. Add the gelatin mixture to the melted chocolate, gently mix with a spatula, and place in the refrigerator to cool.
- 3
Step 3
3. Whip the remaining cream until stiff peaks form, then gently fold the cooled chocolate mixture into the whipped cream with a spatula. Be careful not to deflate the cream. Immediately spread the resulting chocolate mousse over the cake before it sets.