CHOCOLATE MOUSSE.

 

This makes enough to fill two two-2 layer 8 or 9 inch cakes with leftovers.

This is also the perfect amount to fill one-2 layer 12' cake.

* 6 ounces of chocolate-semisweet or bittersweet.

* 1 stick of unsalted butter (4 ounces)

* 3 eggs separated

* 2 T sugar

* 3/4 to 1 cup heavy cream (I use 1 for added lightness)

* 1/2 t vanilla

Melt the chocolate with the butter in a double boiler or hot water being careful not to get steam into the chocolate mixture. Stir as you are melting it and then remove it from the heat to cool a little.

Separate the eggs.

Add the egg yolks one at a time to the cooled mixture and blend.

Place the whites in a clean bowl and whip with 1 T of the sugar to medium soft peaks

In another bowl whip the heavy cream with 1 T of sugar and the vanilla. Beat until the cream hold it's shape.

Now the Fun Begins

Fold the cream into the chocolate, but do not over mix. You should stop before it's fully mixed.

Next add the whites and fold in carefully.

 Again do not over mix it. You should see streaks of the cream and the egg whites within the chocolate.

 If you over mix it it starts to break down and becomes a gooey ugly mess.

For best results use it right away to fill your cooled cakes and immediately put your cakes into the fridge or freezer to get nice and firm. (The butter in this recipe helps to make it firm when cooled.)

Be careful not to over work the mousse when you put it on your cake layer. Be gentle with it. You want it to remain fluffy and light. .

Be careful not to over work the mousse when you put it on your cake layer. Be gentle with it. You want it to remain fluffy and light. .

Place the second layer on top, wrap it well with plastic wrap and then refrigerate or freeze the cake until you are ready to crumb coat and frost.

For a wedding cake it is simply the best chocolate layer cake recipe that I have found.

For a 14-10-6 tiered wedding cake multiply this recipe times 2. (Assuming each cake is a 2 layer cake with one layer of filling.)