Chocolate Mousse Cake made with AERO®
The AERO® Chocolate Mousse Cake presents a refined dessert that combines the iconic flavour of AERO® chocolate with a light, airy mousse.
Mousse cakes are light and airy desserts featuring layers of mousse, which is a mixture of whipped cream or sometimes meringue and cake. This chocolate mousse cake features a sponge that serves as a base. The highlight is the AERO® mousse, made by folding whipped cream with melted AERO® Milk Chocolate Chips, resulting in a rich yet delicate texture. Ideal for upscale restaurants and catering events, this dessert offers a visually appealing presentation and a unique flavour profile that will impress your clientele.
Consider adding the chocolate mousse cake to your menu for a chocolate-forward option that aligns with current dessert trends. By incorporating this chocolate mousse cake recipe, you you’re able to differentiate your offerings in a competitive market, attracting both chocolate enthusiasts and dessert lovers. In using AERO®, a much-loved brand, you also add a hint of nostalgia to the dish that will jump out at your potential customers.
Explore the full recipe below or discover more recipe inspiration in the menu ideas section.
- 85g icing sugar
- 85g ground almonds
- 25g plain flour
- 105g eggs
- 10g melted unsalted butter
- 10g sugar
- 100ml milk
- 100ml whipping cream
- 200g milk chocolate, melted
- 2 egg yolks
- 200g sugar
- 200g silken tofu
- 4g gelatine, bloomed (12g veggie gel)
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1For The Sponge:Preheat your oven to 200°C (392°F).
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2In a mixing bowl, combine the icing sugar, whole eggs, plain flour, and ground almonds. Mix until the mixture is light and aerated and gradually fold in the melted unsalted butter.
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3In a separate bowl, whisk the egg whites with the sugar until stiff peaks form. Gently fold the whipped egg whites into the batter.
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4Transfer the mixture to a lined baking tray and bake for 12 minutes, or until golden and firm to the touch.
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5Once baked, allow the sponge to cool completely. Trim the edges and place it into a mould for assembly.
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6For the Mousse: In a saucepan, combine the milk and whipping cream. Heat gently until warm.
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7In a bowl, whisk together the egg yolks and sugar. Gradually pour the warm cream mixture over the egg mixture, whisking continuously.
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8Return the mixture to the saucepan and heat gently until it reaches 82°C (180°F). Pour this custard over the melted chocolate, adding the bloomed gelatine. Stir until well combined and allow to cool slightly.
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9In a blender, combine the silken tofu and the cooled chocolate custard. Blitz until smooth and homogenous.
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10Pour the mousse mixture over the prepared sponge base and freeze until set.
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11To Finish: In a saucepan, combine the sugar, whipping cream, water, and cocoa powder. Bring to a simmer.
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12Once simmering, add the gelatine and half of the AERO® mix-ins. Blitz with an immersion blender until emulsified and smooth.
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13Remove the mousse cake from the freezer and cut it into portions. Pour the glaze over each portion and sprinkle with the remaining AERO® mix-in.
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14To Serve Top each portion with three AERO® bubbles and allow to set before serving.
|
TYPICAL VALUES |
Per 100g |
Per serve |
Reference Intake |
% RI* |
|---|---|---|---|---|
|
Energy |
1460 kJ 349 kcal |
1659 kJ 396 kcal |
2000 kcal |
20% |
|
Fat |
17.6g |
20.0g |
70 |
29% |
|
of which: saturates |
8.5g |
9.7g |
20 |
49% |
|
Carbohydrate |
39.2g |
44.5g |
260 |
17% |
|
of which: sugars |
32.1g |
36.5g |
90 |
41% |
|
Fibre |
1.1g |
1.2g |
- |
- |
|
Protein |
8.0g |
9.0g |
50 |
18% |
| Sodium | 0.05g | 0.06g | 2.4 | 2% |
|
Salt |
0.13g |
0.14g |
6 |
2% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
Based on the stated recipe. Portions should be adjusted for children of different ages.
|
Energy |
Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
|
1659 kJ 396 kcal |
20.0 g | 9.7 g | 36.5 g | 0.14 g |
| 20%* | 29%* | 49%* | 41%* | 2%* |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
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