Betty Krenger discovered this recipe years ago and we both made it quite often for awhile. But, as with many recipes, we both forgot about it until recently. Seemed to me that it had appeared in a Bon Appetit magazine so I goggled the recipe and found it – the online version is just slightly different. The link said it was the cover recipe for a late 1970’s issue of Bon Appetit.
It is a creamy, delicious dessert that can be made ahead and frozen but some CAUTIONS apply:
RAW EGGS – since there is always a chance of food poisiting from uncooked eggs, buy pasteruized eggs.
EGG WHITE FOAM – You’ll need to separate the whites from the yolks and this is easiest to do when eggs are cold. However, to achieve the maximum amount of egg foam, the eggs should be at room temperature. Hence, separate the eggs and then let them set for awhile.
Also egg whites will not whip if there is any fat present —SO —make sure you don’t allow any yolk to mix in with the white; use a clean bowl with no traces of fat, stainless, glass or ceramic bowls are ideal; also make sure your beaters are fat free – in other words, don’t whip the cream and then add the beaters to the egg whites!
GRAHAM CRACKER CRUST – if you’re not careful, a thick triangle of crust can form at the intersection of the bottom and sides of the springform pan. To avoid – use your thumb or fingers to pssh and thin out the excess crust that tends to form at the intersection.
CHOCOLATE LEAVES – make extras as not all will come out perfect!
Chocolate Mousse Cake 1 ten-inch springform; serves 10 to 14
Crust
2 1/3 cups chocolate wafer crumbs or chocolate graham crackers
6 tablespoons unsalted butter, melted
- Combine crumbs and butter.
- Press on bottom and up sides of 10” springform pan.
- Refrigerate 30 minutes (or chill in freezer)
Filling
1 lb. semisweet chocolate (I used chocolate chips)
2 eggs
4 egg yolks
2 cups whipping cream
6 tablespoons powdered sugar
4 egg whites, room temperature
- Soften chocolate in top of double boiler over simmering water or in microwave on 50% power. Let cool to lukewarm (95°).
- Add whole eggs and mix well.
- Add yolks and mix until throughly blended.
- Beat egg whites until stiff but not dry.
- Whip cream with powdered sugar until soft peaks form.
- Fold a little of the cream and whites into chocolate mixture to lighten. Fold in remaining cream and whites until completely incorporated.
- Turn into crust and chill at least 6 hours or, preferably, overnight OR freeeze; if frozen, move to the refrigerator about an hour prior to serving.
I had a few leftover crushed graham crackers that I sprinkled over the top.
Leaves
8 oz. (about) semisweet chocolate (I used chips)
1 tablespoon (scant) vegetable shortening (or use oil)
Camellia or other waxy leaves
- Melt chocolate and shortening in top of double boiler or in microwave at 50% power.
- Using a pastry brush, generously coat underside of leaves. The underside typically has more pronounced veins, and will give you a better pattern on your leaves. Make sure that you're generous with the layer of chocolate -- if it's too thin, the chocolate leaf will crack when you to remove it. Don’t let it drip on the underside or it will be difficult to pull the chocolate off.
- Place leaves on a tray lined with waxed paper or parchment paper.
- Chill leaves for at least 20 minutes. When chocolate is fully set, remove the tray from the refrigerator. Carefully peel the leaves back from the chocolate, trying not to handle the leaves too much to prevent your body heat from melting the chocolate.
Topping
About 2 cups whipped cream (about 1 cup unwhipped)
Powdered sugar to taste
1 teaspoon vanilla
Whip cream, adding sugar and vanilla, until quite stiff.
Loosen crust on all sides using sharp knife; remove springform.
Pipe rosettes of whipping cream on top of cake or spread evenly over top., or simple serve whipped cream on the side.
Top with chocolate leaves.
Recipe without photos . . .
Chocolate Mousse Cake 1 ten-inch springform; serves 10 to 14
Crust
2 1/3 cups chocolate wafer crumbs or chocolate graham crackers
6 tablespoons unsalted butter, melted
Press on bottom and up sides of 10” springform pan.
Refrigerate 30 minutes (or chill in freezer)
Filling
1 lb. semisweet chocolate (I used chocolate chips)
2 eggs
4 egg yolks
2 cups whipping cream
6 tablespoons powdered sugar
4 egg whites, room temperature
Add whole eggs and mix well.
Add yolks and mix until throughly blended.
Beat egg whites until stiff but not dry.
Whip cream with powdered sugar until soft peaks form.
Fold a little of the cream and whites into chocolate mixture to lighten. Fold in remaining cream and whites until completely incorporated.
Turn into crust and chill at least 6 hours or, preferably, overnight OR freeeze; if frozen, move to the refrigerator about an hour prior to serving.
Leaves
8 oz. (about) semisweet chocolate (I used chips)
1 tablespoon (scant) vegetable shortening (or use oil)
Camellia or other waxy leaves
Melt chocolate and shortening in top of double boiler or in microwave at 50% power.
Using a pastry brush, generously coat underside of leaves. The underside typically has more pronounced veins, and will give you a better pattern on your leaves. Make sure that you're generous with the layer of chocolate -- if it's too thin, the chocolate leaf will crack when you to remove it. Don’t let it drip on the underside or it will be difficult to pull the chocolate off.
Place leaves on a tray lined with waxed paper or parchment paper.
Chill leaves for at least 20 minutes. When chocolate is fully set, remove the tray from the refrigerator. Carefully peel the leaves back from the chocolate, trying not to handle the leaves too much to prevent your body heat from melting the chocolate.
Topping
About 2 cups whipped cream (about 1 cup unwhipped)
Powdered sugar to taste
1 teaspoon vanilla
Whip cream, adding sugar and vanilla, until quite stiff.
Loosen crust on all sides using sharp knife; remove springform.
Pipe rosettes of whipping cream on top of cake or spread evenly over top., or simple serve whipped cream on the side.
Top with chocolate leaves.
