Chocolate Mousse Cake

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 

1. Combine crumbs and butter.  
   
2. Press on bottom and up sides of 10” springform pan.  
   
3. 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 

1. Soften chocolate in top of double boiler over simmering water or in microwave on 50% power.  Let cool to lukewarm (95°).  
2. Add whole eggs and mix well.  
   
3. Add yolks and mix until throughly blended.
   
4. Beat egg whites until stiff but not dry. 
5. Whip cream with powdered sugar until soft peaks form.  
6. Fold a little of the cream and whites into chocolate mixture to lighten. Fold in remaining cream and whites until completely incorporated.  
   
   
   
   
7. 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

1. Melt chocolate and shortening in top of double boiler or in microwave at 50% power.
   
2. 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. 
   
3. Place leaves on a tray lined with waxed paper or parchment paper.
4. 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 

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.

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.

Vintage Chocolate Ice Box Dessert - Unforgettable!

For years I've thought of a chocolate icebox dessert that my mom used to make. The filling was rich and creamy yet light, studded with chopped nuts and set on a tender shortbread crust. Somehow the recipe was lost over the years and when I've tried doing an online search, I find overly sweet versions filled with instant pudding and whipped topping. 
However, I recently discovered  a filling that I thought might match the one from my past. It was set on a layer of ladyfingers so I substituted a shortbread crust for our 2016 Mother's Day dessert. It was delicious and both Mom and I  believe it rivals that unforgettable dessert from long ago.
Note -- back when Mom made this dessert no one worried about using uncooked eggs. However, with today's safety concerns, simply use pasteurized eggs. (Pasteurized eggs can be purchased at most major supermarkets.)

Vintage Chocolate Ice Box Dessert   Makes one 8x8" dessert; 9 servings
Shortbread Crust
6 tablespoon cold butter, cut into chunks
3/4 cup all-purpose flour
1/4 to 1/3 cup chopped pecans

1. Line an 8x8" baking pan with foil or parchment paper so that edges of foil overlap the pan (see photo in step #4 below). Spray with pan release.
2. In a mixing bowl, using the flat blade attachment, cut the butter into the flour until mixture resembles coarse meal. (Or, use a pastry blender if preferred.)
   
   
   
3. Stir in chopped pecans.
   
4. Press mixture into the bottom of a sprayed 8x8" baking pan.
   
5. Bake in a preheated 350° oven for 12 to 15 minutes or until crust is golden brown. Cool.
   

Chocolate Filling

2 (4 oz.) bars German's® Sweet Chocolate*, coarsely chopped

3 tablespoons water

4 large eggs, pasteurized  -- separated (eggs separate best when cold but have most volume if at room temp when whipped, so plan ahead and allow egg whites to set at room temp after separating; also make sure that no yolks are present in the egg whites as the fat in the whites will interfere with proper whipping)

2 tablespoons powdered sugar

3/4 to 1 cup chopped pecans

1 cup heavy cream

Garnishes as desired: whipped cream, grated or shaved chocolate, mint leaves

1. Melt chocolate in double boiler or large stainless steel bowl set atop pot of simmering water (do not allow bottom of bowl to touch water.)
   
2. Add 3 tablespoons water and stir well to combine. Remove from heat and cool for a few minutes.
   
3. Add yolks one at a time, beating vigorously after each addition.
   
4. Add powdered sugar and nuts.
   
5. In a large mixing bowl (chilled is preferable but not mandatory), whip cream until stiff. Set aside.
   
6. In a large mixing bowl, with whisk attachment, beat egg whites at high speed until stiff peaks form. (Note -- if using the same mixing bowl as the one used for whipping cream, be sure to thoroughly wash and dry as the fat from the cream will interfere with proper whipping of the egg whites.)
   
7. Using a silicon spatula, gently fold about 1/3 of the whipped cream and 1/3 of the whipped egg whites into the chocolate mixture; continue until all of the whipped cream and egg whites are incorporated.
   
8. Top cooled shortbread crust with the chocolate mixture.
   
9. Chill 12 to 24 hours.
10. Garnish with additional whipped cream, chopped or shaved chocolate and mint sprigs if desired.

* German's® Chocolate is a dark baking chocolate with sugar added for convenience; it was created in 1852. It is sweeter than semi-sweet chocolate and contains a blend of chocolate liquor, sugar, cocoa butter, flavorings, and lecithin.

Recipe without photos . . .

Vintage Chocolate Ice Box Dessert   Makes one 8x8" dessert; 9 servings

Shortbread Crust
6 tablespoon cold butter, cut into chunks
3/4 cup all-purpose flour
1/4 to 1/3 cup chopped pecans

1. Line an 8x8" baking pan with foil or parchment paper so that edges of foil overlap the pan (see photo in step #4 below). Spray with pan release.
2. In a mixing bowl, using the flat blade attachment, cut the butter into the flour until mixture resembles coarse meal. (Or, use a pastry blender if preferred.)
3. Stir in chopped pecans.
4. Press mixture into the bottom of a sprayed 8x8" baking pan.
5. Bake in a preheated 350° oven for 12 to 15 minutes or until crust is golden brown. Cool.

Chocolate Filling

2 (4 oz.) bars German's® Sweet Chocolate*, coarsely chopped

3 tablespoons water

4 large eggs, pasteurized  -- separated (eggs separate best when cold but have most volume if at room temp when whipped, so plan ahead and allow egg whites to set at room temp after separating; also make sure that no yolks are present in the egg whites as the fat in the whites will interfere with proper whipping)

2 tablespoons powdered sugar

3/4 to 1 cup chopped pecans

1 cup heavy cream

Garnishes as desired: whipped cream, grated or shaved chocolate, mint leaves

1. Melt chocolate in double boiler or large stainless steel bowl set atop pot of simmering water (do not allow bottom of bowl to touch water.)
2. Add 3 tablespoons water and stir well to combine. Remove from heat and cool for a few minutes.
3. Add yolks one at a time, beating vigorously after each addition.
4. Add powdered sugar and nuts.
5. In a large mixing bowl (chilled is preferable but not mandatory), whip cream until stiff. Set aside.
6. In a large mixing bowl, with whisk attachment, beat egg whites at high speed until stiff peaks form. (Note -- if using the same mixing bowl as the one used for whipping cream, be sure to thoroughly wash and dry as the fat from the cream will interfere with proper whipping of the egg whites.)
7. Using a silicon spatula, gently fold about 1/3 of the whipped cream and 1/3 of the whipped egg whites into the chocolate mixture; continue until all of the whipped cream and egg whites are incorporated.
8. Top cooled shortbread crust with the chocolate mixture.
9. Chill 12 to 24 hours.
10. Garnish with additional whipped cream, chopped or shaved chocolate and mint sprigs if desired.

* German's® Chocolate is a dark baking chocolate with sugar added for convenience; it was created in 1852. It is sweeter than semi-sweet chocolate and contains a blend of chocolate liquor, sugar, cocoa butter, flavorings, and lecithin.

Blender Chocolate Mousse

    We had some extra heavy cream on hand and I needed a dessert so pulled out my recipe box and grabbed a card my sister had sent several years ago (believe it or not, I still have do not have all of my recipes converted to computer files). The great thing about this recipe is that it is quick. However, it does rely on raw eggs. Used to be that we thought nothing of consuming them but these days there is always a possibility that they might put you at risk for Salmonella food poisoning. However, to be on the safe side, simply purchase pasteurized eggs.

Mousse divided among 4 martini glasses.

     Recipe is from my sister, Marla Newell Payne.

Marla’s Blender Chocolate Mousse     Makes 4 to 6 servings

6 oz. semi-sweet chocolate (I used chocolate chips / 6 oz. chips = about 3/4 cup)

2 tablespoons Kahlúa coffee liqueur (I’ve also used Bailey’s® Irish cream & crème de menthe)

1 tablespoon fresh orange juice

2 eggs

2 egg yolks

1/4 cup granulated sugar

1 teaspoon vanilla

1 cup heavy cream

Possible garnishes: Additional whipped cream, chocolate curls,  toasted nuts, fresh fruit, etc.

1.  In a saucepan, melt the chocolate, Kahlúa and orange juice over very low heat; set aside to cool.

2.  Pour into blender: eggs, yolks, sugar  and vanilla; blend for 2 minutes. Add cream and blend for 1 minute longer. Add chocolate- Kahlúa mixture and blend until smooth. (This creates a smooth mousse that is pudding-like in consistency. If you prefer a thicker version, I’d suggest that you combine everything, except the whip cream. in the blender; then whip the cream in the mixer and then fold the chocolate into the whipped cream.)

3.  Pour into serving dishes.

4.  Chill about 3 hours or make ahead and serve the next day. Garnish as desired.

Alternative – add the mousse to a graham cracker crust (plain or chocolate).

Pasteurized Eggs

Pasteurized eggs have been heated to a certain point to destroy and Salmonella bacteria that might be present in raw eggs. The process does not cook the eggs nor affect their taste or nutritional value.