Desserts/Pastries

Cooks Illustrated Triple-Chocolate Mousse Cake

October 2017 Fam Din
We’re Chocoholics.

Every single one of us.

October 2017 Fam Din
From Ôn and Mệ (our paternal grandparents) that would give us Andes chocolates as goodies….

To our Folks…(particularly Dad these days…)

To all five Sibbies

and especially all of our Munchkins.

Triple-Chocolate Mousse Cake
Mmmm….Chocolate.

Triple-Chocolate Mousse Cake
So when we discovered the Triple Chocolate Mousse Cake from Porto’s Bakery –it became a staple at our celebrations!

Triple-Chocolate Mousse Cake
A rich chocolate cake layer base….

Topped by a chocolatey mousse layer…

Then topped with another white chocolatey mousse layer.

Triple-Chocolate Mousse Cake
Perfection.

Triple-Chocolate Mousse Cake
A while back, seester asked me to make a version of our beloved cake. Which was perfect timing because I had just stumbled across a version by Cooks Illustrated that I really wanted to try out.

October 2017 Fam Din
Their recipes are very specific and detailed….but for this recipe, not difficult at all. Just takes some time. Trust the process, it’s so worth it.

Oh–and don’t skimp out on the quality chocolate peeps. Since it’s the star of the show, indulge a bit.

October 2017 Fam Din
The bottom layer is a flourless chocolate cake.

Decadent and delicious.

October 2017 Fam Din
The second layer, is a rich and scrumptious bittersweet chocolate mousse.

So velvety divine.

October 2017 Fam Din
Next is the fluffy white chocolate mousse layer — airy and dreamy.

And don’t forget the chocolate shavings to garnish!

October 2017 Fam Din
And now that I’m looking at these pictures — I’m wondering why the heckI haven’t made it recently again?! Must fix that soon!

Happy Chocolate Dreams!!! ❤

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Triple-Chocolate Mousse Cake
Serves 12-16

Ingredients:

BOTTOM LAYER
6 tablespoons (3/4 stick) unsalted butter, cut into 6 pieces, plus extra for greasing pan
7 ounces bittersweet chocolate, chopped fine
¾ teaspoon instant espresso powder
1½ teaspoons vanilla extract
4 large eggs, separated
pinch table salt
⅓ cup packed (about 2 1/2 ounces) light brown sugar, crumbled with fingers to remove lumps

MIDDLE LAYER
2 tablespoons cocoa powder, preferably Dutch-processed
5 tablespoons hot water
7 ounces bittersweet chocolate, chopped fine
1½ cups cold heavy cream
1 tablespoon granulated sugar
⅛ teaspoon table salt

TOP LAYER
¾ teaspoon powdered gelatin
1 tablespoon water
6 ounces white chocolate chips
1½ cups cold heavy cream

Shaved chocolate or cocoa powder for serving, optional

FOR THE BOTTOM LAYER:

Adjust oven rack to middle position and heat oven to 325 degrees. Butter bottom and sides of 91/2-inch springform pan. Melt butter, chocolate, and espresso powder in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool mixture slightly, about 5 minutes. Whisk in vanilla and egg yolks; set aside.

In stand mixer fitted with whisk attachment, beat egg whites and salt at medium speed until frothy, about 30 seconds. Add half of brown sugar and beat until combined, about 15 seconds. Add remaining brown sugar and beat at high speed until soft peaks form when whisk is lifted, about 1 minute longer, scraping down sides halfway through. Using whisk, fold one-third of beaten egg whites into chocolate mixture to lighten. Using rubber spatula, fold in remaining egg whites until no white streaks remain. Carefully transfer batter to prepared springform pan, gently smoothing top with offset spatula.

Bake until cake has risen, is firm around edges, and center has just set but is still soft (center of cake will spring back after pressing gently with finger), 13 to 18 minutes. Transfer cake to wire rack to cool completely, about 1 hour. (Cake will collapse as it cools.) Do not remove cake from pan.

FOR THE MIDDLE LAYER:

Combine cocoa powder and hot water in small bowl; set aside. Melt chocolate in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool slightly, 2 to 5 minutes.

In clean bowl of stand mixer fitted with whisk attachment, whip cream, granulated sugar, and salt at medium speed until mixture begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds.

Whisk cocoa powder mixture into melted chocolate until smooth. Using whisk, fold one-third of whipped cream into chocolate mixture to lighten. Using rubber spatula, fold in remaining whipped cream until no white streaks remain. Spoon mousse into springform pan over cooled cake and gently tap pan on counter 3 times to remove any large air bubbles; gently smooth top with offset spatula. Wipe inside edge of pan with damp cloth to remove any drips. Refrigerate cake at least 15 minutes while preparing top layer.

FOR THE TOP LAYER:

In small bowl, sprinkle gelatin over water; let stand at least 5 minutes. Place white chocolate in medium bowl. Bring ½ cup cream to simmer in small saucepan over medium-high heat. Remove from heat; add gelatin mixture and stir until fully dissolved. Pour cream mixture over white chocolate and whisk until chocolate is melted and mixture is smooth, about 30 seconds. Cool to room temperature, stirring occasionally, 5 to 8 minutes (mixture will thicken slightly).

In clean bowl of stand mixer fitted with whisk attachment, whip remaining cup cream at medium speed until it begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds. Using whisk, fold one-third of whipped cream into white chocolate mixture to lighten. Using rubber spatula, fold remaining whipped cream into white chocolate mixture until no white streaks remain. Spoon white chocolate mousse into pan over middle layer. Smooth top with offset spatula. Return cake to refrigerator and chill until set, at least 2½ hours.

TO SERVE:

If using, garnish top of cake with chocolate curls or dust with cocoa. Run thin knife between cake and side of springform pan; remove side of pan. Run cleaned knife along outside of cake to smooth sides. Cut into slices and serve.

NOTE:

This recipe requires a springform pan at least 3 inches high. It is imperative that each layer is made in sequential order. Cool the base completely before topping it with the middle layer. We recommend Ghirardelli Bittersweet Chocolate Baking Bar for the base and middle layers; our other recommended brand of chocolate, Callebaut Intense Dark L-60-40NV, may be used, but it will produce drier, slightly less sweet results. Our preferred brand of white chocolate is Guittard Choc-Au-Lait White Chips. For best results, chill the mixer bowl before whipping the heavy cream. The entire cake can be made through step 8 and refrigerated up to a day in advance; leave it out at room temperature for up to 45 minutes before releasing it from the cake pan and serving. For neater slices, use a cheese wire or dip your knife in hot water before cutting each slice.

Recipe: Cooks Illustrated. Instructional Video available here.

 

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Sunday Family Dinner

From Our Foodie Fam Bam to Yours

Oct 2017 Fam Din

Before I jump into our last Family Dinner, let me take a moment to talk about the most helpful kitchen assistants we have….. our Fur Babies.

And by most helpful, I mean, the most unhelpful.

I asked Leia to chop some apples and instead, she chose to take a nap.

All. Day. Long.

But aren’t those rolls just simply glorious???

October 2017 Fam Din
I asked Bella to whip up some cream and instead, she chose to guard the oven. I mean, sure–there’s always a chance someone will come in and steal the chocolate cake.

Whelp, at least they are darn furdorable.

October 2017 Fam Din
Speaking of furdorable, I mean adorable – look at my little man. Those dimples….

Here’s Lucasaurus hanging out, waiting for his cousies to come over to play.

October 2017 Fam Din

And while we were waiting for everyone to come over, we caught seestrah N pilfering some of T’s succulents.

My family is rather obsessed with succulents.

October 2017 Fam Din

Here’s her six pack of succulents to-go.

October 2017 Fam Din

And while she did that, I poured us a cocktail— Apple Cider Sangria.

This, my Friends, is one of my favorite cocktails lately and it’s really easy to make.

October 2017 Fam Din
Just fill a large pitcher with apples, pears, white wine and apple cider. I also added some Calvados (or just some regular Brandy or Cognac if you don’t have Calvados on hand), a few splashes of OJ and a few cinnamon sticks. I let all the goodness chill out in the fridge for several hours and then stirred in some Prosecco before serving.

So dang good and it goes down really smooth. So be careful–it packs a punch!

October 2017 Fam Din
Cuddles… my non-food favorite thing about Fam Din.

October 2017 Fam Din

Then it was time for some appetizers! And this month was filled with them — 3 different kinds!

Sometimes we’re heavy on appetizers (like 3 or 4 different ones) and sometimes we’re heavy on entrees (like 2 or 3 different main dishes!). What can I say, we love to eat!

October 2017 Fam Din
N took a spin off of Trisha Yearwood’s (yup, as in the country singer) Shrimp Croquettes.

And let me tell you…

Oh. My. God.

They were so freaking good!

October 2017 Fam Din
She tweaked the recipe a bit (as we always do!) and they came out beautifully!

Perfectly crispy on the outside and shrimpy–and somehow creamy–on the inside. We think the milk may have been the cause to this?

But whatever the reason—these will definitely be made again!!

October 2017 Fam Din

I have no idea what the kiddos are doing here. But there’s no bickering, no yelling, no crying — so this Auntie is a happy camper.

October 2017 Fam Din
Appetizer number 2!

L brought these Burgundy Pepper Beef Skewers that we grilled — which is kind of funny because she doesn’t eat red meat.

October 2017 Fam Din

But for us, all-kinds-of carnivorous eatin’ peeps, we were VERY happy with her decision!

October 2017 Fam Din

She also brought a bunch of fresh oysters and whipped up a classic mignonette to accompany them.

October 2017 Fam Din
And as always, our resident shucker, Nini got to work. I think she shucked her first oyster at 10 or 11?

If you love fresh oysters, I highly suggest training your munchkins early on how to shuck. Not only does it give them some fantastic life skills but it REALLY helps out with family dinners.

October 2017 Fam Din

And it gives me some extra time to sit on the Wicker Throne to enjoy some vino.

October 2017 Fam Din

Now on to the main course.

Seestrah T has been talking about her Chicken Pot Pie for ages now as it’s been a staple for her household. She uses her 40 Garlic Clove Chicken as a base and throws it into a dish before covering it with some puff pastry.  After a quick bake in the oven–wham, bam! Chicken Pot Pie!

T has been raving about it for so long that we decided to task her with it for Family Dinner!

Below is her 40 Garlic Clove Chicken ready to shred up. I love it and do a hybrid of Ina Garten’s and Alton Brown’s recipes when I opt for this wonderfully savory and rich dish. My version can be found here.

October 2017 Fam Din

Once she shreds up the chicken, she mixes it up with carrots, peas (edamame this time) and some of the rich sauce from the chicken.

In a few of the dishes, I stirred in some cubed potatoes because I’m a potato-monster.

October 2017 Fam Din
For quick pot pies, T opts for some store bought puff pastry. I love that too–buttery, flaky goodness. But this time for Family Dinner, she whipped up some pastry dough to cover up the dishes.

October 2017 Fam Din
The girls helped to roll out the dough and made little leaves for decoration.

The end result was wonderful! Rich, hearty—total comfort food.

October 2017 Fam Din
And then we did a bit of clean up before for dessert.

Meanwhile, I love this picture. Maya is screaming while Leo has the look of total indifference. I know…it’s so blurry but totally captures the shenanigans of our Fam Din.

October 2017 Fam Din

And then it was finally time for dessert!

We’re a chocoholic kind of family so when I was deciding on what sweet treat to make, it was a no brainer to opt for something chocolate based.

October 2017 Fam Din

And what screams chocolate more than a Triple Chocolate Mousse Cake!

Our family loves the Triple Chocolate Mousse Cake from Porto’s. The best thing for a chocoholic! It’s been on my to-do list to try and bake for some time now. And I’ve been holding on to the recipe from Cook’s Illustrated FOH-EVAH.

No day but today!

October 2017 Fam Din
It starts with a dense and rich chocolate cake base. Next, it’s slathered with a light and airy chocolate mousse before it’s topped with an equally light (and decadent) white chocolate mousse.

Wowser, wowser, WOWSER!

Gang…it’s perfection. Easily one of my favorite types of chocolate cakes.

Yup, I’ll definitely be making it again.

October 2017 Fam Din
After dinner, R whipped up a fire because it’s what he does.

Anyone else feel like Sirius Black’s head is going to pop out of the flames to give us some sage advice on how to defeat the Dark Lord?

If not, shame on you. You need to go back and re-read (or rewatch) the entire Harry Potter series.

October 2017 Fam Din

Look at them.

How could your heart not swell with love?

October 2017 Fam Din

Our munchkins.

They are our Reason.

October 2017 Fam Din
And just like that—it’s a wrap!!!

With ❤ from our Foodie Fam Bam to Yours!

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This Month’s Family Dinner Menu

Cocktails: Apple Cider Sangria, Various Wine
Appetizers: Shrimp Croquettes, Burgundy Peppercorn Beef Skewers, Fresh Oysters with Mignonette
Entrees: 40 Garlic Clove Chicken Pot Pie
Dessert: Triple Chocolate Mousse Cake