You are here: Home >  Course  >  Indian Desserts , Sweets   >  Chocolate Dessert   >  Chocolate Cointreau Mousse Cake

Chocolate Cointreau Mousse Cake

 

This recipe has been viewed 17941 times


The chocolate cointreau mousse is an amazing dessert recipe with the delicate white chocolate mousse along with a dash of Cointreau and honey. Truly an awesome tasting and appealing chocolate mousse cake recipe which is best reserved for special guests and festive occasions....

Chocolate Cointreau Mousse Cake recipe - How to make Chocolate Cointreau Mousse Cake

Tags

MousseChocolate Dessert Desserts for Entertaining

Preparation Time:    Cooking Time:    Total Time:   

Ingredients


2 1/2 cups milk chocolate
4 1/2 cups whipped cream
90 ml (1/3 cup) orange liquer
15 gms orange compound
750 gms Chocolate Sponge Cake

For the orange compound:
 rind of 2 oranges marinated in 3 tsp sugar

For the chocolate sponge:
3 bars (40 grams each) dark chocolate
1 cup (240 ml) milk
4 eggs yolks, beaten
2 cups (400 grams) icing sugar ,melted
1 tsp vanilla essence
1 1/4 cups (160 grams) cake flour
1/2 tbsp salt
2 1/2 tsp baking powder
4 egg whites

Method


For the chocolate sponge:
    For the chocolate sponge:
  1. Melt the chocolate in a pan with the milk and leave to cool.
  2. When cool, add the egg yolks, sugar and vanilla.
  3. Sift the flour, salt and baking powder together.
  4. Stir into the chocolate mixture.
  5. Beat the egg whites until stiff, not dry; and fold into the choco-late mixture.
  6. Preheat the oven to 180oc. bake for 50 minutes or till done.

To assemble the dessert:
    To assemble the dessert:
  1. Melt the milk chocolate over a double boiler or in a microwave and then keep warm.
  2. whip the cream to a soft consis-tency and add the sugar-steeped orange zest and coin-treau.
  3. Fold half of the cream in to the milk chocolate and combine well.
  4. Now fold in the other half carefully. cut the chocolate sponge into three layers and sandwich with the orange chocolate cream.
  5. Sprinkle some cointreau onto the sponge to give some extra ''kick'' to the dessert.
  6. Refrigerate for three hours.
  7. Cut a piece of thick plastic that is approximately 20 cm high and fits exactly around the cake.
  8. Dust the sheet with a little cocoa powder and spread the chocolate in a very thin layer onto the plastic.
  9. Let it harden, then lift the chocolate sheet and wrap it very carefully around the cake.
  10. Allow it to set in the fridge

Outbrain

Reviews