Chocolate fudge cake base mouse

Chocolate base mouse topped with ganache , whipping cream and caramelized almonds.

The truth is that I made this recipe on the spot once when my chocolate fudge cake didn't come out right :) The shape of the cake wasn't really presentable so I used it as the base for my super moist chocolate fudge cake mousse.

It combines cocoa powder, dark cocoa powder, semi sweet chocolate filling, whipping cream and caramelized almonds. It can take you to heaven!

INGREDIENTS

for the base

• Use the recipe of my Chocolate fudge cake

for the filling

• 5 eggs

• 200gr dark chocolate

• 100gr milk chocolate

• 150gr butter (spry)

• 1/5 cup brandy

• 1 tsp vanilla extract

for the topping

• 1 cup (250ml) heavy cream, cold

• 1/3 cup (35g) powdered sugar

• 1 tsp vanilla extract

DIRECTIONS

• When the cake have cooled, make the chocolate filling

• Melt the chocolate with the butter in a bain-marie

• Add the brandy and vanilla and mix well

• Combine the eggs slowly, whisking constantly. It’ll be ready when it has thickened, lightened a bit in colour and has more volume. It should take about 6 - 8 minutes

• When done, remove it from the heat and set aside

• In a mixer bowl, whip the whipping cream and powdered sugar until stiff peaks form

To build the mouse

• Divide cake base between 8 -10 clear bowls or cocktail glasses

• Top with the chocolate filling

• Dollop with the whipped cream and sprinkle with caramelized almonds

• Refrigerate at least 1 hour and up to 4 before serving

Tips:
1. Its an ideal make-ahead dessert for dinner parties or cocktails  
2. If you don't like caramelized almonds you can serve it with grated chocolate.  It will also look amazing