Monday, February 16, 2015
Yammie's Noshery White Chocolate Mousse Truffle Cake
Here is the original recipe, and it is delicious. I will post it the way I wish I had made it, as well as incorporating the changes I made in the beginning. I gave myself the first piece, so my picture is not great of the piece on my plate, but the next pieces came out well, so don't worry about your cake falling apart. This received a perfect 10 from everyone at Owen's birthday party, it was really delicious, and I am glad it turned out as well as it did. While I was making it, I was worried it wouldn't turn out, because cooking your eggs in a double boiler rather than tempering them never turns out well. This would've been much less hassle and turned out with a smoother mousse if I hadn't cooked the eggs directly. Anyway, each piece was 447 calories for 1/16 of the cake, and just follow the recipe for the chocolate cake found at the link, I didn't change anything there, except you can change the coffee to more cocoa powder. Here's what I would do for the mousse:
6 oz good quality white chocolate
6 T butter
4 egg yolks
2 T sugar
1 t vanilla
1 1/2 c cream, plus 2 T cream
In a small bowl, whisk together the egg yolks and sugar until the yolks are thick and pale yellow in color. In a pan, melt the white chocolate and butter, stirring until everything is melted. Add in the 2 T cream, stirring well, and slowly add more cream if the mixture is too thick. Temper the egg yolks, until half the chocolate is mixed into the egg yolks, then return the eggs to the pan with the cream. When the eggs have gotten hot and cooked, set aside the chocolate mixture to cool. When completely cool, whip the remaining cream into stiff peaks, then fold in the white chocolate mixture. Top the cake layer in the spring form pan, then let cool for at least four hours before serving, preferably over night.
Try my way or the original recipe method, either one makes the eggs safe, and you can decide which works better for you!