- A Christmas recipe, contains 2 filling options
- I RUINED IT
- 9x13 jelly roll pan, parchment paper
6 large eggs (separated)
2/3 cup sugar
8 ounces dark chocolate (60% cocoa or greater)
4 tablespoons water
Dark Chocolate Mousse
1 1/2 cups heavy cream, divided
2 tablespoons granulated sugar
Pinch of salt
6 ounces (4 bars) GODIVA Solid Dark Chocolate Bars, finely chopped
1 tablespoon vanilla extract
1 to 3 tablespoons grated GODIVA Solid Dark Chocolate or cocoa nib pieces, divided (optional)
Sous Vide Raspberry Mousse
1 pound (0.45 kg) raspberries
1/4 cup (59 ml) ultrafine sugar
3 tablespoons (30 ml) freshly squeezed lemon juice
1/2 teaspoon (2.5 ml) kosher salt
1/4 teaspoon (1.23 ml) ground cinnamon
1 cup (237 ml) heavy cream
1 teaspoon (5 ml) vanilla extract
1) Preheat the oven to 425 F/220 C/gas 7.
2) Lightly grease and line a 9- x 13-inch Swiss Roll tin. Using a small piece of kitchen paper lightly dampened with a little vegetable oil, lightly rub the surface of the paper.
3) Whisk the sugar and egg yolks together in a large, roomy, baking bowl until a light, yet thick mixture is formed.
4) Break the chocolate into pieces then melt with 4 tablespoons water in either the microwave (take care to not overcook) or over a pan of slightly simmering, boiling water, making sure the bottom of the bowl does not touch the water.
5) Add the chocolate to the egg and sugar mixture, and stir gently.
6) In a separate bowl, whisk the egg whites until it forms stiff, fairly firm peaks.
7) Fold 1 tablespoon of the egg white into the chocolate sponge mixture. Add the remaining whisked egg whites and gently fold through.
8) Spread the sponge mix into the prepared tin, smoothing the surface very, very gently with a spatula taking care to not knock out any air.
9) Bake in the preheated oven for 20 minutes, or until firm to the touch and a little crisp on the top. Do not overcook or the sponge will become dry.
FILLING 1 (chocolate)
1) Place chopped chocolate in a medium bowl; set aside.
2) Heat ½ cup heavy cream, granulated sugar and salt in saucepan over medium heat until sugar is dissolved and cream comes to a boil. Immediately pour boiling cream over chopped GODIVA chocolate. Let stand 20 seconds. Stir until the chocolate is completely melted and smooth. Add vanilla extract and whisk until fully combined and creamy. Let cool 5 minutes or until tepid.
3) Whip remaining 1 cup heavy cream with an electric mixer until soft peaks form. Fold half of the whipped cream into the chocolate mixture to lighten it. Gently fold in remaining whipped cream. For a slightly crunchy mousse, fold in 1 to 2 tablespoons of grated chocolate or cocoa nibs with the second half of the whipped cream.
4) Spoon or pipe mixture into 4 wine glasses or a 1-quart soufflé dish. Cover and refrigerate for 2 hours until set.
FILLING 2 (Raspberry)
1) Combine the raspberries, sugar, lemon juice, salt, and cinnamon in a small saucepan and heat on low. Once simmering, remove from heat and puree in a blender. Set aside and let cool to room temperature.
2) In a large chilled mixing bowl, whisk the cream and vanilla until stiff peaks form. Gently fold in raspberry puree until fully incorporated. Be careful to not over-mix.
1) Pre-roll sponge cake in parchment paper and let cool as a tube.
2) Unroll to spread mousse in center, leaving 1-2 inches of space on all sides, then roll up carefully and trim the edges.
3) Chill for at least 2 hours so mousse can set
- Log: https://www.thespruceeats.com/classic-yule-chocolate-log-recipe-435068
Chocolate Mousse: https://www.godiva.com/recipes-chocolate-mousse/RecipeArticle18.html
Raspberry Mousse adapted from: https://recipes.anovaculinary.com/recipe/sous-vide-raspberry-mousse