Another recipe because girl #1 asked me to send this to her last week. Which meant that I had to write it out for her. And because this has been her birthday cake for years and she is going to stay out on Lopez until we get there (I am so very sad).
Also, we went out to dinner in Rutland, VT with some wonderful artist friends and we ordered a mouse cake which was a tri-color mouse cake....but not nearly as good as this one.....
TRI-COLOR MOUSE
Chocolate Marquis (bottom layer):
10 oz. Semisweet or bittersweet chocolate, cut into bits
4 oz. (1 stick) unsalted butter, cut into pieces
2 t. instant espresso, dissolved in 2 t. water
4 large eggs, separated
1/8 t. cream of tartar
2 T. sugar
Melt chocolate and butter together.
When chocolate is melted and smooth, whisk in dissolved coffee and egg yolks.
Beat egg whites and cream of tartar together until soft peaks form. Gradually sprinkle in sugar at high speed until stiff but not dry.
Fold 1/4 of egg whites into chocolate mixture to lighten it. Fold in remaining whites.
Pour into prepared mold. Refrigerate.
Mocha Mousse (second layer):
9 oz. Milk chocolate, (I like Cadbury. Tried Nestle once an didn’t like it)
cut into small pieces
4 t. instant espresso, dissolved in 1/4 C. water
1 1/2 C. heavy cream
Melt chocolate and coffee mixture together.
Whip cream until soft peaks form.
Fold whipped cream into cooled chocolate mixture. Mousse should seem very soft.
Pour into prepared mold. Refrigerate.
White chocolate mousse (top layer):
9 oz. White chocolate, cut into small pieces
1 3/4 C. heavy cream
Melt chocolate and 1/4 C. heavy cream together.
Whip cream until soft peaks.
Fold whipped cream into chocolate mixture. Mousse will seem soft.
Pour into prepared mold. Refrigerate.
Use a 9 inch springform pan.
Put a piece of plastic over the top layer otherwise it will get crusty.
Put each layer in the fridge as you make the next layer.
Make one layer right after the other, otherwise they won’t stick together.
So here it is...drown your sorrows in chocolate.
