Ultimate Chocolate Mousse Cake Variations
As promised, further
Variation of the Chocolate
MOCHA FUDGE MOUSSE CAKE: Make the Ultimate Chocolate Mousse Cake,
preferably using extra-bittersweet chocolate. In Step 2, add 2 Tbsp.
instant espresso powder to the melted chocolate and butter. In Step
5, pour half the chocolate mousse batter into the prepared springform
pan and drizzle with half the Hot Fudge (recipe follows). Add the
remaining batter and drizzle on the remaining fudge.
PRALINE CHOCOLATE MOUSSE CAKE: Make the Ultimate Chocolate Mousse
Cake, preferably using extra-bittersweet chocolate. In Step 2, add
1/2 cup praline paste (see note) to the melted chocolate and butter.
Garnish, if desired, with toasted hazelnuts (I bet pecans would go
good). NOTE: Praline paste can be ordered from Maison Glass, 52 E.
58th St., New York, NY 10022; 212-755-3316.
BRANDIED CHERRY CHOCOLATE MOUSSE CAKE: Make the Brandied Cherries
(recipe follows) at least a day ahead. Make the Ultimate Chocolate
Mousse Cake (using semi-sweet chocolate). After Step 4, fold in 1 cup
halved, well-drained brandied cherries.
CHOCOLATE LIQUEUR CAKE: Make the Ultimate Chocolate Mousse Cake, but
after Step 2, stir in 2 Tbsp of your favorite liquor or liqueur:
Cognac, Grand Marnier, bourbon, dark rum, Kahlua and Cointreau are
some favorites. Serve with Creme Anglaise au Grand Marnier (recipe
follows) and use the same liquor you use in the cake in place of the
Grand Marnier in the creme anglaise.
The recipe for the Ultimate Chocolate Mousse and these variations are
all the creation of Rose Levy Beranbaum.