Don’t ask me why I was obsessed with making a Neapolitan Mousse Cake, but I was, and it’s now complete. Today was the third and fourth (and final) adjustments to the recipe(s).
To make the three layers approximately the same thickness I increased the amount of white and strawberry mousse. I also adjusted the amount of agar agar to create the consistency I wanted.
WHIPPED CREAM (for Chocolate Mousse)– YIELDS 1 ½ CUPS OF WHIPPED CREAM
• 1 cup Heavy whipping cream
• 4 tablespoons Powdered Sugar or Confectioners sugar
• 1 ½ teaspoons Cream of tartar
• 1 tsp vanilla bean paste
WHIPPED CREAM (for Vanilla and Strawberry Mousse)– YIELDS 2 CUPS OF WHIPPED CREAM
• 1 ½ cup Heavy whipping cream
• 6 tablespoons Powdered Sugar
• 2 teaspoons Cream of tartar
• 1 ½ tsp vanilla bean paste
• 2 cup White chocolate chips
• ½ cup heavy whipping cream
• 1 cup dark chocolate chips
• ½ cup Heavy whipping cream
• 1 ½ cup fresh strawberries
• 1/3 + 2 Tbl cup granulated sugar
• 1 ½ tsp strawberry extract
• Red food coloring to suit (1-2 drops)
• 2 Tsp Agar Agar
• 2 Tbl warm water
• 1 cup chocolate
• ¾ cup heavy cream
GRAHAM CRAKER CRUST
• 2 cups finely crushed regular graham crackers
• 1/3 cup butter, melted
• ½ beaten egg white
• 3 tablespoons sugar
GRAHAM CRACKER CRUST
- Heat oven to 350°F. In a food processor pulse the crushed graham crackers several times, then add the rest of the ingredients until well mixed. Press remaining mixture firmly and evenly against bottom of an 8” removable bottom cake pan.
- Bake at 350 F for 10 min. Set aside to cool.
- When cool, line the inside edges of the cake pan with acetate
WHIPPED CREAM – (3 batches required)
- Before beginning with the recipe, place the mixing bowl and whisk in the freezer for at least 10 minutes to chill.
- Once the bowl has chilled, add heavy cream and vanilla and beat on low speed until the cream starts to thicken slightly. There will be fewer and larger bubbles.
- Add the cream of tartar and powdered sugar and beat with increasingly higher speed until stiff peaks form. Once done, set it in the fridge to chill.
PREPARING THE CHOCOLATE MOUSSE
- Heat heavy cream to steam, not boil. I use the microwave in 30 second bursts
- Place 1 cup chopped chocolate in a heat proof bowl.
- Pour heated cream over chocolate, cover and let sit 30 seconds
- Beat until the cream is completely incorporated and the chocolate is smooth and creamy
- Let come to room temperature
- Gently fold the room temperature chocolate into the cold whipped cream
- Spread the chocolate mousse evenly on top of the graham cracker crust
PREPARING THE STRAWBERRY PURÉE
- Combine strawberries and sugar in a saucepan and bring to a boil. Lower the heat and simmer for 10 minutes until the syrup thickens.
- Keep stirring occasionally. When the strawberries are soft and the syrup has thickened, remove from heat and allow to cool.
- When completely cooled, coarsely puree it with an immersion blender. Add strawberry extract and set it aside. Measure the syrup – you will require ½ cup of thick syrup
AGAR AGAR MIX
- Mix 3 teaspoons Agar agar powder with 4 Tbl lukewarm water
- Whisk to combine
- Let rest 4 – 5 minutes for the agar agar to bloom
PREPARING STRAWBERRY AND VANILLA MOUSSE
- Heat a pan 1/2 filled with water over low heat and place the white chocolate bowl over the water when it simmers. Keep stirring the chocolate as it softens and melts.
- Add agar agar mix and stir constantly for 5 minutes
- Add ½ cup warm milk and mix until the chocolate is thick but runny.
FOR VANILLA MOUSSE
- If desired add a few drops of white food coloring to lighten the yellowish mixture and mix well
- Gently fold the cool to touch white chocolate [and agar] mixture into the cool whipped cream until combined. Do not beat and deflate the mousse.
FOR STRAWBERRY MOUSSE
- Add half the cooled whipped cream to the cool white chocolate mixture
- Add the strawberry syrup that was prepared earlier to the whipped cream/white chocolate mixture
- Mix gently to not deflate.
- Add the rest of the whipped cream to the strawberry-white chocolate.
- [OPTIONAL – add two drops of red food coloring. Without the coloring the strawberry mousse is not strongly differentiated from the vanilla mousse.]
TO MAKE CHOCOLATE GANACHE
- Warm cream in the microwave just until a simmer and not boiling hot.
- Pour it over the chocolate and let it rest, undisturbed, for 30 seconds.
- Now start stirring gently until it forms a smooth chocolate ganache.
- Let the ganache cool slightly, but it should still be pourable.
DECORATING THE MOUSSE CAKE WITH GANACHE
- Pour the chocolate around the edge of the mousse cake letting some run down the side, but not so much as to drip all the way to the bottom.
- Cover the rest of the cake with chocolate and top with sliced strawberries.
DECORATING THE MOUSSE CAKE WITH A CHOCOLATE COLLAR
- Cut a piece of parchment paper the circumference and height (or a little more) of the mousse cake.
- Place it on a larger piece of parchment paper to help later clean-up.
- Temper a cup of chocolate, fill a piping bag and let cool slightly. This was an experiment for me. It needs to be cool enough to not run when piped, but warm enough to pipe easily
- Cut a small hole in the end of the piping bag and with an erratic swirling pattern make a lace pattern over the smaller piece of parchment paper, being sure to cover all the way to the edges.
- Let the chocolate collar dry such that it won’t drip when picked up.
- Carefully wrap the mousse cake with the still slightly soft collar and press gently.
- Let the collar cool for a few minutes then carefully peal the parchment paper base from the collar, leaving the chocolate collar adhered to the mousse cake.