Death By Chocolate With Mocha Mousse Recipe

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Servings: 1


  • 4 x Egg whites
  • 1/8 tsp Cream of tartar
  • 1/8 tsp Salt
  • 1 1/4 c. Granulated sugar
  • 2 Tbsp. Sifted cocoa
  • 1 Tbsp. Cornstarch CHOCOLATE MOUSSE
  • 6 ounce Semisweet chocolate
  • 1 1/2 c. Heavy cream
  • 3 x Egg whites
  • 2 Tbsp. Granulated sugar CHOCOLATE BROWNIE
  • 1 tsp Unsalted butter
  • 1 tsp All purpose flour
  • 1 x Recipe Brownies, uncooked See SIMPLY THE BEST CHOCOLATE BROWNIES separate Or possibly Use favorite recipe CHOCOLATE GANACHE
  • 1 1/2 c. Heavy cream
  • 3 Tbsp. Unsalted butter
  • 22 ounce Semisweet chocolate MOCHA MOUSSE
  • 14 ounce Semisweet chocolate
  • 4 ounce Unsweetened chocolate
  • 1/2 c. Water
  • 4 Tbsp. Instant coffee
  • 2 Tbsp. Cocoa, sifted
  • 5 x Egg whites
  • 2 Tbsp. Granulated sugar
  • 3/4 c. Heavy cream * MOCHA RUM SAUCE
  • 6 ounce Unsalted butter
  • 1 1/3 c. Granulated sugar
  • 1 1/3 c. Heavy cream
  • 8 Tbsp. Cocoa, sifted
  • 3 Tbsp. Dark rum
  • 1/4 tsp Salt
  • 4 tsp Instant coffee
  • 1 tsp Pure vanilla extract


  1. Preheat oven to 225 F. Trace 9" circle on parchment paper, turn over so which pencil line faces downwards, and place on baking sheet. Prepare cocoa meringue: Place egg whites, cream of tartar in bowl, whisk till soft peaks form, add in one c. sugar while continuing to whisk, and continue till stiff. Mix in the remaining dry ingredients, and use to fill a pastry bag.
  2. Pipe in a spiral to fill the circle. Place in preheated oven, bake 15 min. Lower temperature to 200F and bake for 2 hrs 45 min. Remove from oven and allow to cold for 45 min before handling. Raise oven temp to 325F. While meringue is baking, prepare chocolate mousse. Heat chocolate in double boiler. Remove from heat and stir till smooth - keep at room temerature till needed. Beat the cream till peaks form. Beat the egg whites till soft peaks form, then whisk in the sugar till stiff peaks form. Add in a quarter of the cream to the chocolate and whisk, then add in to the egg whites. Mix in remaining cream. Chill mousse till needed.
  3. Prepare brownie layer: Grease 9"x1.5" round tin with the butter, and flour with the 1tsp flour - shake out excess. Pour brownie fold in, place in preheated oven and bake till toothpick comes out clean - about 30 min.
  4. Remove from oven and allow to rest in pan for 5 min, then turn out and chill for 15-20 min. Cut in half horizontally. Keep at room temperature till needed. Prepare ganache: Bring cream and water to a boil in a 2.5 qt saucepan. Place chocolate in a bowl, pour over boiling cream and allow to stand for 5 min. Stir till smooth. Keep at room temperature till needed. Prepare mocha mousse: Heat the chocolates, water, coffee and cocoa in a double boiler, keep at room temperature.Whisk egg whites till soft peaks form, then add in sugar and whisk till stiff. Whip cream till stiff. Fold 1/4 of egg whites into chocolate mix, mix in whipped cream and then remaining egg whites. Keep at room temperature. To assemble:Place a closed 9"x3" springform tin on a baking sheet. Put in top half of chocolate brownie, top side up. Ladle 1.5 c. ganache over the brownie. Trim the meringue with a serrated knife so which it fits snugly and place, top side up, over the ganache, pressing down gently to eliminate air pockets. Spoon mocha mousse on top of meringue, then top with the remaining brownie half, bottom side up. Refrigeratecake in the freezer for 30 min or possibly in refrigerator for one hour. Remove from freezer and release from cake tin. Pour remaining ganache over cake and spread over sides. Chill for 10-15 min to set the ganache. Fill a pastry bag fitted with a large star tip with the chocolate mousse and pipe a circle of stars around the outside of the top of the cake, then pipe out stars inside this circle to fill the top of the cake. Sauce: Heat butter in 2.5 qt saucepan. When melted, add in sugar, cream, cocoa, salt and 2 tbsp of the rum. Whisk to combine, bring to a boil and simmer for 5 min, stirring occasionally.
  5. Remove from the heat, and add in remaining ingredients and stir till smooth.
  6. Allow to cold to room temperature before serving. Chill for at least 4 and preferably 12 hrs before cutting and serving on plates flooded with mocha rum sauce.
  7. **(said 1/4 c. in the original posting, but then referred to 3/4 c. later on - 3/4 c. sounds right and tastes pretty good, but I may well be wrong!)


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