Ingredients
The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units',
you can use the Recipe Calculator Tool below the ingredients table.
|
Weight Per Unit: 2077
Number of Units: 1 |
|||||
|
WEIGHT (grams) |
ALTERNATIVE METRIC | INGREDIENT | IMAGE | CONDITION | |
| A | 150 | 5.3 ounces | Whole Egg Eggs are one of the most common ingredients in a typical cake. Egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in baking. Usually an eggs role in a cake is to add moisture and richness, act as a raising agent as well as a glue to bind the ingredients together. |
|
|
| B | 150 | 5.3 ounces | Egg Yolk The egg yolk is the internal yellow part of an egg. |
|
|
| C | 90 | 3.2 ounces | Sugar Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are carbohydrates, composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose and galactose. The table or granulated sugar most customarily used as food is sucrose, a disaccharide. (In the body, sucrose hydrolyses into fructose and glucose.) Other disaccharides include maltose and lactose. Longer chains of sugars are called oligosaccharides. Chemically-different substances may also have a sweet taste, but are not classified as sugars. Some are used as lower-calorie food substitutes for sugar described as artificial sweeteners. |
|
|
| D | 180 | 6.3 ounces | Sugar Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are carbohydrates, composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose and galactose. The table or granulated sugar most customarily used as food is sucrose, a disaccharide. (In the body, sucrose hydrolyses into fructose and glucose.) Other disaccharides include maltose and lactose. Longer chains of sugars are called oligosaccharides. Chemically-different substances may also have a sweet taste, but are not classified as sugars. Some are used as lower-calorie food substitutes for sugar described as artificial sweeteners. |
|
|
| E | 90 | 3.2 ounces | Water |
|
|
| F | 480 | 16.9 ounces | Dark Chocolate (Couverture) Couverture chocolate is a very high-quality chocolate that contains extra cocoa butter (32–39%). The higher percentage of cocoa butter, combined with proper tempering, gives the chocolate more sheen, firmer "snap" when broken, and a creamy mellow flavor. |
|
|
| G | 240 | 8.4 ounces | Thickened Cream Cream is used as an ingredient in many foods, including ice cream, many sauces, soups, stews, puddings, and some custard bases, and is also used for cakes. Perfect for pouring, baking, whipping or adding the indulgent touch to your favourite recipes. |
|
Whipped |
| H | 660 | 23.2 ounces | Thickened Cream Cream is used as an ingredient in many foods, including ice cream, many sauces, soups, stews, puddings, and some custard bases, and is also used for cakes. Perfect for pouring, baking, whipping or adding the indulgent touch to your favourite recipes. |
|
|
| I | 12 | 0.4 ounce | Gelatin Gelatin or gelatine (from Latin: gelatus meaning "stiff", "frozen") is a translucent, colourless, brittle (when dry), flavourless foodstuff, derived from collagen obtained from various animal by-products. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are called gelatinous. Gelatin is an irreversibly hydrolyzed form of collagen. It is found in most gummy candy as well as other products such as marshmallows, gelatin dessert, and some ice cream, dip and yogurt. Household gelatin comes in the form of sheets, granules, or powder. Instant types can be added to the food as they are; others need to be soaked in water beforehand. |
|
|
| J | 25 | 0.9 ounce | Water |
|
|
| 2077 | |||||
Recipe Calculator Tool
Using this tool, you can alter this recipe for your own requirements. Use the two fields below to generate new weights for the ingredients above.
STEP 1. Enter your Custom Weight Per Unit
The 'Custom Weight Per Unit' is already loaded with the weight per unit for this recipe but can be changed if required. If all you wish to do is change the number of units (or servings), just leave the current weight per unit.
STEP 2. Enter your Custom Number of Units
This is the number of units (or servings) you want this recipe to yield.
STEP 3. Click Calculate
The new weights for your adjusted recipe will be displayed in the table above.
| Custom Weight Per Unit (grams) | Custom Number of Units | |
| Calculate | ||
Method
| STEP | ACTION | DETAIL | CONDITION |
| 1 | Prepare Ganache | 480g Chocolate 240g Cream | Liquid |
| 2 | Prepare | 660g Whipped Thickened Cream | |
| 3 | Whip | All eggs and 90g sugar | |
| 4 | Boil | 180g Sugar and 90g Sugar | 120°C hot syrup |
| 5 | Add and continue whipping | Syrup to egg mixture | |
| 6 | Add | Ganache | |
| 7 | Add | Gelatine | Melted |
| 8 | Fold | Whipped Cream |
Important Notes
This recipe will be enough to make 2 x 25cm round Chocolate Mousse cake.
Hello
i have two question ?
first: is this amounts for 3 rings 25 , 20, 20 cm ?
second: i saw a different ingredient between the tutorial and the recipe , there you have different amounts ? Thank you
Chef,
Your method is so clever, easy to follow, and success. The mousse turns out so beautiful.
I had tried different recipes before and all fail till I tried this. I don’t thank you enough for teaching us.
Happy to hear that
I didnt understand the recipe as well , is the cover ganache of chocolate jelly mirror ? b
Thank you
Recipe of the mirror is just added into recipes section at Yenersway.com
Hello
i have two question ?
first: is this amounts for 3 rings 25 , 20, 20 cm ?
second: i saw a different ingredient between the tutorial and the recipe , there you have different amounts ? Thank you
Amazing
I’m so glad I found you and you’re a wonderful inspiration to me. I’m am amazed at all the wonderful cakes you create . Truly artistic. Would you please share your recipe for the chocolate mirror glaze you use on this cake as there seems to be no link for it. Thank you ☺️
Hi Monique, sorry we missed that. It will be available in a day or two. Thanks for reminding.
Thank you so much ? and good wishes to you.
It seems I can’t see the recipe. Is it broken?
https://www.yenersway.com/tutorials/free-online-cake-decorating-tutorials/chocolate-mousse-cake-tutorial/