﻿﻿Black Forest Mousse Cake

Black Forest Mousse Cake

homecookingadventure.com

sharynn

subheading: Cherry Jelly:

10 oz (300g) fresh or frozen cherries , cut into quarters

⅓ cup (70g) sugar

1 tbsp (15ml) lemon juice

2 tbsp (30ml) cherry brandy - kirsch

½ tbsp (5g) gelatin powder

2 tbsp (30ml) cold water

subheading: Cocoa Brownie:

1 large egg

⅓ cup (70g) sugar

1 tsp (5g) almond extract

⅓ cup (70g) vegetable oil

¼ cup (30g) unsweetened cocoa powder

¼ tsp (1g) salt

¼ cup (30g) all-purpose flour

subheading: White Chocolate Mousse:

8 oz (230g) white chocolate , cut in small pieces

⅔ cup (160g) whipping cream

1 ⅔ cup (400g) whipping cream (35% fat) , chilled

2 tsp (8g) gelatin powder

3 tbsp (45ml) cold water

subheading: Chocolate Glaze:

6 oz (180g) semisweet chocolate

¾ cup (180g) whipping cream

2 ½ tbsp (37ml) milk

2 ½ tbsp (37g) unsalted butter , at room temperature

subheading: Chocolate Decoration leaves:

2.5 oz (70g) semisweet chocolate

1 oz (30g) semisweet chocolate , for tempering

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