Triple Chocolate Mousse Cake

Triple Chocolate Mousse Cake | ZoeBakes photo by Zoë François

Chocolate Mousse was one of the very first recipes I tried to make, way back when I was a middle schooler. Making a quintessentially French dish was an assignment for my French class, so I set off with a copy of Time Life Books: classic French cooking and did my best. Which wasn’t very good. Actually, it was terrible. The recipe called for coffee, which at the time, before I became an avid consumer of the beverage, was a confusing ingredient. Did they mean coffee grounds or brewed coffee. Well, I chose very wrong and went with the grounds, probably because I didn’t know how to brew coffee. It was like eating chocolate with sand in it. Not good. I made it again with brewed coffee and it was a revelation. The texture was like silk, the taste of the chocolate was so rich and luscious, unlike anything I’d every eaten. It was like a very distant cousin to chocolate pudding, but altogether superior. I was so proud that I’d made something this delicious. It was one of the first times I was excited about a school assignment and it set me off on more baking adventures.

When Fanny sent me her book, I flipped through it, saw her Triple Chocolate Mousse Cake and I knew it was the one I would make. This recipe is traditional in that it uses uncooked eggs; whipping both the whites and the yolks separately and folding them into the chocolate. The result is glorious. For those who are squeamish about using raw eggs in a recipe, you can find pasteurized eggs, which are deemed safe to eat without cooking. I used fresh eggs from my neighbor’s chickens and it was not only exquisite, but I am also still here to talk about it.

Fanny’s recipe was pure and simple, which is a lovely thing in a day of over complicated recipes, but I decided to add a bit of coffee flavor to the Triple Chocolate Mousse Cake, to recreate the flavor of my childhood memory.

Triple Chocolate Mousse Cake | ZoeBakes photo by Zoë François

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Chocolate Mousse with Toasted Meringue

chocolate mousse Pretty Simple Cooking (4 of 4)

My friends Sonja and Alex, otherwise known as the parents of the most adorable little boy, Larson (and some may know them for their excellent blog a couple cooks), just sent me their new cookbook. As I flipped through all the gorgeous recipes, I was stopped in my tracks by a picture of chocolate mousse topped with meringue. For anyone who follows me on Instagram, you know I am a huge fan of the ethereal sweet topping; whipped up pretty and then lit on fire with a blow torch. I always knew I liked these two and their recipes, but it turns out that Alex also has a thing for blow torches, so they just got even cooler IMHO.  This is a super simple and quick chocolate mousse recipe you can whip up at the last minute for Valentine’s Day and your sweetheart will never know it just took a few minutes to make. The bit of crunch in the middle is just brilliant and adds that contrast of texture that makes for a great dessert. They’ve generously agreed to share the recipe, but you should all go out and find their book, Pretty Simple Cooking! (more…)

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Tiramisu

Tiramisu With Raspberries | photo by Zoë François

By the time I became a pastry chef in the mid 1990s tiramisu, the decadent Italian dessert that defined the 80s, was banned from all high-end restaurants. It was a matter of bad PR, not because it wasn’t well liked or frequently requested. In fact, it was its very popularity that took it down. We pastry chef types just got bored with making it all the time to satisfy the demand. The same fate took down the molten lava cake and flourless chocolate torte. But, as happens with all good things, they find their way back in fashion. I predict the humble tiramisu will find its way onto a menu near you. If I happen to be wrong about this, we can have our own revolution and make it at home.  This version was inspired by a recipe from  Joanne Chang’s book, Flour. Yes, she apologizes for making it. I stand proud and layer espresso sponge cake, soaked with coffee and booze with rich mascarpone mousse, then top it all with chocolate ganache and raspberries. The trick is to soak the layers just enough to impart flavor and make them delicate, but not so much that they become soggy mush. The bite of the coffee and liqueur is perfectly mellowed by the custard, but none of it is overly sweet. I built them as individuals, using PVC pipe that I had cut to the right size (super cheap), but you can buy circular pastry molds (kind of expensive) or even washed out cans (sweetened condensed milk is just the right size). You can do this exact same recipe in a small trifle bowl or in short water glasses.

Andrew Zimmern was my very first boss out of culinary school –  in the 1990s high-end restaurant I mentioned earlier. It was a wild and creative time in my life. He wasn’t eating freaky things, but he was pushing the culinary palate in Minneapolis, and I was lucky enough to be part of that ride. Last week he invited me to visit with him on his podcast Go Fork Yourself. We talked about baking bread in a crock pot, cooking in a dishwasher, vegan egg replacer that is changing the world, to be, or not to be gluten-free and the merits of a sexy index (my new book has one), plus the first time I told him to go fork himself! You can here the podcast here. (more…)

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Lemon-Lime Mousse with Fresh Strawberries

lemon mouses

I adore Key Lime Pie and order it as often as it appears on a dessert menu. Most of the time I’m disappointed. It is usually too sweet, not tart enough and the texture just screams gelatin. When I took a bite of this mousse it reminded me of a super light key lime pie filling. The best part is that it doesn’t actually require key limes, which have a short growing season and the bottled stuff just leaves me flat. The mousse is tangy, just a touch sweet, and it is so light, it melts on your tongue. The fresh strawberries lend a perfect balance of flavor and texture to the dessert. I put them in glass jars because the lemon-yellow mousse and lipstick-red strawberries are so pretty together I wanted to be able so see them. It is also the best way to bring dessert along to a pot luck or picnic. These jars are probably familiar to many of you who eat Bonne Maman French preserves that come in them. I save the jars and pretty checkered lids to reuse. (more…)

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Valentine’s Day Desserts!

I asked you what your favorite Valentine’s Day Dessert is, and almost all of you answered Chocolate. Chocolate in any and all forms. Although it was the hands down winner, there were also a large number who craved strawberries. Some of the treats on your list I haven’t made on Zoë Bakes yet. You can be sure I will now! Here are a few that caught my eye; tiramisu, molten lava cakes and a flourless chocolate soufflé cake.  Thanks for the chocolatey  inspiration. Feel free to add to the list.

Here are a few Valentine’s desserts you requested. For the recipes just click on the pictures. (more…)

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