Starry Night Frozen Chocolate Mousse Cake

Allergens

Egg, Dairy

Ingredients

• 8 oz dark chocolate (60% cocoa), finely chopped
• 1 1/2 cups heavy cream, divided
• 3 large eggs, separated
• 1 tbsp granulated sugar
• Pinch of salt
• 1 tsp pure vanilla extract
• 1/4 cup unsweetened cocoa powder
• Gold edible glitter for garnish

Instructions

1. Begin by melting the dark chocolate in a double boiler, then set aside to cool slightly.
2. In a separate bowl, whisk together egg yolks and granulated sugar until pale and creamy. Add a pinch of salt and mix well.
3. Slowly add half of the heavy cream into the egg mixture while constantly stirring.
4. Pour this custard back into the saucepan with the remaining heavy cream, and place over low heat. Stir continuously until it thickens to a pudding like consistency.
5. Remove from heat and whisk in vanilla extract and cooled chocolate until completely combined and smooth.
6. In another bowl, whip egg whites to stiff peaks. Fold half of the whipped egg whites into the chocolate mixture, followed by the remaining chocolate covered mousse.
7. Gently fold the whipped cream into the mixture until fully incorporated. Transfer to a large piping bag and pipe into individual serving dishes or cake mold.
8. Freeze the mousse for at least 6 hours or overnight.
9. To serve, garnish with gold edible glitter and enjoy a moment of cosmic indulgence.

Chef’s Insight

Allow the mousse cake to thaw for 5 minutes before serving to achieve the perfect texture.

Notes

This frozen chocolate mousse cake is a decadent and visually stunning dessert that will surely leave a lasting impression on your guests.