Photo: Pernille Pedersen
This rich dark-chocolate mousse filling for layer cakes can also be made with milk chocolate or white chocolate.
How to Make It
Step 1
In a small bowl, sprinkle the gelatin over the water and let stand until softened.
Step 2
Meanwhile, in a medium bowl, using a handheld electric mixer, beat the cream until softly whipped. Refrigerate until chilled, about 10 minutes.
Step 3
In a small, microwave-safe bowl, heat the coffee liqueur at high power until hot, about 45 seconds. Stir in the softened gelatin until dissolved.
Step 4
In another medium bowl, beat the egg yolks with the sugar and salt at high speed until pale and thickened, about 5 minutes. While beating the yolks, beat in the coffee-gelatin liquid; scrape the side and bottom of the bowl. Beat in the melted chocolate. Using a rubber spatula, fold in the whipped cream in 2 additions. Scrape the mousse into a bowl, cover with plastic wrap and refrigerate until firm, at least 4 hours or overnight.
Chef's Notes
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