chocolate silk mousse cake

Double Chocolate Mousse


Author/Submitted by: Hershey Foods Corporation
Servings: 12
Categories: Chocolate / Desserts


Ingredients:
16 ounces HERSHEY'S milk chocolate bars, (2)
2 ounces HERSHEY'S unsweetened baking chocolate
5 tablespoons water
2 tablespoons rum, or brandy
2 egg yolks
1/4 cup butter or margarine
1 cup heavy or whipping cream
18 ladyfingers, split
4 egg whites
chopped almonds, (optional)

Directions:
Break chocolate bars and baking chocolate into pieces. Melt with water and rum in top of double boiler over hot, not boiling, water; stir until mixture is smooth. Remove from heat; blend in egg yolks. Add butter, 1 tablespoon at a time, stirring until blended; cool slightly. Whip cream until stiff; carefully fold into chocolate mixture. Chill 1 hour or until mixture begins to set. Meanwhile, line bottom and side of 8- or 9-inch springform pan with ladyfingers, rounded sides against pan. Beat egg whites until stiff but not dry. Carefully fold into chocolate mixture. Pour into ladyfinger-lined pan and chill 8 hours or overnight. Just before serving, remove side of pan. Sprinkle with chopped almonds; garnish as desired.


--------------------------------
Cake:
8 ounces dark sweet chocolate
1 cup butter, cut up and at room temperature
1 1/2 cups sugar
5 eggs, beaten until foamy
1 Tablespoon Chambord (optional)

Ganache:
7 ounces semi-sweet chocolate
1 cup heavy cream

Melt chocolate and stir until smooth. Remove from heat and cool 1-2 minutes. Add butter, about 2 tablespoons at a time; beat with wire whisk until smooth. Add sugar, beating 1 minute with whisk. Add eggs and beat until well mixed. Stir in the Chambord (or other favorite liquour).

Butter an 8 inch pan and line with parchment. (Or can use small individual molds -- but beware...this is VERY rich and a little goes along way!) Pour in batter and set in large baking pan. Pour hot water into baking pan (water should be about 1 inch deep). Bake at 350 degrees for 90 minutes. Cool about 1 hour (cake will fall -- don't worry). Refrigerate until set, at least 2 hours. Invert onto serving plate.

To make Ganache, melt the chocolate and set aside. Bring the cream to a simmer. Add cream to the chocolate. Mix well. Refrigerate until spreadable.

Assemble: Frost top and sides of cake. When serving, garnish with white and dark chocolate curls, fresh raspberries, and a dollop of whipped cream.