Mini Chocolate Pistachio Mousse Cake

Hi guys!! Here is my fanciest yet most delicious treat up to date. Want to impress friends and family? Well, here you go. The delicious Mini chocolate-pistachio mousse cake is something you will definitely love. Even for those that don’t like pistachio, this is the recipe for you!! Enjoy the video, like-subscribe-comment, and share:D
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Recipe:

Chocolate Cake Layer
2 egg yolks
3 egg whites
55 g dark chocolate
1/2 t cocoa powder
45 g butter - softened
50 g sugar
1/2 t cocoa powder

1) Melt chocolate
2) Beat butter with 16 grams of sugar and cocoa powder. Add yolks and mix with a hand mixer or whisk.
3) Add melted chocolate and combine.
4) Whip egg whites with 34 grams of sugar until firm
5) Fold in the egg whites, 1/4 of the mixture at a time (this part of the video might be misleading, I’m terribly sorry for that)
6) Butter the baking tray and flour. (If you have baking sheets just use one to cover the baking tray.
7) Pour the mixture into the baking tray and spread until you get a “thin but not extremely thin” layer.
8) Bake at 170 degrees C for 15 minutes.
9) Allow it to cook and then use mini lids to cut the circle into the cake. Use different sizes to fit the size of your mold.


Chocolate Mousse
50 g egg yolks
25 g sugar
25 ml water
100 g dark chocolate
200 ml heavy cream


1) Bring sugar and water to the boil.
2) Whisk egg yolks in a separate bowl. Pour the sugar/water mixture and whisk. Allow cooling.
3) In a separate bowl, start whipping up the cream, but before it starts to mount, pour in the egg mixture. Add the melted chocolate and whisk.
4) Fold lightly with a large spatula until partially incorporated.
5) Now you can finally whip the mixture until you get a firm mousse consistency.


Pistachio Mousse
60 g butter
240 ml heavy cream
3 egg yolks
65 g sugar
20 g custard powder
40 g pistachio paste

1) Whisk egg yolks and custard powder. until slightly pale.
2)Heat up 80 grams of heavy cream to a gentle simmer. Pour it over the egg mixture and whisk together. Add the butter and sugar and whisk until combined.
3) Whisk together 160 grams of heavy cream and the pistachio paste. Start to whip it but before the heavy cream starts to bubble, add the egg mixture. Whip it up. Chill for 1 hour.

Chocolate Glaze
150 ml whipping cream
50 g glucose
130 g sugar
60 g unsweetened cocoa powder
3/4 tablespoon gelatin

1) Combine glucose, cream, and sugar in a saucepan and bring to a boil.
2) Add cocoa powder and gelatin and mix well.
3) Strain into a bowl and chill for 30 minutes.


Instructions:
1) Pipe the chocolate mousse into the SILICONE MOLDS. Spread the mouse so it covers the sides. Add a little more chocolate mousse.
2) Put the SMALL CIRCLES OF CAKE LAYER onto of the chocolate mousse.
3) Pipe the pistachio mousse and the place the LAYER CIRCLES OF CHOCOLATE CAKE LAYER onto of the pistachio mousse.
4) Place in the freezer for 2 hours or until the mousse cake comes out of the mold intact.
5) Glaze the mousse cakes with the chocolate glaze.
6) Freeze for 1-2 hours.
7) Enjoy :D









































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