I love this chocolate mousse for cake (no gelatin or eggs)
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- čas přidán 7. 09. 2024
- My chocolate mousse contains melted dark chocolate, butter, sugar, and sour cream and is aerated with freshly whipped cream. The resulting mousse has a decadent chocolate flavor yet a light creamy texture and is stable enough to fill cakes.
Here are the ingredient amounts to make 4.5 cups of mousse (a 50% increase in the amount I showed in the video, which I explained at the very end.)
6 oz (170g) dark chocolate, chopped into small pieces
3 TB (42g) unsalted butter
a couple of big pinches of salt
1 1/2 cups (360g) heavy whipping cream, cold from the fridge
1/2 cup (120g) full-fat sour cream, cold from the fridge
3/4 cup (90g) powdered sugar
For the recipe with written instructions and all of my notes, you can go here:
www.sugarologie.com/recipes/chocolate-mousse
Here is the whipped cream recipe for the outside of the cake:
1 1/2 cups (340g) heavy whipping cream, cold
1/4 cup (25g) powdered sugar (or more to taste)
1/4-1/2 teaspoon Sahnesteif (also goes by Whip-it)
(Buy Sahnesteif at Amazon here: amzn.to/3A00Rcg)
If you're interested in the chocolate chiffon cake, I've entered it into my Cakeculator.
To make this size of cake, you'll need a recipe for TWO 8-inch layers, which you can then slice in half horizontally to make FOUR thinner layers.
Here's my Cakecualtor:
cakeculator.su...
Here's the vid on different stabilizers for whipped cream:
• 6 whipped creams for c...
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I’m so glad the algorithm recommended your “New Frosting” video, I’ve found my favorite new CZcams baker! You’re like Alton Brown, but for cakes. Can’t wait to see your channel grow!
Same
Facts same
The package tells you to add too much Sahnesteif because Dr. Oetker is a German Brand and we don’t have heavy whipping cream in Germany, we just have the more liquid, less fat cream that doesn’t whip up as fast as American cream.
That’s fascinating. I love that you know that - makes so much sense now!
Unless you buy Dr. Oetker Crème Double, which is 40% fat
Single most realistic cake video I have ever watched- commenting, crumbs and all. 😁
I found your channel yesterday and I already love it. Thanks for the eggless recipe!! 🎉
Just love how nerdy and passionate you're about baking! 😁
As someone with an egg allergy, I'm always happy to see eggless recipes!
I know the cake probably isn't egg free, but I've made lots of cakes without eggs, so it's definitely doable!
I'd love it if you have any tips for omitting eggs from any recipes in future videos!
Could you share your eggless cake recipe, please.
@@hrithikasarvodayan The liquid that comes with canned chickpeas (called aquafaba) is a great substitute for eggs! You whip it with sugar, just like you would eggs, in any cake recipe and can be even be used for meringue since it has essentially no flavour! :)
The liquid from a regular sized can works out to about 3 medium/large eggs :) Hope this helps!
I used both your chocolate chiffon and mousse recipe today to make a layered cake and it was so freaking good! I added toasted coconut, toasted macadamia nuts, & homemade caramel in the filling too!! i frosted the outside of the cake with italian meringue buttercream 😊 i really love your tiktok/YT/ and cakeculator! Thank you for sharing your resources and knowledge. ❤
Thank youuu from all muslims a mousse with no gelatine my prayers have been answered!
Thank you for the detailed explanations. So helpful for people like me, who literally have no idea what we're doing. I'm not afraid to admit it.
As a home baker, I really appreciate your explanations and I love the science approach you provide. I continue to learn from you. Thank you! Also, your cake calculator is genius!!!
Your process and commentary is so enjoyable! I’m so glad I happened across this channel.
Thanks, I needed this. Whipped cream is my nemesis.
Mine ended up with little chunks of chocolate in it. Probably because my chocolate wasn't warm enough. Second attempt I tried like a temper method and put a little whipped cream in the chocolate and mixed in. Added a little more cream and mixed. Then finally dumped that in the rest of the whipped cream then mixed. Came out perfect!
Mine got little chunks of chocolate too, next time I will try your @cclarsen72 suggestion 😊 But it would be awesome if @sugarologie would try and measure the temperature of the melted chocolate right before putting it in whipped cream 😊 That would be 100% accuracy 🎉 I don't have a microwave, so it would be nice to know what temperature melting chocolate has to reach to be perfect for combining 😊
So I really want to commend you on camera placement, way better than at the beginning…thank you for that…this recipe looks so good and I do want to try making chocolate moose and I like not having to use eggs…
Wow, that really makes me so happy to hear. I'm no videographer so I struggle with stuff like that. I have so many ideas and always have trouble with presenting them in the best way for you 💕
@@Sugarologie …just know that closer is always better…
I'm so glad I found your channel because I love learning the science behind baking. Thanks
That was one of my favorite parts of going to pastry school, and I’m always so excited to find resources that continue to build on what I learned (or remind me of things I’ve forgotten since then lol). I’m so glad to have found this channel!
Thank you for continuing to provide excellent content.
I have a couple of questions:
1) Do you think adding a 1/2 cup of whipped cream to the melted chocolate and stirring that all together before adding it to the whipping cream, would make it easier to incorporate and avoid the hardening of the chocolate?
2) what make and model is your hand mixer? It is awesome!
Just found your channel recently, so excited to try out this recipe! I really appreciate your explanations :)
i love that you did this eggless! the separating, making meringue, and folding was always my least favorite part lol
do you find the cream thickens faster because of the acidity of the sour cream or from the body of the sour cream itself?
so excited to try this! it looks so lush :>
You know, the acidity probably helps a little, but I think the cocoa butter in chocolate plays the most significant role in chocolate mousse thickening. I've made mousse with meringue or whipped creams (without sour cream too) and I don't think this set up any quicker. I just found this one to be just as creamy and tasty as the really fancy mousses (plural for mousse? lol) esp. when you have other stuff to do for a cake like actually make the cake layers and put the whole thing together...
The chocolate chopping sound is so satisfying ❤
I saw this video and my first thought was, "Why is she so awesome?"
I feel like your videos cover so many things I have been curious about in baking. I've never made mousse because I didn't want to use eggs or gelatin in it. And I've never made a stabilized whipped cream because I thought you could only use gelatin.
Now I must go make chocolate mousse and stabilized whipped cream.....
The chocolate mousse cake looks delicious and amazing. 😋 I love how you did the ganache that was very interesting.
Thank you 💗
@@Sugarologie you’re welcome 😇
This looks so much easier than my mousse cake recipe 😅 I have to make the mousse on the stove with eggs and then pour it over the layers with a mold. I'm gonna do this next time lol
Wow, I'm always looking for a mousse recipe without raw eggs. Thanks!
I've never seen a hand mixer with a light; what a great feature. Where did you buy the acrylic cake round? Btw, great video!
You can get them at Michael's. I bought a pkg of 3 10in disc. I'm sorry I can't give you the price. It's been that long since I've purchased them, lol. Anyhoo, hope this helps...
I can not wait to try your chocolate mousse. Every time I see a mousse being made they're using egg whites. Happy to skip that step, lol. Also, I've been very successful at using chocolate chips to make a ganache. I know this isn't a ganache but I'm thinking if I was able to get a good melt with the chips for a ganache why not try it for a mousse 🤷♀️ The brand I use is Ghirardelli. Another idea to help stabilize whipped cream is to use *instant* pudding. This is how I've done it for a few years now. You don't need much either. I use the Godiva brand in white chocolate. Works beautifully. Just thought I'd share a tip or two... 😉
I use instant pudding mix too! Also melting chocolate chips work for me too. I buy those cheap grocery store brand chocolate chips.
I love your content. You're the cake scientist.
Hello!!!!!! I am obsessed with your videos you are just, so good. One thing I really wanted to request is as to see if you could experiment with plant based options and give us the vegan versions of your current made options of buttercreams etc…… I think the level of detail you have to plant based alternatives is really lacking and your videos could really fill that gap with your understanding of the science behind it. Hope you can consider it :)
It’s definitely something I’m working on. I’ve experimented quite a bit with vegan buttercream formulas, but they are not up to my standards…yet. Once I deem them sugarologie-quality, I’ll do a big vid on my findings 💕
Hey, just a suggestion maybe😬 take out some part of the whipping cream mixture add the chocolate in that so if anything happens u don’t ruin the whole thingg alsoo it will be easier to incorporate in the main mixture without losing much volume!💗
Made this today and came out really good.. can eat it like icecream :) can I use the same ratios to make whitechocolate mousse?
Love your videos so much, where i live we don’t have heavy cream so can i try it with normal whipping cream?
Hii! I love your videos! Could you someday upload your chocolate cake recipe?
I'm working on the video for it but I have a written post with pictures that can help you in the meantime :)
www.sugarologie.com/recipes/chocolate-chiffon-cake
This looks delicious!
When I hear mousse cake I think of the european style which is like 10% cake/sponge and 90% mousse... 😁
So for my taste I would at least double the mousse and use thinner layers of cake.
Can you do white choc mousse
You are brilliant!
Thank you for another wonderful creation!!! But i think i will make this as binge snack weekend since i'm too lazy to actually make a cake for it 😅
Please keep up with the good work, i'm rooting for you!!!💖
That’s such a good idea - I had so much leftover from testing that I had containers of this stuff in my fridge - soooooo good. I would just grab a spoon and this stuff ❤️❤️❤️
Awesome video Adriana!!! Quick question, for your chocolate chiffon cake in the video, did you bake four 8 in cake or two 8 in cake but cut in half to make four layers?
I got so excited when I saw this btw!! Been looking for chocolate chiffon cake recipe for my son!! Thank you for sharing!!!
Hi Cristina! I baked two 8 inch layers and then sliced them so I got 4 thinner layers. My chocolate chiffon bakes over an inch high so I sliced them into 1/2 inch layers so it would be somewhat even with the mousse filling. It's in my Cakeculator now but I'll probably have a more detailed tutorial up on the chiffon later next week.
I love your video demonstrations. Such excellent information presented in a clear and concise manner. I had one question, you mention in the video that the mousse stays firm as long as its kept chilled. I am wondering how long the cake can be left out? Do you recommend serving right out of the fridge or is it okay for the cake to be left out on the counter a while, like at a party. Just wondering if you had any thoughts. I'm sure it will be delicious either way.
A couple hours at a cool room temp should be ok - but see how I made my mousse filling on the thinner side? If you want to go thicker (by a lot) or want to keep the mousse set in higher temps, you'll have to add some stabilizers. Gelatin is usually what's used :)
@@Sugarologie Thank you! I read your blog on the subject after I asked the question. Sorry. But thank you so much for the reply!!
Thank You for The EGG FREE recipe since some of Us can't have eggs♡♡♡
This was delicious and easy to make
Could i make this a night before putting my cake together or does it have to be on the spot?
Yummy looking cake 😋 Your mousse reminds me of a ganache montée/whipped ganache, but not sure what the difference between a mousse and a whipped ganache is really meant to be :))
Yeah I forgot to get into that with this video but you’re so right - mainly a mousse in a mixture that has air injected into it. You could make a Thai curry mousse if you wanted to - so I think technically a whipped ganache, since it’s chocolate that we force air into, could be called a mousse. Generally tho I think mousse is lighter whereas ganache, even when whipped is more rich. And thank you ❤️
I absolutely love the chocolate mousse recipe, it's now my favorite filling when stacking cakes. Could I use white chocolate in this mousse recipe?
Theoretically it should work but you have to work a little quicker. Just make sure it’s really melted before adding to the cream - it tends to firm up a little quicker than the darker kinds of chocolate :)
I also have this one that would be good for filling cakes:
www.sugarologie.com/recipes/vanilla-white-chocolate-frosting
@@Sugarologie thank you
Could you tell us the temperature of the chocolate because I can see it being to hot and melting the cream?
Can’t wait to try this.
What fat% is considered full fat sour cream? I don't have any sold as full fat, but the fat content of sour cream in my country can go from 10% which is quite runny, usually used for salads; 20% which is standard to thick thick like 30&40% fat
Could this cake be frozen after the crumb coat is applied? I want to make it a week ahead of an event, then finish decorating the morning of the day it will be served. I am planning to use an Italian meringue buttercream frosting instead of the whipped cream frosting. Any thoughts or suggestions? Thanks very much!
Can the cake be made the night before serving (pre-frosted)? How sour or tangy is the mousse? I’m not a fan of sour cream in cheesecake so I just wanted to ask. I’m so fascinated by sour cream in mousse versus eggs. I don’t always like to work with eggs as sometime they can be tricky. Your explanations are so helpful and refreshing. I love to weigh everything, too!
Can you substitute xantham gum as a stabilizer for the whipping cream?
Could I use Greek yogurt instead of sour cream?
You are the best
Honey what kind of Mixer is that w the 2 whisk attachments to it?Great Tutorial Too.Ty 💗 💗 💗
can you make one for white chocolate mousse?
*Delicious* 😋
Mascarpone also stabilizes whipped cream and has same flavor.
Will this cake hold if I make it thr night before and serve it for dinner next day ?
Hello can we use this mousse to frost the outside of the cake also please?
Does anyone know if there is a vid tutorial of the chocolate chiffon cake? I can't seem to find it.
could you use this between regular chocolate cake layers?
Thanks for your video I always learn something with you I like the way you explain…greetings 🇲🇽 what’s the brand of your heavy whip plss 🙏
I think the one I used in the vid is from Producer's - as long as you use a cream with 36% or more fat content you should be good ♥️
@@Sugarologie thanks a lot
hi sugarologie! I love your mousse recipe, and have been looking to make a mousse cake. I saw a pistachio mousse in a chocolate cake at a bakery one time, and have been wondering, how would you flavor mousse in that way? thank you so much!
For that you'd likely have to purchase or make your own pistachio paste. To put it in a mousse, you'd have to integrate it in a way that wouldn't deflate the texture. I'd probably go for a more conventional mousse recipe (that uses egg yolks) and mix it in during that initial step, then add your foaming ingredient of choice at the end (egg whites or whipped cream). :)
@@Sugarologie thank you very much! That sounds like a great method to get a really nice pistachio flavor in the mousse. I was definitely wondering which step to add it in without deflation, but I think I was thinking in the chocolate mousse type of way. That'll be great with the egg yolks and whipped cream method though! I'm so excited to try this, hopefully for Thanksgiving! 🤞
@sugarologie can one use white chocolate too?
can i skip the sour cream? or is there any similar subtitute?
Can you use white chocolate for the mousse?
Would u say that adding this stabilizing powder to whipped cream make it more stable than adding powdered milk or gelatin?
TIA❤❤❤
Hi again! Have you tried using this mousse with a regular chocolate cake or vanilla cake (not chiffon)? I’m curious how it would hold up to a heavier cake. Thanks :) !
Can we make this with white chocolate?
My filling got curdled minutes after I added the chocolated and mixed with the whipped cream it looked sort for a while.
Why is that?
I can’t find that chocolate what other do you recommend?
Why is the butter hardening my chocolate when I melt it /:?
I make my own sour cream using whipping cream, milk & vinegar. Will this meet the necessary percentage of fat that you talk about in the sour cream? Thankyou
Do you think the addition of 1 tsp of instant espresso to the melted chocolate would create cute for recipe adjustment? It's going to be several months before I will gave the opportunity to test it myself, hence my asking.
What is the difference this way of making mousse and whipped ganache? In terms of the end product.
Cuánto me encantaría apareciera traducción. Gracias
Okay, this might sound entirely awful, but it's grueling - torture - watching you make these cakes when we can't eat any.
I thought I'd make a suggestion: please make several cakes and announce a location where we can all come and eat some. And I will bring the milk. Can others please offer to bring napkins, plates, cups and forks? 😀💙👍🍰🍶
Can you use full fat Greek yogurt instead of sour cream?
Any other substitute for sour cream? Plain yoghurt works?
So sour cream has two things we need: high fat (20-30%) and a thick texture. If you have access to a yogurt that is similar to that texture it should work 👍🏼
Will this hold to frost a cake? Just on the outside, I plan on filling the cake with ganache, it is a heavier cake, not chiffon but only 8 thin layers talk (2 eight inch pans, cut in half).
I expect it should since it is made with chocolate and your frosted yours with a whipped cream frosting as well
Will more mousse hold up the layers well?
what brand is this ice cream scoop?
If I tried THAT crumb coat, crumbs would have been everywhere and if I hadn’t chilled it for I would have just been pushing crumbs all over the fake.
I thought the 72% was Semi Sweet Chocolate? And Dark Is Dark Chocolate So.. I guess over 72%
Just wanna say I looooooove that you use weight for your recipes!!!
ALERT OXALATES!!
Nice recipe but it isn’t a mousse.
uh oh it's the mousse police
That’s like saying gluten free bread isn’t bread.