Triple Chocolate Cranberry Mousse Cake :: Home Cooking Adventure

40 minutes + cooling time

50 minutes

50 minutes + cooling time

• Provides about 12-14 servings
• Cranberry orange jelly
• 9 ounces (250 g) Cranberries, fresh or frozen
• 3/4 cup (Sugar (150 g.)
• 2 spoons (30 ml) orange juice
• Orange zest from orange 1
• 1 1/3 tsp (4 g) gelatin powder
• 1 1/2 tbsp (25 ml) orange juice
• Cocoa Cranberry Brownies
• 1 Big egg
• 1/3 cup (70 g) sugar
• 3 tbsp (45 g) Preserve cranberry sauce
• 1 tsp (5 g) Vanilla extract
• 1/3 cup (70 g) vegetable oil
• 1/4 cup (30 g) unsweetened cocoa powder
• 1/3 cup (40 g) flour for any purpose
• 1/4 tsp (1 g) salt
• Milk chocolate mousse
• 6 ounces (180 g) Milk chocolate
• 5 ounces (145 g) whipping cream
• 1/2 tbsp (5 g) gelatin powder
• 2 spoons (30 ml) cold water
• 7 ounces (200 g) whipping cream (35% fat), cooled
• White chocolate mousse
• 6 ounces (180 g) white chocolate
• 5 ounces (145 g) whipping cream
• 1/2 tbsp (5 g) gelatin powder
• 2 spoons (30 ml) cold water
• 7 ounces (200 g) whipping cream (35% fat), cooled
• Chocolate ganache
• 3.5 ounces (100 g) Semi-sweet chocolate
• 3.5 ounces (100 g) whipping cream
• 1 tbsp (14 g) butter, room temperature
• For decoration
• whipped cream
• Sugar-coated cranberries
• Kumquat slices

1. 
   First make cranberry orange jelly So he has time to cool off. Put cranberries, sugar and orange juice in a saucepan and bring to a boil while stirring constantly. Cook for about 10 minutes or until thickened. Add orange zest, stir to combine and remove from heat. Save 3 tablespoons of cranberry sauce to use for cocoa brownies.

2. Dissolve gelatin in orange juice and let it rise for 5-10 minutes.

3. Add the blooming gelatin to the hot cranberry sauce and mix until completely dissolved. Let cool.

4. פFix cocoa cranberry brownies. Preheat the oven to 350 F (180C). Grease and line an 8-inch (20 cm) springform pan with baking paper.

5. In a bowl beat egg with sugar until well combined. Combine oil and vanilla extract. Add the 3 tablespoons of cranberry sauce and stir to combine.

6. Sift the flour, salt and cocoa powder and whisk until completely incorporated.

7. Pour the batter into the prepared pan.

8. Bake for 10-12 minutes until a toothpick inserted in the center comes clean or with a few moist crumbs attached.

9. Allow to cool completely.

10. 
    Make a milk chocolate mousse. In a heatproof bowl, add the milk chocolate and 145 g whipped cream. Place the bowl on a pot with boiling water, over low heat, until all the chocolate has melted. Meanwhile, dissolve gelatin in cold water and let it rise for about 5 to 10 minutes. Place the gelatin on low heat only until the gelatin melts and pour it over the melted chocolate mixture. Allow the chocolate mixture to cool completely at room temperature.

11. Whip the remaining 200 grams of whipped cream until a stiff whipped cream is obtained. Add the melted milk chocolate mixture and mix until a uniform mixture is obtained.

12. Place the cocoa cranberry brownies on a serving plate and place a cake ring around the cake lined with acetate paper.

13. Pour the chocolate mousse over the brownie and freeze for about 20-30 minutes to set slightly.

14. Remove from the freezer and gently spread the cranberry jelly on top, leaving a limit of ½ inches (1 cm).

15. Return the cake to the freezer until you Make the white chocolate mousse. In a heatproof bowl, add the white chocolate and 145 g whipped cream. Place the bowl on a pot with boiling water, over low heat, until all the chocolate has melted. Meanwhile, dissolve gelatin in cold water and let it rise for about 5 to 10 minutes. Place the gelatin on low heat only until the gelatin melts and pour it over the melted chocolate mixture. Allow the chocolate mixture to cool completely at room temperature.

16. Whip the remaining 200 grams of whipped cream until a stiff whipped cream is obtained. Add the melted white chocolate mixture and mix until a uniform mixture is obtained.

17. Gently pour the white chocolate mousse over the milk chocolate mousse and cranberry jelly. Slide the top and refrigerate for 4-6 hours or overnight.

18. 
    Make the chocolate ganache. In a heatproof bowl add the half sweet chocolate and whipped cream. Place the bowl on a pot with boiling water, over low heat, until all the chocolate has melted. Stir in butter until dissolved.

19. Remove from the heat and pour the ganache over the white chocolate mousse. Refrigerate 30 minutes to set.

20. Garnish the cake with whipped cream, sugar-coated cranberries and kumquat slices if desired. have fun!