Earl Grey Chocolate Mousse Cake
Rich Chocolate Mousse with a Subtle Earl Grey Aroma
Indulge in this decadent and sweet chocolate mousse cake, perfect for melting away your fatigue. If you’re a chocolate lover, this layered Chocolat Mousse, coated with milk tea mousse, chocolate mousse, and a final chocolate glaze, is sure to be your dream dessert. Instead of a standard chocolate sponge, we use a Biscuit Joconde base for a delightful balance of chewy and smooth textures. Enjoy it with fragrant Earl Grey tea or a warm cup of coffee!
Biscuit Joconde Ingredients- 262g Almond flour
- 262g Powdered sugar (Icing sugar)
- 75g Cake flour
- 375g Whole eggs
- 62g Melted butter
- 375g Egg whites
- 100g Sugar
Chocolate Mousse Ingredients- 50g Heavy cream (for warming)
- 30g Sugar (for warming)
- 25g Egg yolks
- 50g Dark chocolate (couverture)
- 4g Gelatin (sheets or powder)
- 220g Heavy cream (for whipping)
- Prepared chocolate sponge or Biscuit Joconde sheet
Milk Tea Mousse Ingredients- 220g Heavy cream (for whipping)
- 130g Milk chocolate (couverture)
- 4g Earl Grey tea powder (2% concentration)
- 60g Milk
- 4g Gelatin (sheets or powder)
Chocolate Glaze Ingredients- 60g Water
- 120g Sugar
- 50g Cocoa powder (sifted)
- 75g Heavy cream
- 4g Gelatin (sheets or powder)
- 50g Heavy cream (for warming)
- 30g Sugar (for warming)
- 25g Egg yolks
- 50g Dark chocolate (couverture)
- 4g Gelatin (sheets or powder)
- 220g Heavy cream (for whipping)
- Prepared chocolate sponge or Biscuit Joconde sheet
Milk Tea Mousse Ingredients- 220g Heavy cream (for whipping)
- 130g Milk chocolate (couverture)
- 4g Earl Grey tea powder (2% concentration)
- 60g Milk
- 4g Gelatin (sheets or powder)
Chocolate Glaze Ingredients- 60g Water
- 120g Sugar
- 50g Cocoa powder (sifted)
- 75g Heavy cream
- 4g Gelatin (sheets or powder)
- 60g Water
- 120g Sugar
- 50g Cocoa powder (sifted)
- 75g Heavy cream
- 4g Gelatin (sheets or powder)
Cooking Instructions
Step 1
First, prepare the Biscuit Joconde sponge. In a bowl, whisk the whole eggs until fluffy. Sift together the almond flour and powdered sugar (in a 1:1 ratio) and add them to the eggs, followed by the sifted cake flour. Whisk vigorously with a balloon whisk to incorporate air. Be careful not to over-whisk, as this can prevent the cake from rising properly in the oven.
Step 2
In a separate bowl, whisk the egg whites until foamy. Gradually add the sugar in 2-3 additions, whisking until you achieve about 85% meringue consistency – stiff peaks that slightly curl at the tip. This meringue should be firm but not dry.
Step 3
Gently fold the melted butter (62g) into the meringue in 2-3 additions, using a spatula. Mix lightly and quickly to avoid deflating the meringue.
Step 4
Now, combine the flour mixture from step 1 with the meringue from step 2. Add the meringue in 2-3 batches, folding gently from the bottom of the bowl upwards. Overmixing will deflate the meringue, so be cautious.
Step 5
Spread the batter thinly and evenly onto two baking sheets lined with parchment paper. Use a bench scraper to ensure a uniform thickness.
Step 6
Bake in a preheated oven at 190°C (375°F), then reduce the temperature to 150°C (300°F), for approximately 15 minutes. Once the sponge is lightly golden, remove it from the oven, let it cool completely, and then store it in the freezer. Freezing makes it much easier to cut later.
Step 7
Cut the Biscuit Joconde sponge to fit the base of your mousse ring or mold. Line the bottom of the mold with plastic wrap, then place the cut sponge layer inside. You can brush the sponge with a simple syrup (made by boiling equal parts sugar and water, or using a ready-made syrup) for added moisture, though this step is optional.
Step 8
To make the chocolate mousse, soak 4g of gelatin in cold water for about 5 minutes until softened. Squeeze out any excess water.
Step 9
In a bowl, whisk the egg yolks (25g) with the sugar (30g) until pale and slightly thickened. Gradually add the warmed heavy cream (50g) while whisking, then place the bowl over low heat. Stir constantly until the mixture reaches about 80°C (175°F). This is essentially making a pâte à bombe, a base for many mousses and creams. Let it cool down to body temperature.
Step 10
Remove the yolk mixture from the heat and whisk it with a hand mixer until it cools down. Add the bloomed gelatin and whisk until completely dissolved.
Step 11
Melt the dark chocolate (50g) in a double boiler or microwave until smooth. Ensure there are no lumps.
Step 12
In a separate bowl, whip the cold heavy cream (220g) to about 70% consistency – soft peaks that hold their shape but curl slightly. Gently fold the melted chocolate mixture into the whipped cream in 2-3 additions. Be careful not to overmix, as this can cause the mousse to become dense.
Step 13
Pour the chocolate mousse into the prepared mold, filling it about halfway. Place the mold in the freezer for about 30 minutes, or until the mousse is set enough to support the next layer without mixing.
Step 14
To make the milk tea mousse, soak another 4g of gelatin in cold water for 30 minutes until softened. Squeeze out the excess water.
Step 15
In a saucepan, heat the milk (60g) with the Earl Grey tea powder (4g). Bring it to a simmer, then remove from heat and let it steep for 3-5 minutes. Strain the milk through a fine-mesh sieve to remove the tea leaves, creating an infused milk base.
Step 16
Add the milk chocolate (130g) to the warm, strained tea-infused milk and stir until completely melted. Once melted, add the bloomed gelatin and stir until fully dissolved.
Step 17
In another bowl, whip the cold heavy cream (220g) to about 70% consistency (soft peaks). Gently fold the melted chocolate mixture into the whipped cream in 2-3 additions.
Step 18
Pour the milk tea mousse over the semi-set chocolate mousse, filling the mold to about 90% capacity. Return the mold to the freezer for another 30 minutes to set.
Step 19
To prepare the chocolate glaze, soak the remaining 4g of gelatin in cold water for 30 minutes. Squeeze out excess water.
Step 20
In a small saucepan, combine the water (60g) and sugar (120g). Heat gently until the sugar is dissolved, creating a simple syrup. Remove from heat and whisk in the sifted cocoa powder (50g) until smooth and lump-free.
Step 21
This step reiterates the importance of thoroughly mixing the sifted cocoa powder to avoid lumps, as mentioned in step 19.
Step 22
Gently heat the heavy cream (75g) in a separate saucepan (or microwave) until warm, not boiling.
Step 23
Add the warm heavy cream (from step 21) to the cocoa syrup mixture and stir well to combine.
Step 24
Add the bloomed gelatin to the mixture and stir until it is completely dissolved.
Step 25
Strain the glaze through a fine-mesh sieve for a silky smooth texture. Allow the glaze to cool to a lukewarm temperature (around 30-35°C or 86-95°F). If it’s too hot, it will melt the mousse; if too cold, it won’t coat properly.
Step 26
Carefully remove the frozen mousse cake from the mold. Pour the lukewarm chocolate glaze over the top, allowing it to coat the entire cake evenly as it drips down the sides.
Step 27
Return the glazed cake to the freezer to set completely. Just before serving, remove the cake from the freezer. To unmold, briefly warm the sides of the mold with a kitchen torch or a hot, damp kitchen towel. This will slightly melt the edges, allowing you to carefully lift the mold off.
