Mousse Cake #3: Chocolate Croquant Mousse Cake

This is not simple but I definitely want to master this one!  So this will only be my first try. Will keep on trying until successful!  Here is how my first try looks like:

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It is fairly complicated involves four recipe to complete.  I have never done any of the before this course.

Nutty croquant crust in the bottom (we used hazel nut in the class and I tried with walnut, I definitely like the hazel nut version a lot more!)  Walnut turned out more bitter…

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Flourless chocolate sponge – not hard to make.  So delicate yet so intense chocolate favour.  When it is in between the mousse layer, it just completely melt in your mouth along with mousse!

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Chocolate mousse —  I made with 72% dark chocolate and the taste turned out to be a bit strong than I like.

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Had a bit over over, so I filled my Taiwanese pineapple cookie molds with the left over mousse to make tiny mousse cake. Two bites size only, but cute!

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Soft chocolate glaze.  I did not make this as I had a small tub of glaze taken from the class.  When I make it next time, I must make a LOT more, it was  hard to get a nice smooth and complete cover when I did not have enough…

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Left over bite size bits turn out quite pretty

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2 Comments Add yours

  1. blukrystal says:

    Hihi! This is Florence ah. Seriously, when are you going to open up a shop!?? ^^ Keep it up!

    1. maguro says:

      Thx so much for checking my blog. I really only like the process of making and don’t have much interest in the business running side of a bakery.

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