Other

Chocolate Mousse

Ingredients:

• 1/2 cup hot water
• 1/4 cup unsweetened cocoa powder
• 8 ounces of semi-sweet chocolate
• 2 cups heavy cream/heavy whipping cream
• 2 tbsp confectioners' sugar
• 1/2 tsp vanilla extract

Directions:

1. Whisk hot water and cocoa powder together.
2. Melt the chocolate in the microwave. (20 second intervals)
3. Pour the hot water/cocoa powder mixture into the melted chocolate.
4. Use a hand mixer to whip the heavy cream, confectioners' sugar, and vanilla together. (Average: 3-4 minutes)
5. Pour in the chocolate mixture and gently fold together.
6. Cover mousse and chill for 2 hours or more.
7. Level the cakes as needed and assemble. Each layer of cake should have about 1 1/2 cups worth of mousse in between them. Save some mousse for a crumb coat. (It'll help later when spreading the ganache) Refrigerate cake for 1 to 4 hours.

Ganache Ingredients:

Ingredients:

• 8 ounces of semi-sweet chocolate
• 1 cup heavy cream/heavy whipping cream

Directions:

1. Place chocolate in a medium heat-proof bowl.
2. Heat the cream in a small saucepan over medium heat until it gently simmers.
3. Pour over the chocolate and let it sit for 2-3 minutes.
4. Slowly stir with a rubber spatula or metal spoon. Let it cool for about 20 minutes at room temperature before spreading on the chilled cake.