Vanilla Chocolate Individual Mousse Cakes

	Unit(s)
Layer Cake
Satin Velvet Cake	1000 g
Eggs	250 g
Water	400 g
Oil	250 g
Filling
Cremyvit	375 g
Cold water	1000 g
Vanilla beans paste (optional)	15 g
Ambiante	200 g
Mousse
One Step Chocolate Mousse	1000 g
Cold water	1250 g
Topping
Belgian Pure Ganache	As Desired

Unit(s)

Layer Cake

Satin Velvet Cake

1000 g

Eggs

250 g

Water

400 g

Oil

250 g

Filling

Cremyvit

375 g

Cold water

1000 g

Vanilla beans paste (optional)

15 g

Ambiante

200 g

Mousse

One Step Chocolate Mousse

1000 g

Cold water

1250 g

Topping

Belgian Pure Ganache

As Desired

Working Method

Steps

About this recipe

Complexity level:

These individual cakes are easy to make, taste delicious and are the perfect evening dessert. Made with delightful layers of chocolate mousse, vanilla cake then topped with a real Belgian chocolate ganache, it is certainly a tasty sweet treat!

Layer Cake	Place ingredients in the mixing bowl and blend together for 1 minute on low speed using the paddle attachment. Scrape down bowl and mix for an additional 4 minutes on medium speed. For sheet layers scale 850 grams and bake at 180°C-190°C (356°F-374°F) for 9-11 minutes. Allow to cool and cut into round disks.
Filling	Pour cold water into the mixing bowl and add Cremyvit. With the use of whip attachment, mix on low speed for 1 minute. Scrape the sides and bottom of the bowl making sure that water and Cremyvit are well incorporated. Add vanilla bean paste and mix for 3-4 minutes on medium or high speed, until smooth, homogeneous custard is obtained. Fold in whipped Ambiante. Place filling in a pastry bag and set aside until ready to build cakes.
Mousse	Place cold water, followed by One Step Chocolate Mousse in bowl and mix with a whisk for 1 minute on slow speed then 3-4 minutes on medium speed or until mousse starts to stiffen. Place filling in a pastry bag and set aside until ready to build cakes.
Topping	Melt Belgian Pure Ganache and apply a layer on the surface, decorate with chocolate shavings as desired.
Assembly	Build individual cakes by placing a layer of cake followed by a layer of Cremyvit filling. Then place a layer of cake and fill ring mold to top with One Step Chocolate Mousse. Put in the freezer to stabilize.

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Vanilla Chocolate Individual Mousse Cakes

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