White Chocolate Mousse
2 egg yolks
2 Tbsp sugar
2/3 c heavy whipping cream
1 c white baking chips (Guittard is the best if you can find it otherwise Nestle is better than most)
1 1/2 c heavy whipping cream
Beat eggs yolks in small bowl with electric mixer on high speed for about 3 minutes or until thick and lemon colored. Gradually add sugar.
Heat 2/3 c heavy whipping cream in saucepan over medium heat just until hot (not boiling). Gradually stir half of the cream mixture into the egg yolk mixture, then stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil).
Stir in baking chips until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled (mixture will seem like thick melted caramel when ready).
Beat 1 1/2 cups whipping cream in large chilled bowl on high speed until stiff peaks form. Fold in white chocolate mixture. You may need to whip for a few more seconds to give it the right consistency. You don't want it too soft so it's loose but don't over whip it either. It takes practice. Pipe it onto cupcakes and refrigerate for a couple of hours before attempting to dip the cupcakes. You may even need to freeze them for 20-30 minutes to be stiff enough to dip. The white chocolate mousse is softer than regular chocolate mousse.
Chocolate cake
3 c packed brown sugar
3/4 c canola oil
3 eggs
2 2/3 c flour
2 1/4 tsp baking powder
2 1/4 tsp baking soda
1 1/2 tsp salt
1 Tbsp vanilla extract
1 1/2 c milk
1 1/2 c water
1 1/8 c cocoa powder
Preheat oven to 350°. Oil 3 (10-inch) cake pans and line the bottom with parchment paper. For cupcakes, line tins with baking cups and lightly spray each cup.
In the bowl of electric mixer, combine the brown sugar and oil. Turn to low speed and mix in eggs. Let the sugar, oil and eggs mix while sifting together the flour, baking powder, soda, and salt in a separate bowl. Set the flour mixture aside.
In another small bowl, mix the vanilla into the milk and set aside as well. Bring the water to a boil and pour over the cocoa and whisk until smooth. To the egg mixture, alternately add the flour mixture and milk mixture starting and ending with flour. Scrape sides of bowl down after each addition. With the mixer on low, add the cocoa. Scrape down the sides of the bowl and pour into prepared cake pans. For cupcakes, use a 1/4 c measuring cup to pour batter into each baking cup.
For 10-inch pans: bake approx. 15 minutes
For 9-inch pans: bake approx 22-24 minutes
For cupcakes: bake approx. 17-19 minutes
OR until toothpick inserted comes out clean (or almost clean).
This cake is very moist and feels sticky on top. That's normal. Cool for 10 minutes before moving to cooling racks. Once cooled, refrigerate until cold. It's easier to handle this way.
Chocolate Coating
2 c chocolate, chopped (I do 2/3 dark 1 1/3 milk)
3 Tbsp oil
Heat the two together until melted and smooth. I pour the mixture into a glass 1 cup measuring cup to do the dipping.
Enjoy!
6 comments:
Oh, Emily, that looks SO FANTASTIC!! I am going to have to get brave and try to make my own since you and I are no longer in the same state! :( I've had one of these one time, and it was to die for. You really should open a cupcake shop.
So for the recipe--I get the cake part and the mousse part, but do you just melt chocolate and dip it in melted chocolate?? Any pointers or other information I need?? I really want to try these.
Oh, and how do you pipe the mousse on? What kind of bag to you use, and what size tip? I've never done that before.
The mousse is the trickiest part. It's just the "cooking" part where you have to get the knack of knowing what consistency is right. I did have some bad batches when I first started making mousse. And just make sure your mousse is really set before dipping otherwise it will come off in the chocolate. I like to let as much excess drip off so it doesn't all slide down the side of the cupcakes.
For the piping, I use the disposable piping bags and I don't use a tip. I cut a hole about a 1/2 inch wide. Hold the tip in the center of the cupcake about 1/4 inch away and squeeze holding steady in the center until the mousse reaches almost to the edge. Stop pressure, lift, then do another layer and a top. I found this MUCH easier than the uneven swirling I used to do. I think it looks cuter too!
Thank you!!!! :) I remembered your first post about this (a couple years ago) so I went and looked that up, too. Now I think I'm ready to brave it. :)
Do you use vinilla white or plain white?
The Nestle is more like plain white chocolate and I did use a bit of that. The Guittard is more like vanilla white which is what I used most of. I've tried using really good white chocolate like Lindt before but it just seems to have a funny flavor to me. I think a combination of the two is good. I don't like the vanilla melting chocolate though and wouldn't use it. The Guittard tasted different and a hundred times better!
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