I knew what the end goal was, but then had to figure out the execution. This took a few tries.
My favourite Chocolate Mousse is a sabayon style that uses the melted chocolate and slightly cooked egg yolks for structure. I find that this technique gives a rich, creamy and decadent result. Unfortunately, when I un-moulded that mousse it fell flat and lost its shape. I felt as deflated as the mousse looked. That settled it…I had to use gelatine to help the mousse keep its shape, but not so much that the mousse lost its creaminess.
Pouring hot melted chocolate over a cold mousse is a bit difficult. I wanted a fool proof method to create gorgeous little bombes. So instead I opted to melt the chocolate and “paint” a shell in silicone half-sphere moulds (I really like the Gastroflex moulds), set the chocolate, then fill the chocolate shells (still in the moulds) with the mousse and cover with the cake.
When I imagined dark chocolate cake with dark chocolate mousse enrobed in dark chocolate, it all seemed a bit too heavy to me. So to brighten it up, I added grated fresh ginger. If you want just a hint go with the 1/4 teaspoon. If you want it brighter and more obviously “gingery” add the full 1/2 teaspoon. There is ginger in the Divine chocolate bar, but adding the same ingredient in a different form really gives you depth of flavour.
In a future post I’ll explain how to temper chocolate. But for now, just be careful not to overheat the chocolate. It’s important to heat the chocolate in spurts, mixing it in between. Otherwise, you will get burned spots. I like to use the microwave to melt chocolate because it is easy. Additionally, it is more less risky. The double boiler method introduces the risk of steam getting your chocolate wet, which will seize the chocolate. You’ll know when it seizes–it becomes grainy and hard. At that point, salvage the chocolate by adding a good amount of hot heavy cream and turn it into hot chocolate. As the saying goes “When life hands you lemons make lemonade,” but I make hot chocolate.