Mousse Cake: Beginner's Recipe

Prepare all the ingredients for the mousse cake. Pay attention to the fat content of the cream, it should be at least 33%. The cream should be chilled. For the berry layer, I will be using ready-made strawberry puree. You can either buy it or make it yourself. I have homemade puree, which is simply blended and frozen fresh berries without any additives. Before using, I place the frozen puree on the bottom shelf of the refrigerator and use it after it thaws accordingly.

Prepare the crust for the mousse cake. For this, we will need chocolate cookies. Place the cookies in a blender and grind them into fine crumbs.

Transfer the ground cookies into a deep bowl. Add 50 grams of cream and 70 grams of melted butter.

Mix everything well until the melted butter and cream are evenly distributed throughout the chocolate cookie crumbs. If you couldn't find suitable chocolate cookies for the crust, you can use plain butter cookies instead. To give it a chocolate flavor, simply add a tablespoon of cocoa powder and mix well.

Prepare the mold for the mousse cake. I will be using a pastry ring with a diameter of 18 centimeters. I wrapped the bottom of the ring with plastic wrap to prevent the mousse from leaking out of the ring. I placed the ring on a metal base from a detachable cake pan for convenience and a more even surface of the base.

Line the bottom of a prepared mold with chocolate crumbs. Press them firmly using the bottom of a ramekin or a jar. Place the mold with the chocolate base in the refrigerator for a while.

Prepare a berry layer for the mousse cake. Soak 5 grams of gelatin in cold water and let it swell.

In a deep bowl, mix the berry puree and sugar. The sugar should completely dissolve in the berry puree.

Melt the swollen gelatin and add it to the prepared berry puree. Mix everything well. Just be careful not to bring the gelatin to a boil, otherwise it will lose its effectiveness.

Remove the mold with the chocolate base from the refrigerator and arrange fresh blueberries on top of the base.

Pour the berry puree with gelatin on top. Put the mold back in the refrigerator for the gelatin to set. Meanwhile, you can prepare the chocolate mousse layer. And yes, try to work quickly when working with gelatin.

Soak 10 grams of gelatin in 100 grams of cold cream. Leave the gelatin to swell.

Pour 200 grams of cold cream into a deep bowl and beat it with a mixer until fluffy. This usually takes about 4 minutes. Put the cream in the refrigerator while waiting.

Put chocolate and the remaining butter in a heat-resistant bowl.

Place the bowl over a water bath and heat it until the chocolate and butter are completely melted.

Melt the chocolate in a double boiler and add the melted gelatin with cream to it (again, do not boil the gelatin, just heat it until dissolved). Mix everything thoroughly.

Add whipped cream to the chocolate and gently mix the chocolate mixture.

Remove the cake pan from the refrigerator. Pour the chocolate mousse over the top of the cake, creating a berry layer, and smooth it over the entire surface of the pan.

Return the pan with the mousse cake to the refrigerator and cool for 2 hours, or preferably overnight.

Remove the fully set cake from the pan and transfer it to a serving plate.

It is best to serve the mousse cake chilled.

The beginner's recipe for the mousse cake is ready. Enjoy your meal!