Chocolate Mousse Gateau

Gateaux and Cakes
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Ingredients for 1110 g
  • 350 g QimiQ Whip, chilled
  • 2 Egg(s)
  • 250 ml Whipping cream 36% fat
  • 65 g Sugar
  • 35 g Rum
  • 10 g Gelatine
  • 40 g Water
  • 250 g Dark chocolate (40-60 % cocoa), melted
  • 1 Sponge base Ø 10 inch
Method
1.
Lightly whip the cold QimiQ Whip until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
2.
Add the eggs, cream, sugar and rum and continue to whip for 1-1,5 minutes. (For larger quantities, whip for 3-4 minutes.)
3.
Dissolve the soaked gelatine in 120 °F warm water and fold quickly into the mixture.
4.
Quickly fold in the melted chocolate.
5.
Place the sponge base into a cake ring and spread with the cream. Allow to chill for approx. 4 hours.