A few notes about making this dessert from my experience:
- When making the cake, be sure to shake the pan after pouring the batter in or use a spatula to spread it out to ensure your cake pieces are even/level.
- You can make the cake ahead of time as the recipe states saving you time.
- I recommend making the mousse the day of as it is easier to manipulate.
- An easy way to melt the chocolate is to first break up the chocolate into smaller pieces and place it in a metal bowl. Place the bowl over a saucepan with a small amount of water (ensuring the water level doesn't touch the metal bowl). Heat the water and slowly stir the chocolate with a rubber spatula. This is a slow process as you don't want to burn the chocolate. Once it is almost melted, remove the bowl and continue to stir the chocolate until it is smooth and shiny.
- When making the mousse and the chocolate has melted, allow it to cool to room temperature by letting it sit out. Placing it in the fridge or exposing it to cooler temperatures too quickly will cause the chocolate to harden wrecking all your hard work.
- Don't be scared to make the creme anglais as it is just a fancy term for heating up whipping cream and adding in an egg yolk, sugar, and vanilla. This is a delicious compliment to the cake.
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