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Chocolate Pink Signature Mousse Cake

Description of Dish:

Hazelnut Cookie Bottom, Chocolate Truffle Mousse, Chocolate Buttermilk Cake and Chocolate Ganache

Preparation Time:

6 to 8 hours

Serves:

15

Recipe Type:

Dessert

Ingredients

Chocolate Buttermilk Cake:

  • 2 Eggs
  • 1 Cup Sugar
  • 2/3 Cup Canola Oil
  • 1/3 Cup Sour Cream
  • 3/4 Cup Buttermilk
  • 3/4 Cup Cocoa Powder
  • 1 ˝ Cup Cake Flour
  • 1 Tbsp Baking Soda
  • 1 Tbsp Baking Powder
  • 1 Tsp Salt

Chocolate Truffle mousse:

  • 3/4 Cup Fine Quality Chopped Semi Sweet Chocolate
  • 1 Cup Heavy Whipping Cream
  • 1/3 Cup Heavy Whipping Cream

Feuillitine cookie:

  • 1/2 Cup Chopped White Chocolate
  • 1 Cup Hazelnut Praline Paste
  • 2 Cups Paillete Feuillitine / Bran Flakes

Ganache:

  • 1 Cup Heavy Whipping Cream
  • 1 ¼ Cup Fine Quality Semi Sweet Chocolate
  • 1 Tbsp Unsalted Butter

Method

Chocolate Buttermilk Cake:

  1. Spray 6" / 15cm cake pan.
  2. Sift cocoa powder, cake flour, baking soda, baking powder and salt.
  3. Sift mixture three times and set aside.
  4. In a large mixing bowl with the whip attachment on low speed mix the eggs, sugar, canola oil, sour cream and buttermilk until well blended.
  5. Pour the dry mixture into the egg mixture and mix on low speed for 1 minute. Scrape.
  6. Mix on medium speed for 3 minutes. Scrape.
  7. Mix on high speed for 3 minutes. Scrape.
  8. Bake at 300°F / 150°C for 10 minutes.

Chocolate Truffle mousse:

  1. Place chocolate in a large bowl and set aside.
  2. In a mixing bowl with a whip attachment, whip the small amount of cream to a soft peak.
  3. Set aside in the refrigerator.
  4. In a saucepan bring the large amount of cream just to a boil and pour over the chocolate.
  5. Mix until incorporated. Cool chocolate mix until the temperature reaches 97°F / 36°C then add the soft peak whipped cream and fold gently until all cream is incorporated.

Feuillitine cookie:

  1. In a bowl over a double boiler melt the chocolate and the praline paste, mixing well.
  2. Mix well with feuillitine.
  3. Roll a thin layer in between 2 pieces of wax paper with a rolling pin.
  4. Refrigerate for 1 hour.

Ganache:

  1. In a saucepan bring the heavy cream just to a boil.
  2. Remove from heat and pour over chocolate.
  3. Let sit for 5 minutes, and then with a whisk stir the mixture until smooth.
  4. When mix is at 79°F / 26°C, add the softened butter and mix until smooth.

Assembly:

  1. Cut the Chocolate Buttermilk Cake into 3 layers, but only one layer will be used per cake.
  2. Using 6" / 15cm cutter, cut out disks of the Feuillitine Cookie.
  3. Place cookie at the bottom of desired 8" / 20cm mold.
  4. Pour mousse just to cover cookie.
  5. Place a piece of cake on top.
  6. Pour mousse just to cover cake and sides, then freeze overnight.
  7. Warm ganache and pour a thin layer covering the mouse.
  8. Put back into freezer and once solid, unmold and refrigerate.
  9. Serve when ready.

Chef Christian Balbierer

Christian Balbierer has worked for some of the most prestigious restaurants in Atlanta, Georgia. Graduating suma-cum laude with a bachelor’s degree in culinary arts, he has trained in France and worked along side such noted Chefs as John Krause of French Pastry School, Philippe Marand of Cacao Barry Callebaut, and Nicholas Lodge of International Sugar Art Collection. He has enjoyed performing cooking demonstrations at Bloomingdale’s and Home Depot Expo as well as teaching cooking classes for the Buckhead Life Group of restaurants. Christian has won a number of Southern Pastry Classic competitions and was voted Atlanta’s Top Ten Chocolate Desserts by Atlanta Homes and Lifestyle Magazine 2002.

Chocolate Pink

Location:

Atlanta, USA

Address:

905 Juniper St NE, Atlanta, GA 30309

Tel:

+1 404-745-9292

Email:

service@chocolatepinkcafe.com

Web:

www.chocolatepinkcafe.com

Restaurant Description:

Chocolate Pink pastries are the creative passion of Executive Pastry Chef Christian Balbierer who is delighted to present his latest menu of sumptuous chocolate and seasonal desserts. Chocolate Pink pastries are made fresh daily using only the finest ingredients and no preservatives. The best quality chocolate and unique flavor combinations make these delicacies one of a kind for a sweet experience that will satisfy the most sophisticated palate.

Chef Christian and business partner Michael Goodrich opened Chocolate Pink to satisfy the growing need for great looking, restaurant quality desserts at the convenience of a neighborhood shop. Michael’s fifteen years of sales and marketing experience plays nicely with Christian’s fifteen years of pastry expertise. Together they bring a fresh approach to upscale gourmet pastries.

Opening in August 2006, the business and products have been very well received with increasing sales revenue from the Retail Pastry Café, Online Store, Event Room, Weddings, Corporate Sales and Wholesale Partnerships with restaurants, caterers and distributors.