Decadent Chocolate Mousse Cake | Full Recipe | Kirsten Tibballs

Join Kirsten as she shows you how to make your own chocolate mousse cake that will impress all your family, friends, and colleagues! Thanks to the Callebaut every day baking range.

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⏱️ TIMESTAMPS ⏱️
0:00 - Intro
0:29 - Step 1: Chocolate Cake
10:25 - Step 2: Crunch Layer
13:50 - Step 3: Chocolate Mousse
17:33 - Step 4: Assembly
20:36 - Step 5: Glaze
24:26 - Step 6: Finishing


INGREDIENTS
45g (1.59oz) - Callebaut 70-30-38 Dark Couverture 70.5%
45g (1.59oz) - Unsalted butter
195g (6.88oz) - Almond paste 50% (marzipan), cubed
60g (2.12oz) - Saster (superfine) sugar (A)
100g (3.53oz) - Egg yolks
70g (2.47oz) - Whole eggs
115g (4.06oz) - Egg whites, room temperature
Pinch of cream of tartar
60g (2.12oz) - Caster (superfine) sugar (B)
45g (1.59oz) - Plain (all-purpose) flour
20g (0.71oz) - Callebaut Dutch Processed Cocoa Powder
3g (0.11oz) - Baking powder

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