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Dark Chocolate Mousse Cake on a Sablé Base

17/11/2023

Here is the recipe for a dark chocolate mousse cake with a sablé breton base.

Ingredients

For the sablé breton base:

  • 3 egg yolks
  • 130 g of granulated sugar
  • 150 g of soft salted butter
  • 200 g of all-purpose flour
  • 10 g of baking powder

For the dark chocolate mousse:

  • 200 g of dark chocolate (at least 70% cocoa)
  • 50 g of butter
  • 3 eggs (separated into yolks and whites)
  • 50 g of granulated sugar
  • 200 ml of fresh cream

Preparation

For the sablé breton base:

  1. In a bowl, beat the egg yolks with the sugar until you have a light and fluffy mixture.
  2. Add the soft butter and work everything until you have a smooth dough.
  3. In another bowl, mix the flour with the baking powder, then add them to the bowl with the mix of yolks, sugar, and butter, and work the dough until the flour is completely incorporated.
  4. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 1 hour.
  5. Preheat the oven to 180 °C (350 °F).
  6. Roll out the dough in an even layer inside a baking tray lined with parchment paper, about 1 cm thick.
  7. Bake in the oven for about 20-25 minutes or until golden brown. Let cool completely.

For the dark chocolate mousse:

  1. Melt the dark chocolate in a double boiler with the butter, stir until you have a smooth and shiny cream and let cool slightly.
  2. Whip the yolks with the sugar until you have a frothy mixture.
  3. Gently fold the melted chocolate into the whipped yolks.
  4. In another bowl, whip the egg whites until stiff peaks form, and gently fold them into the chocolate cream with delicate movements from top to bottom to avoid deflating them.
  5. Whip the fresh cream until stiff and fold it into the chocolate mousse with the same care.
  6. Pour the chocolate mousse over the now cooled sablé breton base and let it rest in the refrigerator for at least 4 hours, even better if for the whole night.

Curiosity

Chocolate mousse is a classic of French pastry that combines the richness of dark chocolate with the lightness of whipped cream and egg whites, creating a delicious contrast of textures. The sablé breton base, originating from Brittany in France, has a rich and buttery flavor and a crunchy texture that perfectly complements the softness of the mousse.

Dark Chocolate Mousse Cake on a Sablé Base