It’s been a while since I’ve posted anything, but due to picking up a new job my time has been taken up by work- which is a great thing! One of my more recent escapades was baking cupcakes for a wedding rehearsal dinner. They turned out beautifully! 🙂

I came across another great gem at an estate sale a few weeks ago that I’ve finally gotten around to using. This cake pan makes cakes with a wide indent in the center to fill with delicious things. Today I’ve chosen to fill it with chocolate mousse topped with raspberries.

I was worried about the cake (I just made a simple vanilla) coming out of the pan because of the odd shape. However, it worked pretty well, and I covered all my little nicks in the cake with some smooth chocolate mousse.

I’ve added the recipe for the chocolate mousse to fill the cake. This recipe takes a little work, but it’s well worth it. I won’t be including the vanilla cake recipe because my recipe is one of my little secrets, but you can use any simple vanilla cake. Enjoy!

Lightly Chocolate Mousse

  • ½ cup milk
  • ½ cup heavy cream
  • vanilla
  • 2 egg yolks
  • 1 whole egg
  • ¼ cup sugar
  • ¼ cup powdered sugar
  • ¼ cup water
  • ¼ cup cocoa powder
  • 1 cup heavy cream

-In a medium saucepan, mix milk, ½ cup cream, and vanilla. Bring to a boil, stirring frequently. Watch it carefully because while it may take a while to come to a boil, once it does it can easily boil over.
-In the meantime, in a heatproof bowl, mix together the egg yolks, egg, and both sugars with a whisk. This mixture should be slightly thick and pale yellow in color.
-Once your milk mixture is boiling, use a glass or ladle to slowly add about a half cup of the hot mixture to your egg mixture. This is to temper the egg mixture, and it is extremely important that you add the hot milk slowly, and constantly whisk the eggs while doing so.
-Immediately add the egg mixture into the rest of the milk in the saucepan. Heat on medium heat whisking constantly until the mixture has thickened. Remove from heat.
-In a small bowl, microwave the water until boiling, about one minute. Stir in the cocoa powder with a fork until the mixture is smooth. Whisk the cocoa into the thickened cream.
-Pour the entire mixture into a glass bowl. Cover with plastic wrap placing the plastic directly onto the surface of the custard. Refrigerate until completely chilled through, about two hours.

-While the custard is cooling, whip up the remaining one cup of cream until stiff peaks form, and then a little longer. You want the whipped cream to be as stiff as possible.
-Once your custard has cooled, drop a couple of spoon fulls of custard into your whipped cream. Stir vigorously to create a more workable base. Then, fold in about half of the remaining custard. You don’t want to add too much, as this will make the mousse to heavy, but it isn’t extremely precise.
-Chill the mousse until you’re ready to serve. I just made little raspberry parfaits with the remaining custard- they were great!

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