Beth's Chocolate Mousse Cake Recipe| ENTERTAINING WITH BETH

Learn how to make my Chocolate Mousse Cake Recipe. A fantastic dessert recipe for all you chocolate lovers out there! SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite PRODUCTS FREQUENTLY USED IN MY VIDEOS! These links go to Amazon where I am compensated on products sold at no cost to the consumer Rosle Garlic Press http://bit.ly/EWBGarlicPressYT Citrus Zester http://bit.ly/EWBZesterYT Lodge Cast-Iron Skillet http://bit.ly/EWBCastIronYT Small Glass Prep Bowls http://bit.ly/EWBPrepBowls John Boos Cutting Boards http://bit.ly/EWBBoardYT KitchenAid Mixer http://bit.ly/EWBMixerYT Cuisinart Food Processor http://bit.ly/EWBFoodProcessorYT Vitamix Blender http://bit.ly/EWBVitaMixYT All-Clad Pots and Pans http://bit.ly/EWBPotsYT Le Creuset 5 qt Dutch Oven http://bit.ly/EWBDutchYT All Clad Grill Panhttp://bit.ly/EWBGrillYT Pyrex Measuring Cups http://bit.ly/EWBPyrexYT All Clad Waffle Iron http://bit.ly/EWBWaffleYT LIKE ME ON FACEBOOK http://on.fb.me/14JXtvo FOLLOW ME ON INSTAGRAM http://bit.ly/16QuyH2 FOLLOW ME ON TWITTER http://bit.ly/TZ6QVA FOLLOW ME ON PINTEREST http://bit.ly/WBefLa MORE GREAT DESSERT RECIPES! Foolproof French Macarons http://bit.ly/1qUuoup Raspberry Cheesecake http://bit.ly/EWBCheesecake Strawberry Shortcake Cupcakes http://bit.ly/1xTpVrq Chocolate Pot de Creme http://bit.ly/1CSxSR4 Strawberry Ice Cream Baskets http://bit.ly/1zJttCc S'More Pie http://bit.ly/EWBSmore Creme Brulee http://bit.ly/EWBCreme Profiteroles http://bit.ly/EWBProfiteroles Chocolate Raspberry Pavlova http://bit.ly/1xTq8uS S'More Pie http://bit.ly/SmorePieEWB Caramel Apple Ice Cream Cups http://bit.ly/1EDVdWm Pumpkin Bread http://bit.ly/1q8avMA French Apple Tart http://bit.ly/1qO3RP9 Elegant French Toast http://bit.ly/FrenchToastEWB Profiteroles http://bit.ly/EWBProfiteroles Coffee Cake http://bit.ly/CrumbCakeEWB Banana's Foster http://bit.ly/BanFosterEWB Foolproof Brownies http://bit.ly/1wu0bCq Foolproof Crepes http://bit.ly/1sXywZS Foolproof Snickerdoodles http://bit.ly/1ww1gLR Chocolate Mouse Cake http://bit.ly/ChoMouseCake BETH'S CHOCOLATE MOUSSE CAKE RECIPE Serves 8 For the Crust: 1 (9 0z) package of famous chocolate wafers 5 tbsp (75 ml) melted butter For The Mousse Ingredients: 10 oz (286 g) bittersweet chocolate 2 tbsp (30 g) butter 2 egg yolks lightly beaten 2 tbsp (25 g) sugar 2 tsp vanilla extract (10 ml) 4 egg whites ¾ tsp (3.75 ml) cream of tartar 1 cup (240 ml) of heavy cream For Sweetened Whipped Cream: 1 cup heavy Cream 1 tbsp powdered sugar 1/2 tsp vanilla extract For Chocolate Shards: 6 oz (169 g) Bittersweet Chocolate METHOD: Place wafers into a food processor and pulse until finely ground. Or place wafers in a large zip lock bag and whack with a rolling pin until crushed and crumbs form. Add melted butter to the crumbs and pulse to combine. Transfer crumbs into a 9" (23 cm) springform pan and press into bottom and up the sides of the pan to form a crust. Bake at 375F (190C) for 8 mins. Allow to cool. Place 10 ounces of bittersweet chocolate and 2 tbsp butter in a large microwave-safe bowl. Microwave on high in 30 second increments until melted. Or melt over a double boiler. Allow to cool slightly. Add egg yolks, sugar, and vanilla. Set aside. Place egg whites and cream of tartar in a mixing bowl and beat on high until soft peaks form. 2-3 mins. Fold whipped whites into chocolate mixture, gently lightening the mixture in stages, until combined. Then beat 1 cup of heavy cream until stiff peaks form. Fold the cream into the mousse mixture, and gently mix until combined. Transfer mousse into cooled pie crust. Garnish with a large dollop of sweetened whipped cream in the center, and chocolate shards or shavings. Refrigerate for at least 4 hours, but overnight even better! To make sweetened whip cream: Combine heavy cream, powdered sugar and vanilla in a bowl and whip until soft peak forms. For Chocolate shards: Place a metal baking sheet in the freezer for 15 mins. Melt chocolate in a microwave at :30 intervals until melted. Whisk until slightly cooled and smooth. Pour chocolate over bottom of frozen pan, creating a thin layer. Allow to set until matt and cooled (pop back in freezer if need to help set up) Take a metal bench scrape and scrap chocolate until shards or curls form. ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes, simple entertaining ideas and great baking and cooking tips! New Videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.