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Shikha la mode

Eating Life to its Fullest in San Francisco, CA.

Home » Recipes » RECIPE: TRIPLE CHOCOLATE MOUSSE CAKES IN JARS

January 23, 2017

RECIPE: TRIPLE CHOCOLATE MOUSSE CAKES IN JARS

RECIPE: TRIPLE CHOCOLATE MOUSSE CAKES IN JARS RECIPE: TRIPLE CHOCOLATE MOUSSE CAKES IN JARS RECIPE: TRIPLE CHOCOLATE MOUSSE CAKES IN JARS RECIPE: TRIPLE CHOCOLATE MOUSSE CAKES IN JARS RECIPE: TRIPLE CHOCOLATE MOUSSE CAKES IN JARS

I know y’all thought Mason jars weren’t cool anymore but I’m BRINGING THEM BACK. And I’m filling them with three different types of chocolate mousse and an almost-flourless chocolate cake. Forget Valentine’s Day, this is a recipe that you need to make ASAP.

I started having the idea for these cakes in jars in the weeks leading up to Inauguration Day. For many of us, it’s been tumultuous, culminating in the awe-inspiring fierceness of the international Women’s March. It was a reminder of the fight we have ahead of us, a fight that will be difficult but overflowing with radiant unity and support.

Since November, I think a lot about how to take action and give back. There is so much to do, and it’s overwhelming. I’m realizing that we all should channel our strengths to give back in a way that make sense for us, and we should remember to take the time we need to love and care for ourselves.

Not surprisingly, cooking and making desserts is a huge source of comfort for me, multiplied further whenever I get the opportunity to feed friends and family. When I made these cakes, I wanted them to be comforting, fun, and a reminder of something good, whether that means a resurgence of Mason jars or an always worth it overdose of chocolate. The individual components take time to make, but when assembled together, pack some punch, something I have a feeling we’ll soon see in the grassroots community as well.

As you’re on the go being nasty women or bad hombres, take one of these cakes with you and make it happen.

TRIPLE CHOCOLATE MOUSSE CAKES IN JARS


Created by Shikha on January 23, 2017

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Ingredients

For chocolate cake:

  • 120 grams dark chocolate (I used 63%)
  • 60 grams butter
  • 2 eggs
  • 100 grams granulated sugar
  • 1 teaspoon rye flour

For dark chocolate mousse:

  • 550 grams heavy whipping cream

For creme anglaise:

  • 270 grams whole milk
  • 6 egg yolks
  • 60 grams granulated sugar
  • 1 1/3 gelatin leaves

Whip to soft peaks and keep in fridge til ready to fold into mousses:

  • 1/3 batch creme anglaise
  • 80 grams dark chocolate chips
  • 150 grams whipped cream

For milk chocolate mousse:

  • 1 1/2 gelatin leaves
  • 1/3 batch creme anglaise
  • 80 grams milk chocolate chips
  • 190 grams whipped cream

For white chocolate mousse:

  • 2 gelatin leaves
  • 1/3 batch creme anglaise
  • 80 grams white chocolate chips
  • 190 grams whipped cream

Instructions

For chocolate cake:

  1. Preheat oven to 350 degrees. Line a 9 x 9 baking tray with parchment paper, spray, and set aside.
  2. Melt the chocolate and butter in a double boiler. In the bowl of a stand mixer, whip the eggs and sugar until light and fluffy. Add in the rye flour, and fold in the melted chocolate/butter.
  3. Pour into prepared pan and bake for 12-15 minutes until middle is set. Cool completely, wrap, and refrigerate for at least an hour.

For creme anglaise:

  1. Place each type of chocolate its own small bowl and set aside.
  2. Soak the gelatin leaves in three separate bowls of ice water and let soak while you make the creme anglaise.
  3. Whip the egg yolks and sugar in a stand mixer. While eggs are whipping, bring the milk to a boil in a small pan.
  4. Slowly pour the milk into the yolks til just combined, then pour everything back into the pan. Cook over low heat, stirring constantly, until the mixture coats the back of a spoon.

For mousses and assembly:

  1. Pour 1/3 of the anglaise evenly over each type of chocolate and stir until well combined. Squeeze out the extra water from the gelatin leaves and whisk into the appropriate chocolate mixture.
  2. Remove the cake from the fridge and peel off the parchment paper. Have 6 Mason jars open and ready to go.
  3. Measure out the whipped cream and fold into the dark chocolate mixture (keep the other chocolates over a double boiler if they start to set too quickly).
  4. Spoon a layer of the dark chocolate mousse into each jar. Break off chunks of the chocolate cake and layer in over the mousse. Freeze for 30 minutes.
  5. Repeat the procedure with the milk and white chocolate mousses until the jars are filled, ending with chocolate cake pieces on top. Once white chocolate mousse is set, keep jars sealed in the fridge until ready to eat.
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Filed Under: Custards, Jams, Sauces Tagged With: chocolate cakec, chocolate mousse, Dessert, dessert for one, flourless chocolate cake, Mason Jars, Recipe, Valentine's Day

Reader Interactions

Comments

  1. dixya @food, pleasure, and health says

    January 24, 2017 at 10:42 am

    mason jars are soo in and this needs to happen. i cant wait to try this almost flourless cake. i dont have rye on hand, would ap-flour work?

    Reply
    • Shikha says

      January 24, 2017 at 10:44 am

      Totally! You just want a smidge to hold everything together. Tag me if you make these!

      Reply
  2. Ala says

    January 24, 2017 at 5:39 pm

    Right on, nasty woman <3 glad that we were marching in solidarity this weekend!

    Reply
    • Shikha says

      January 24, 2017 at 10:58 pm

      Yesssssss love that!

      Reply

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About

Shikha here - a pastry chef, runner, and writer based in San Francisco. I've worked in several Michelin-starred restaurants and blasted a lot of hip hop during prep service. Now I develop recipes, write, run races, and teach classes so you too can eat life to its fullest.

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