For a long time, I’ve been using my go-to chocolate espresso mousse recipe – the one with eggs that yields a decadent, silky and sinfully delicious chocolate mousse.
And people like to ask me questions like, “Can you cook the eggs?”, “Is there an eggless version?”, “RAW EGGS???”, “Is this kids-friendly?” The horror of raw eggs! Most of the time I would just answer, “Maybe just leave it for adults to enjoy! Get some store-bought ice cream for the kids…” Super mean! I know!
But then over time I’ve come across with lots of eggless recipes that seem to be able to deliver glorious things! So I did a little digging and realized that by adding a bit more whipped cream could actually work perfectly to thicken and stablize the mousse. Delightfully, it also creates a smoother and airier texture.
I used this mini cheesecake pan, which by the way is awesome! It makes my mini cheesecakes look so gorgeous! But it’s absolutely okay to use a muffin tin. I would line the muffin tin with liners for easy release of the mousse cakes.
Ingredients (6 mini cakes):
1 cup granulated sugar
3/4 cup plus 2 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons unsweetened cocoa powder, sifted
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream, room temperature
1/4 cup canola oil
1 tablespoon vanilla extract
1/2 cup boiling water
200 grams of dark chocolate
1 tablespoon unsalted butter
1/4 cup espresso
1 tablespoon granulated sugar
1 1/2 cups heavy cream
50 grams dark chocolate, cut into small chunks
1 to 2 tablespoons heavy cream
2 tablespoons chocolate shavings or sprinkles
Preheat oven to 350F. Line a 12 x 17 inch baking pan with parchment paper.
In a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda and salt.
Spoon in the sour cream, and pour in the oil and the vanilla. Mix with a wooden spoon until just combined.
Pour in the boiling water, and slowly mix until smooth and liquidy.
Pour the batter into the prepared pan. Spread the batter evenly. Bake for 10 to 12 minutes, or until springy to touch.
Let cakes cool completely.
Use a 2-inch cookie cutter to cut out cake circles and place them on the bottoms of a mini cheesecake pan with removable bottoms.
To prepare mousse, make a double boiler and bring the water to a soft simmer. Put the chocolate, butter, espresso and sugar in a heat resistant bowl and leave to melt.
Let cool to room temperature.
Whip the heavy cream until it becomes stiff. Reserve one cup of whipped cream for topping. Add the remaining cream to the chocolate mixture and fold with a spatula until it becomes one liquid.
Pour the chocolate mixture evenly into the mini cake pan. Juggle to lightly level the top.
Keep in the refrigerator for at least two hours.
To prepare ganache, melt chocolate and heavy cream in microwave on high in 20-second interval, stirring in between, until it’s completely melted and smooth. Let cool slightly.
Gently push mini cakes up from the bottoms to remove from pan. Place the cakes on serving plate(s).
Pour ganache over the top of the cakes.
Pipe the reserved whipped cream on top, and garnish with chocolate shavings or sprinkles.