Monday, August 2, 2010

Chocolate Banana Mousse

Hello August! I can hardly believe that 2010 is more than halfway through! This year has been more pleasant than the last and I definitely have more to be thankful for. Life and love have never been sweeter...and so to celebrate the beginning of this month, I made this cake which has my favorite ingredient--why chocolate of course! And banana...which I think makes for a great combination. Why don't I share the recipe...so you can try it and see for yourself :)
Chocolate Banana Mousse
Base: Chocolate Butter Cake
Unsalted Butter 1/2 cup
Vanilla Extract 1 teaspoon
Refined Sugar 3/4 cup
Eggs 2 pieces
All-purpose Flour 1 1/2 cups
Baking Powder 1 tablespoon
Milk 1/2 cup
Grease and line the bottom of a 9-inch round cake pan, set aside. Cream butter, vanilla extract and sugar. Add eggs one at a time making sure it is well incorporated. Stir in the rest of the ingredients and pour into prepared cake pan. Bake in a preheated 350 degrees farenheit oven for 30 minutes. Cool in pan on a rack.

Banana Mousse
Bananas, ripe (peeled and mashed) 4 pieces
All-purpose cream 250 grams
Unflavored gelatine 1 sachet
Water 1/4 cup
Sprinkle gelatine in water, leave to bloom for about 10 minutes. Microwave for 1 minute until dissolved, set aside to cool. With the whip attachment of your mixer, mix bananas and cream and whip until fluffy. Add the cooled gelatine mixture and whip until firm peaks.

Turn out cooled cake and remove the wax paper from the bottom, turn it right side up. Using an acetate. Wrap the cake and tape sides together making sure it is snug. Pour the banana mousse, level with an offset spatula and let firm in the chiller for at least one hour.
Chocolate Mousse
Bittersweet chocolate 100 grams
All-purpose cream 250 grams
Unflavored gelatine 1 sachet
Water 1/4 cup
Sprinkle gelatine in water and set aside to bloom for 10 minutes. Microwave for 1 minute until dissolved and set aside to cool.
Microwave chopped chocolate and half of the all-purpose cream for 1 minute. Stir mixture together until chocolate is dissolved and is well incorporated into the cream. Set aside to cool.
Whip the remaining cream with the whisk attachment and slowly pour the cooled gelatine. Mix the chocolate and cream and whip until firm peaks. Pour this mixture on top of the firm banana mousse and refrigerate for at least 4 hours. Decorate top with banana slices dipped in melted bittersweet chocolate. Serve cold.







5 comments:

Joy said...

Lovely, just lovely. One of my goals is to learn how to make a proper mousse. I can't wait to try your recipe.

Smarla said...

Yum!! :) I want to eat it off my screen :)

lisamichele said...

What a gorgeous mousse torte, such perfect layers - it belongs in Art Culinaire! Love the chocolate and banana flavors!

Elizabeth and Jared said...

When I first looked at the picture I thought the cake was a PLATE and it had three little chocolate biscuits on it! Then I realised it was a mousse cake! It is so smooth! What a talent you have. And what could be better than banana and chocolate!?

Anna Dizon said...

hi! is there cocoa powder for the butter cake? Thanks! :)