Name: Chips ’n Chocolate Mousse Cake
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8 serving(s)
Ingredients: 7 oz (200 g) milk chocolate, chopped; 2 tbsp unsalted butter; 1 tbsp (15 ml) honey; 1 1/2 cups (375 ml) plain potato chips, coarsely crushed; 5 oz (140 g) dark chocolate, chopped; 1 1/2 cups (375 ml) 35% cream; 1 tbsp (15 ml) honey; 2 egg yolks; 1/4 cup (55 g) cold unsalted butter, diced

Ingredients

Crust
- 7 oz (200 g) milk chocolate, chopped
- 2 tbsp unsalted butter
- 1 tbsp (15 ml) honey
- 1 1/2 cups (375 ml) plain potato chips, coarsely crushed
Chocolate Mousse
- 5 oz (140 g) dark chocolate, chopped
- 1 1/2 cups (375 ml) 35% cream
- 1 tbsp (15 ml) honey
- 2 egg yolks
- 1/4 cup (55 g) cold unsalted butter, diced

Preparation

Crust
- Line an 8-inch (20-cm) springform pan with parchment paper.
- In a bowl placed over a pot of simmering water, melt the chocolate with the butter and honey. Remove from the bowl from the pot. Add the potato chips and stir to coat with the chocolate. Spread the crust in the bottom of the springform pan. Refrigerate.
Chocolate Mousse
- In a small saucepan over low heat, gently heat the chocolate, 1/2 cup (125 ml) of the cream and the honey until the chocolate has melted. Remove from the heat. Add the egg yolks and butter, whisking constantly until the butter has melted. Let cool to room temperature.
- In a bowl, beat the remaining cream with an electric mixer until stiff peaks form. Using a spatula, fold it into the chocolate mixture, without mixing too much, in order to create a marbled effect. Spread onto the crust. Refrigerate for 4 hours.

Chips ’n Chocolate Mousse Cake

Categories

Ingredients

Crust

Chocolate Mousse

Preparation

Crust

Chocolate Mousse

Personal Note

To help you with this recipe

RICARDO Instant Yeast 6 packets of 8 g