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Comments
irene h.
can I replace the ganache with buttercream frosting?
Maxine V.
I think the recipe should be edited under the ingredients section next to the heavy cream with a note stating that a portion of the heavy cream is used with the sugar and the other portion to be whipped. It was confusing under the instructions it states “_cup” does not say how much and a 60ml.
Hania A.
Can you please specify if the dark chocolate is sweetened, semi sweet or unsweetened?
Lianne B.
Always a hit with guests. I often make it without the ganache topping. Super nice with a raspberry coulis.
Colin G.
Just made this, wonderfully easy. Just one problem: the instructions for the glaze don’t work. The mixture was far too thick to flow and didn’t/couldn’t run down the sides. How do you fix that?
Tejaswini M.
Hello, I trued your recipe and it was a hit. But if i want to make an addition of nutella to the mousse What would be the measurement of the whipping cream, nutella, chocolate and gelatine? Thank you!!
Ricardocuisine
Hi Tejaswini, we did not tested it, but we think that you could add 1/2 cup of Nutella at the end of step 6 with the chocolate. Have a nice day!
Marion M.
Finally made this, won't be the last time!! Loved it!!
Medha N.
Really lovely cake. Easy to make. I am giving it 4 stars instead of 5 because of the instructions. E.g. how much is a tsp of gelatin in grams? I had to Google this as I used sachets of gelatin How to get the cake out of the springform neatly without damaging? When I tried to open it, the mousse was cracking. I googled and used a hot knife around the edges. How to get a clean shiny finish? I am still not sure how to get this. Better instructions will do this cake justice
Senol B.
Just amazing! Never had success with a chocolate mousse cake until now. Many thanks Ricardo.
Marie V.
Nowhere in the recipe does it state when to remove the parchment paper from the cake layer....when should that be done?
Heather B.
Is the dark chocolate sweetened, unsweetened or bittersweet?
Rhonda B.
I have made this cake twice and it is not complicated, very easy to make, but even more impressive is that it tasted like cakes I would buy in expensive or gourmet patisseries/high end pastry stores. Merci Ricardo tout le monde va aimer ton gateau!
Thiloka H.
Love this recipe.. delicious..❤️❤️☺️
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