The chocolate mousse filling sits at the bottom of the Mango Bravo cake, between the middle and bottom meringue layers. I used an adjustable cake ring to help set my mousse properly on top of the bottom meringue. You will see how I used this later, towards the end of this post.
If you don't own a cake ring, don't worry. You can also use an 8" springform pan. If you don't have that either, you can simply use the 8" cake tin you baked the meringue in (provided it is deep enough) by lining the inside with clingfilm, making sure that the film hangs over the edges of the tin so you can lift the cake out once the mousse has set.
If you have your own tried and tested recipe for chocolate mousse, then by all means, use that for the Mango Bravo cake filling. But if you want, you can try this simple version too. This is very light but firm enough (even without the addition of gelatin) to able to withstand the weight of the other cake layers.
CHOCOLATE MOUSSE (enough filling for one Mango Bravo cake)
4 teaspoons unsweetened cocoa powder (I used Dutch-processed but natural is fine too.)
3 tablespoons hot water
132 grams dark chocolate (melts or chips or whatever you want!)
1 cup cold thickened (heavy, whipping) cream
2 teaspoons white granulated sugar
pinch of salt
In a small bowl, combine the cocoa powder and the hot water. Whisk until cocoa powder is dissolved.
Place the dark chocolate pieces in a large heatproof bowl, Set the bowl over a saucepan of simmering water. (Do not let the bowl touch the water.) Stir occasionally until chocolate is completely melted. Remove from heat and set aside to cool for a few minutes.
Whisk cocoa mixture into the melted chocolate until smooth.
Using chilled bowl and beaters, whip the cream, sugar and salt, starting from a low speed gradually increasing to high. Beat until the cream forms soft peaks.
Place a meringue wafer** on top of a cake board (or if you are using a tin, position it inside).
|**Note: If your meringue wafer is not level, you might want to trim it a little with a serrated knife until the surface and also the sides become straight.|
Secure the cake ring tightly, pour mousse in, then level off.
Cover top with foil or clingfilm then chill in the fridge for a few hours or overnight until chocolate mousse is firm.
Remove cake ring (or lift cake out from tin) before proceeding with the rest of the Mango Bravo assembly.
|I've taken the cake ring out just to show you what it looks like but you must keep it chilled until you have made your whipped cream frosting.|
Next post: The Mango Bravo Challenge: Part 3 (of 3) - Whipped Cream frosting and Final Assembly