Chocolate Mousse Jar Cakes

Chocolate Mousse Jar Cakes are chocolate cakes served in a jar along with chocolate mousse and almond praline.

We are on the last day of Bakeathon post and for today I have these very special Jar Cakes from Juhi’s Bakery. These jars were our order for Diwali and our client who had tasted the Layered Chocolate Jar Cakes and the Pineapple Jar Cakes fell in love with these jars where we added a layer of chocolate mousse and almond praline along with our favourite chocolate cake.

The chocolate mousse is creamy, smooth and silky. It can be served just by itself too. One can simply pour it into the serving glass and refrigerate. The mousse is so creamy and soft that it just slithers down your throat. A true delight in the form of a dessert. The butter and the vanilla both are the culprits of this addictive dessert.

For the jar cakes, we layered the jars with chocolate, cake, mousse and praline. You can layer them as you wish, but I prefer the first layer to be of mousse. It makes the jar neat. Also after adding the cake layers, it is important to add soaking syrup, it keeps it nice and moist. The almond praline tastes awesome, but if you are fond of walnuts, you could substitute almonds with walnuts. Finally, we finished the jar by piping the mousse in a pattern and sprinkled some praline. The end result is a sinful, delicious dessert.

Well, with this post we end this series of Bakeathon, and perhaps this is the last post for the year 2020. Hope the New Year will bring lots of happiness, joy and peace for everyone. A year which is bright and cheerful – most of all a healthy and prosperous year!

Recipe Source for Mousse; Here

Chocolate Mousse Jar Cakes

Ingredients

1 recipe chocolate cake
1 recipe mousse (scroll down for recipe )
Soaking syrup
Almond praline

Mousse

2 cups (500 g) milk
½ cup (100 g) heavy cream
1 cup (125 g) dark chocolate
1 tsp (3 g) instant coffee powder
3 tbsp (21 g) cornflour
6 tbsp (42 g) sugar
2 tbsp (14 g) cocoa powder
2 tbsp (28 g) Butter
1 tsp (3 g) vanilla

Garnish

Almond Praline

Mousse

Method

In a saucepan, combine milk, cream, chocolate and coffee bring it to a simmer over medium heat.
In a separate bowl, stir together sugar, cornflour and cocoa.
Once the cream mixture comes to a simmer, gradually add this to the dry ingredients and whisk well.
Transfer the entire mixture back into the saucepan and bring it to a boil, whisking continuously.
Once the mixture comes to a boil, bring it off the heat and add butter and vanilla. Whisk well.
Refrigerate for 30 minutes.

Assembling the Cake Jar

Pipe out a layer of mousse on the base of the jar.
Using a circle cutter, cut out circles of cake from the chocolate cake alternatively use crumbled cake.
This is our second layer.
Sprinkle some soaking syrup.
For the third layer add a heaped tablespoon of mousse and level it with a spoon.
Add a layer of Almond Praline.
Repeat the cake layer, soaking syrup and finally pipe the mousse.
Sprinkle some praline, and chill the cake jar for at least 2 hours for the flavours to infuse.

Print Pin

Chocolate Mousse Jar Cakes

Chocolate Mousse Jar Cakes are chocolate cakes served in a jar along with chocolate mousse and almond praline.

Course Dessert, Tea Time

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Ingredients

• 1 recipe chocolate cake
• 1 recipe mousse scroll down for recipe
• Soaking syrup
• Almond praline

Mousse

• 2 cups milk 500 g
• cup ½ heavy cream 100 g
• 1 cup dark chocolate 125 g
• 1 tsp instant coffee powder 3 g
• 3 tbsp cornflour 21 g
• 6 tbsp sugar 42 g
• 2 tbsp cocoa powder 14 g
• 2 tbsp butter 28 g
• 1 tsp vanilla 3 g

Garnish

• Almond praline

Instructions

Mousse

• In a saucepan, combine milk, cream, chocolate and coffee bring it to a simmer over medium heat.
• In a separate bowl, stir together sugar, cornflour and cocoa.
• Once the cream mixture comes to a simmer, gradually add this to the dry ingredients and whisk well.
• Transfer the entire mixture back into the saucepan and bring it to a boil, whisking continuously.
• Once the mixture comes to a boil, bring it off the heat and add butter and vanilla. Whisk well.
• Refrigerate for 30 minutes.

Assembling the Cake Jar

• Pipe out a layer of mousse on the base of the jar.
• Using a circle cutter, cut out circles of cake from the chocolate cake alternatively use crumbled cake.
• This is our second layer.
• Sprinkle some soaking syrup.
• For the third layer add a heaped tablespoon of mousse and level it with a spoon.
• Add a layer of Almond Praline.
• Repeat the cake layer, soaking syrup and finally pipe the mousse.
• Sprinkle some praline, and chill the cake jar for at least 2 hours for the flavours to infuse.

Notes

You are invited to the Inlinkz link party!

Click here to enter