This week for French Fridays with Dorie we made Michel Rostang’s Double Chocolate Mousse Cake.
I was a little disappointed with how it turned out. I used a bigger pan than the recipe calls for, but didn’t think to increase the recipe size – so it’s a little flat! I also substituted hot chocolate for the coffee the recipe calls for. We don’t drink coffee and I wanted to add a liquid that would add some depth and I felt like the hot chocolate worked great. The flavor was outstanding – I was more disappointed in the appearance.
The recipe calls for making a chocolate mousse and then cooking 1/3 of it to make a base layer. You then cool the base layer and add the rest of the mousse and put it back in the oven to cook the remainder. So you end up with two distinct layers of chocolate. The bottom is more of a crust and the top ends up being a little lighter. But I don’t think I would be able to tell there were two layers if I hadn’t made it myself.