AUNTY YOCHANA SHOWS YOU HER GOODIES...

yochana2001@hotmail.com or WhatsApp 90865620.
To see more photos on Jelly Cakes, please click below onto Aunty Yochana Jelly Cake at FB.






Tuesday, March 06, 2007

Chocolate & Hazelnut Mousse Cake




Ingredients for sponge cake:

3 eggs
50 gm. castor sugar
65 gm. cake flour
25 ml. cornoil

Chocolate mousse:

2 egg yolks
60 gm. sugar
100 gm. milk
20 gm. cocoa powder
50 gm. water
100 gm. whipped cream
1 Tbsp. chocolate liquer or Rum
10 gm. gelatine powder + 50 gm. water

Hazelnut Mousse:

40 gm. milk
40 gm. instant custard powder
40 gm. cold water
60 gn. Nutella /nugotin or hazelnut paste
170 gm. Dairy whipped cream
1 Tbsp. Kirsch
10 gm. gelatine powder + 50 gm. water

Method for cake:

(1) Whisk eggs and sugar till fluffy.
(2) Fold in cornoil and flour and pour into a lined 9" cake tin.
(3) Bake at 175C for about 25 to 30 mins. Remove cake from oven and let it stand in tray for 5 mins. before removing onto a wire rack. Leave to cool completely.
(4) Pur cooled sponge cake either into a 9" cake ring or 8" cake ring. Making sure there is a gap at the edge for the mousse to flow down.
(5) For chocolate mousse: Boil milk, sugar and cocoa powder together. Add in egg yolks and stir vigorously till well mixed. Add in gelatine mixture and mix till well combined. Add in chocolate liquer or Rum.
(6) Fold in whipped cream. Pour on top of sponge cake. Level mousse and let it set in the fridge for awhile while preparing the hazelnut mousse.
(7) For hazelnut mousse, mix milk, cold water and instant custard powder together. Stir in nutella and melted gelatine mxiture. Slowly fold in kirsch and whipped cream. Pour hazelnut mousse on top of chocolate mousse.
(8) Leave in the fridge to let it set.
(9) Sieve some cocoa powder on top and serve chilled.

49 comments:

ioyces said...

hi Aunty Yochana!!!

today i tried to make the hazelnut mousse...it turned quite grainy...i m not sure why...is it because of the gelatine??? How should i melt it??

I just added water to it. Should I have cooked/ microwaved it???

thanks very much!!!

Regards,
Ioyces

yochana said...

Hello ioyces,

Hope you're enjoying your autumn. You have to microwave your gelatine for about 25 seconds. Grainy...mmm..is your nutella choc creamy? don't stir with all your might , stir gently to make it smooth.

rgds

yochana said...

ioyces,

All gelatine must be melted down otherwise it won't work and because you never melt it, your mousse has turned grainy because of the water. This is where you went wrong. Microwave your gelatine + water for about 25 to 30 seconds.

rgds

Pepe C. said...

Hello,
I’m from Spain…and excuse my English! ;-)
Thanks for all your recipes you share here… I have some doubts: what’s about the first water for the chocolate mousse. Isn’t it too much gelatine powder? How many gelatine sheets do I need?

Thank you very much!

Regards,
Pepe C.

yochana said...

HI pepe C.

The water to soak the gelatine powder is not too much. Try soaking it and you'll that it bloom. It's not too much gelatine powder either.

For gelatine sheet, 1 gelatine sheet is equal to 3 gm. of gelatine powder.

rgds

dogbaby_25 said...

Aunty,

Phoon huat is out of stock 9" roung tin and it wont arrive so fast so I bought 10" roung tin instead. Can I use this to bake all your 9" cake recipes in 10" instead ?

Must I increase the ingredients ?

Oh ya, the the cake tin I bought was the bottom loose type. Isit rite ?

Cheers
Maha

yochana said...

Hi Maha,

To bake a sponge cake, you don't need loose bottom tin. Just a normal 9" round tin will do.

If you want to use a 10" round, use 4 eggs recipe. You have to increase.

rgds

dogbaby_25 said...

ooopss, I bought the loose bottom tin liao .. can I still use it to bake all the 9" mentioned cakes ?

Use 4 eggs but the flour and other ingredients still the same measurements ?

If no, how much I must increase for the rest ?

Thanks aunty
Maha

dogbaby_25 said...

Aunty,

Do you normaly buy butter, cheese cream eg as a bulk or you buy them when necessary ?

If its in bulk, any place you can recommend that I can purchase them cheaper ?

Isit ok if you could post pics on your baking trays eg, spingform tin, 9" square tray, others .

Me abit confused when I was at phoon huat, got so many types :(

Thanks aunty
Maha

yochana said...

Hi Maha

4 eggs
65 sugar
85 flour
35 cornoil

Yes you can still use your springform tin. Line your cake tin with greaseproof paper at the bottom and for the sides too. Exterior wrap with aluminium foil to prevent seepage.

rgds

yochana said...

Hi Maha,

O.K. hope nobody thinks I'm boasting again...

I buy all my things in bulk direct from the agents and they send directly to my house. You must have enough space to store your butter or your cream cheese. Even my flour I buy by the sacks..

rgds

dogbaby_25 said...

Don't worry aunty, we truly know some people are really nasty. Just don't borther those annoying kundus !!

Oh you get them by bulk huh yap i think its more worth for you to buy in bulk esp when you bake daily :)

dogbaby_25 said...

Aunty,

So does that means all your recipes that uses 9" tin, I can increase the eggs, sugar, flour, oil/butter as you have mentioned [if I am using 10" instead] ?

What's a seepage aunty ?
Looks abit messy huh mm unless I get 9" normal cake tin .. but wld my 10" loose cake tin be a waste ?

Maha

yochana said...

Hi Maha,

seepage means the batter will seep out from the tin.

Your 10" tin will come handy one day. Keep it.

rgds

low said...

Hi Aunty,

Everbody gave a thumbs up for this cake when I baked two days ago for my husband birthday. How i wish i can send u the picture.

thank you for sharing.

jojo said...

Hi Aunty Yochana, thks for sharing the recipe. I tried making it for my son's birthday a week ago. It turns out great except for the mousse which tastes n melts very much like ice-cream. Any idea what went wrong? Thks

yochana said...

Hi Jojo,

probably the strength of the gelatine is not there... Increase your gelatine powder to 13 to 15 gm. And for gelatine, you cannot double boil too long...it loses it's strength. Just 20 secs microwave will do.

Rgds,

Anonymous said...

Thks aunty yochana for advise. Will definately try this recipe again.

I love browsing thr u blog....U recipes are new everyday. Thks for sharing u recipes with us...Looking forward to u recipe on "Special coffee buns" as my kids are coffee buns lovers too!

c.chan said...

Hi Yochana,

Pls help :
1)For Chocolate mousse got 2 portion of water,the 1st portion of water,how to cook?
2)Whipped cream - can i use topping wipped cream(fm plant)?and do i need to whip before use?
3)Instant custand powder-is the one we use to cook for cream puff filling?
4)After chill in fridge,how to unmould?i should use normal cake tin or the bottom loose type?

Thanks you

Best Regards,
c.chan

c.chan said...

Hi Yochana,

Need your help :
1)For chocolate mousse- got 2 portion of water,may i know 1st 50g water how to cook?
2)Wipped cream-can i use topping whip cream (plant)? and do i need to whip before use?
3)Instant custard podwer-is it the same type that we use for cream puff filling?
4)After chill in fridge,how to unmould?can use normal cake tin or
must hv to b btm loose type?

Thanks You

Best Regard,
c.chan

Anonymous said...

Hi Yochana,

Pls help me:
1)For chocolate mousse-why there is two portion of water?1st portion 50g water,how to cook?
2)Whipped cream-can i use topping whipped cream (plant)? do i need to whip B4 use?
3)Instant custard powder-is the same type that we use for cream puff filling?
4)After chill in fridge,how to unmould mousse form tin? do i need to use loose btm tin? or normal tin can do?

Many Thank......

Best Regard,
corine chan

yochana said...

Hi corine Chan,

for 50 gm. water, mix with the gelatine powder and stir well. Leave it there to bloom for 5 mins before you microwave for 20 secs
You have to 2 parts, so you have to do twice.

The other 40 gm. is to mix with the instand custard. This instant custard - no need to cook. Just mix with instant custard and you can use is straightaway.

For whipping crem, you can either use Pour n Whip or Value Pride.

rgds.

Anonymous said...

Hi aunty,
I had tried to make your 'Chocolate & Hazelnut Mousse Cake'.It turn out quite nice after I had amended the recipe. May I know the whipped cream that you use for both choc mousse & hazelnut mousse is the same type? What brand did you use? And I found that the amount of the cream used in the choc. mousse is quite small and I increse to 120ml instead. Is it alright? Thank you very much to take your time to answer me. I'm a new learner.

yochana said...

HI anonymous,

for mousse cake, you can use either non-dairy or dairy.

for non-dairy cream, their volume is higher but they are not so tasty as the dairy cream but dairy cream yields a low volume and you have to take great care not to overbeat it cos it will separate into milk and butter. Anyway, I will recommend "Pour N Whip". It's easy to use and tasty too.

Rgds

yochana said...

Oops anonymous,

I forgot to tell you that additional and subtraction is up to your taste, so there's no problem. Go according to what you feel - taste delicious.

rgds

Triy said...

Hi Aunty Lucy,

A bit confused:

(5) For chocolate mousse: Boil milk, sugar and cocoa powder together. Add in egg yolks and stir vigorously till well mixed.

Must I wait till the milk, sugar and cocoa powder mixture is coled before I add in the egg yolks?

yochana said...

Hi triy,


No need to wait for it to cool down.

rgds

Triy said...

Thanks auntie Lucy! Can't wait to try it out! I love chocolate mousse, but never had the courage to try a recipe with it.. cheers!

Anonymous said...

hi aunty,

in the choc mousse, there are 2 parts of 50g water. may i know do i add the 1st 50g water with the 100g milk?

thks
kit

Chocolate mousse:
2 egg yolks
60 gm. sugar
100 gm. milk
20 gm. cocoa powder
50 gm. water
100 gm. whipped cream
1 Tbsp. chocolate liquer or Rum
10 gm. gelatine powder + 50 gm. water

yochana said...

Hi Kit,

Yes, add the 1st 50 gm. water to the milk cos the 2nd 50gm is mixed with the gelatine powder.

rgds

Anonymous said...

Hi Yochana,
I would like to bake tis cake for father's day. I hv one question regarding the choco mousse, do i need to cool down the mixture b4 i add in the whipped cream?

Thks!
Fynn

yochana said...

Hi fynn,

Yes you have to cool down the mixture before folding in whipped cream otherwise the whipped cream will melt and because watery and oily. A little warm is O.K.

rgds

Anonymous said...

Ok thks, i will try and let u kwn the outcome.. haha
Fynn

Triy said...

Hi auntie lucy,

I finally plucked up the courage to try this recipe, but the chocolate mousse turned out wrong! I doubled the mousse recipe and whipped up 200ml of President whipping cream, but when i mix it with the cocoa milk, the whipped cream is not even enough to fold with the milk. Do you have any idea what went wrong?

yochana said...

hi triy,

for chocolate mousse , use non-dairy whipping cream. If you are a beginner, try not to use diary whipping cream. Use a non-dairy whipping cream like Pour and Whip. You can get it from Sun Lik.

rgds

Triy said...

Auntie lucy, thank you for answering my enquiry! Now I know why it turned out wrong. I'll try it again till I succeed. Thanks!

wafah said...

Greetings!
i ve few doubts:

i live in india and dont get instant custard powder over here.

to make custard we make a paste of the custard powder with a little water and add it in boiled milk. the custard powder isnt sweetened and we have to add sugar separatley in the milk.

Now, from the above description can u make out whether the custard powder we get is similar to the one that u mentioned in the recipe???

#i cant use alchol based liquer such as KIRSH OR RUM so can i omit them or substitute them with something non alcholic.

DO REPLY
THANX

Aunty Yochana said...

Hi
Wafah,

What you have described is a creme pastisserie,,whereby you cook the custard yourself using milk and eggs as the base.

In this recipe, I used instant custard so that the it will not be so wet and soggy. You can use your cooked custard but make it more dry.

Yes you can omit liquer if you can't buy it over there.

rgds

Anonymous said...

Hi Aunty,

I have tried making this recipe, however when i put the sponge cake at the base and filled it up with mousse, the sponge started floating around and it soaked all the sponge till soggy, what can i do to stop this? Also the consistency of the mousse was not thick but liquidy, is that supposed to be?

While folding the whipping cream in, is it suppose to leave a thick liquid? As when i fold it in, it goes lumpy and i have to stir it for a while till the cream turns all liquid again, im not sure if that is suppose to be right?

Thanks for all your advice Aunty!!

Aunty Yochana said...

Hi anonymous.

When you said that the sponge cake float up, that means you have overstirred your mixture, making it very very watery. The mixture is supposed to be thick and it's impossible for the sponge cake to float up. Same goes for the top layer. You try again but please the method carefully before you embark on it.

Have fun.

rgds

moko said...

Hi Aunty. in your recipe for chocolate mousse,there is two 50 gm of water, 1 in which is for gelatine. But in the method you written, it didnt mention about the other 50 gm of water. Do I boil the other 50gm water with milk?

Thx aunty

Aunty Yochana said...

hi moko,

one is for the chocolate mousse and nother is for the hazelnut mousse.

rgds

Veron said...

Hi Aunty Yochana,

Looking at your bakes really make me salivate. I would be trying some of your recipes. Thank you very much for sharing them.

My question is the same as Moko. Under chocolate mousse, there is a 50g water and 10g Gelatine powder with another 50g water.

Under Hazelnut mousse, there is a 40g cold water in addition to the gelatine water. (no problem for Hazelnut mousse, your instruction is clear)

So do we add the 50g water to the chocolate mousse since there is already 50g water in the gelatine mixture? There is no mention of adding the 50g water in the chocolate mousse. If we do, at which stage do we add?

Aunty Yochana said...

Hi Veron,

O.K..I think there's some mistake in the recipe.

I will take off the extra 50 gm. of water in the choc mousse.

rgds

Veron said...

Dear Aunty Yochana,

Thank you for your fast advice. I have 1 more question. I don't have rum. Can I use rum paste? If ok, should I use 1 tablespoon paste same as using the real rum?

Aunty Yochana said...

Hi Veron

Yes you can use rum paste. If you rum paste is very concentrated, you can opt to use just 1/2 Tbsp.

rgds

M.I.L.U said...

hi aunty,
from the above comments, you recommended 'Pour N Whip' Whipping Cream to the people. So may i know where to get it? And btw, may i know is it non-dairy or dairy?

M.I.L.U

Aunty Yochana said...

hi MILU

you can get it from Sun Lik at 33, seah street.

rgds

Shi Qi said...

I had been a fan of your food blog and had tried out a couple of ur recipes.. It has been a great success thus far.. I would like to check with you, where can I buy the hazelnut paste and custard powder? Thanks in advance!