Day 93

Today we made more buttercream icing but this time we made a simple buttercream versus the Italian buttercream we made last class. Simple buttercream is less marshmallowy than its Italian counterpart and is composed mostly of powdered sugar and butter. We used the icing to frost our genoise cake and then we also made a bittersweet chocolate mousse that we layered with hazelnut japonaise and chocolate cake. We prepped the chocolate mousse cake and it will freeze overnight so that we can finish it tomorrow. 

Bittersweet Chocolate Mousse 

Ingredients

8 egg yolks

3 oz sugar

3oz water

dash of light corn syrup

11 oz bittersweet chocolate

20 oz heavy cream

Method

1. Heat sugar and water with dash of corn syrup in pot until it reaches 238 degrees F (soft-ball stage)

2. Meanwhile, whip heavy cream in mixer until soft peaks form and melt chocolate in a double boiler.

3. Next, whip yolks in mixer and add hot sugar solution slowly. Continue whipping until yolks have thickened and look creamy. 

4. Add melted chocolate to egg yolk mixture. 

5. Fold whipped cream into chocolate yolk mixture. 

6. Chill. Enjoy.