Name: Minette's Chocolate Mousse Cake
Ingredients: Two cake layers of the Best Chocolate Cake; One recipe of Mascarpone mousse; Quart of fresh strawberries; One recipe of Shiny chocolate ganache; Clear cake collar, 4” tall cake collar (acetate)

Description

This semi-sweet ganache is not only scrumptious but beautiful as well. I use it as a glaze for Minette’s Chocolate Mousse Cake and other desserts that require a chocolate glaze. I love that it stays shiny, even on a cold cake.

Ingredients

Instructions

Chop chocolate into pieces and place into a large mixing bowl. This step can be skipped if you are using chocolate callets or chocolate chips. Add corn syrup and set aside.
In a heavy-duty pan, heat cream to the boiling point.
Pour hot cream over chocolate. Cover with foil for 3 minutes.
Remove foil cover and using a silicone spatula, gently stir until all the chocolate has melted. Allow to cool.
If not using right away, cover with foil and refrigerate. Can be refrigerated for 1 week or frozen for 3 months.

Notes

This recipe is not suitable for milk chocolate or white chocolate.
Use the best quality chocolate you can find. It will yield the best tasting ganache.
Use Heavy cream, no substitutions.
If making the ganache ahead of time, remove from refrigerator, and microwave using 15-second intervals, stirring in between until it is of pourable consistency.