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Ice cream cake "Chocolate mousse"

Author
Cookinero 6 Jan 2023
19230
Ice cream cake "Chocolate mousse"

How to cook Ice cream cake "Chocolate mousse"

Step 1

Ice cream cake "Chocolate mousse"

Let's prepare the Italian meringue: beat the chilled protein with a pinch of salt into an airy, not very dense mass. Without ceasing to beat, we introduce 70 g of powdered sugar, vinegar and cocoa. Lubricate the detachable form with melted butter and lay out the protein mass - distribute it in an even layer.

Step 2

Bake for 5-7 minutes, then, without removing from the mold, cool.

Step 3

Melt the chocolate in a saucepan along with rum and 80 g of powdered sugar. Cool down. In the meantime, whip the cream to a thick cream.

Step 4

Mix cream with melted chocolate and mix gently. We distribute the chocolate mass on the meringue and send it to the freezer for at least 1 hour.

Step 5

Our delicate airy mousse cake is ready! You can decorate it with raspberries, mint leaves.

Ice cream cake "Chocolate mousse" - FAQ About Ingredients, Baking Time and Storage

Yes, you can use granulated sugar or a sugar substitute like erythritol, but adjust the quantity to taste and ensure it dissolves well for the meringue.
The cake can be stored in the freezer for up to 2 weeks. Cover it tightly with plastic wrap or foil to prevent freezer burn.
This recipe doesn’t use gelatin, but if you’re adapting another version, agar-agar is a great vegetarian substitute for gelatin.
Yes, milk chocolate will make the mousse sweeter and creamier, but reduce the added sugar slightly to balance the sweetness.
Slice the cake while slightly frozen for clean cuts, then let it sit for 5-10 minutes before serving to soften slightly for the best texture.
Yes, simply omit the rum or replace it with a teaspoon of vanilla extract or a splash of coffee for flavor.
Use a sugar substitute like erythritol and sugar-free dark chocolate to reduce carbs while keeping the rich flavor.
Yes, but ensure your baking pan is large enough, and adjust the freezing time to at least 2 hours for proper setting.
Fresh cream is recommended for better texture, but canned whipped cream can be used for topping if stabilized properly.

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