Blueberry brownie mousse cake

Ingredients

Flourless Chocolate Biscuit

100 grams (3.5 ounces) bitter chocolate

50 grams (1.8 ounces) butter

100 grams (3.5 ounces) sugar

2 eggs

Blueberry Confit

140 grams (5 ounces) blueberry puree

30 grams (1 ounce) sugar

5 grams (0.18 ounces) cornstarch

3 grams (0.11 ounces) gelatin 220 bloom

18 grams (0.63 ounces) water

Mousse

5 grams (0.18 ounces) gelatin 220 bloom

30 grams (1 ounce) water

200 grams (7 ounces) blueberry puree

200 grams (7 ounces) white chocolate

225 grams (7.9 ounces) whipping cream

Velour

50 grams (1.8 ounces) cocoa butter

50 grams (1.8 ounces) white chocolate

Instructions

Step 1

Melt the Butter and Chocolate: Melt the butter with the chocolate, and then set aside.
You can use a double boiler or microwave for ease.

Step 2

Add Sugar and Eggs: Add the sugar and eggs, mixing well.
Continue mixing until the sugar is fully dissolved.

Step 3

Bake: Bake the dough in two 14cm (5.51 inch) rings at 338°F (170°C) for about 10-12 minutes.
Use a toothpick to check for doneness; it should come out clean when inserted into the center.

Step 4

Note: The calculation in the recipe is for a 16cm (6.30 inch) cake.

Step 5

Prepare Gelatin: Soak the gelatin in cold water.
Ensure the gelatin is fully submerged.

Step 6

Mix Ingredients for Confit: Add sugar and starch to the blueberry puree, and mix well.
Stir constantly to avoid lumping.

Step 7

Cook Confit: Put the puree mixture over low heat, and bring it to a boil. Then boil for 1 minute. Cool it for 2-3 minutes, and then add the gelatin.
Stir thoroughly to mix the gelatin evenly.

Step 8

Prepare Mold: Wrap a 14cm (5.51 inch) ring with film on the bottom.
Use a tight seal to prevent leakage.

Step 9

Assemble Confit Layer: Lay out a biscuit, pour out the confit, and cover with a second biscuit on top.
Ensure an even layer of confit for best results.

Step 10

Freeze Confit Layer: Put the assembled biscuit and confit in the freezer for 1 hour.

Step 11

Prepare Gelatin for Mousse: Soak the gelatin in cold water.
Similar to confit gelatin preparation.

Step 12

Heat Chocolate and Puree: Heat the white chocolate and blueberry puree until the chocolate melts. Mix well.
Stir constantly to avoid burning the chocolate.

Step 13

Add Gelatin to Mousse: Add the dissolved gelatin to the mixture.

Step 14

Prepare Whipped Cream: Whip the cold cream to soft peaks.
Chill the bowl and whisk for faster whipping.

Step 15

Combine Cream and Chocolate Mixture: Mix part of the whipped cream into the chocolate mass, then add the rest of the cream. Mix thoroughly with a silicone spatula.

Step 16

Prepare Final Assembly: Wrap a 16cm (6.30 inch) ring with foil.
Ensure no gaps to prevent leaks.

Step 17

Assemble Entire Cake: Put the biscuits with confit on the bottom, and pour the mousse on top. Pour part of the mousse into a "heart" mold.

Step 18

Freeze Cake: Freeze the assembled cake for at least 6 hours.

Step 19

Cover with Velour: Cover the cake with velour.

Servings

Picture this: a bright sunny day, a cozy picnic spot, and your delightful Blueberry Chocolate Mousse Cake becoming the highlight! 🍰 This cake pairs wonderfully with a fresh cup of coffee or a chilled glass of champagne. ☕🍾 Want to dress it up a bit? Add a sprinkle of powdered sugar, a handful of fresh blueberries on top, and a dollop of whipped cream. If you're feeling even more adventurous, serve it with a scoop of vanilla ice cream on the side for an extra indulgent treat! 🍦 Trust us, these simple additions will make your guests swoon. 😊

Equipment

14cm and 16cm Baking Rings

Essential for shaping your cakes perfectly. Pro tip: Lining these rings with foil or film ensures easy removal.

Silicone Spatula

Helps in mixing evenly without deflating your ingredients. It’s your best friend for achieving that perfect mousse texture.

Hand Mixer or Whisk

Essential for whipping your cream to soft peaks. A hand mixer makes the job quick and effortless.

Freezer

Make sure you have enough space to chill your lovely creation for perfect setting.

Variations

Elevate your pastry skills with these amazing variations of the original recipe: 🌟
Gluten-Free: Simply swap the cornstarch with tapioca starch, ensuring the same delightful texture without the gluten. 🥰
Vegan: Replace gelatin with agar agar, dairy butter with coconut butter, and whipping cream with chilled coconut cream. Use dairy-free chocolate for that same rich flavor. 🌱
These tweaks will ensure everyone can enjoy this divine pastry, regardless of dietary restrictions! 🎉

Faq

How do I prevent my chocolate from burning while melting?
Try melting your chocolate using a double boiler setup or in short bursts in the microwave, stirring frequently.
Can I substitute frozen blueberries for fresh?
Absolutely! Just make sure to thaw and drain them well to avoid extra moisture in your confit.
How can I get my mousse to set perfectly?
Ensure your whipped cream is at soft peaks before folding it gently into the chocolate mixture to maintain that airy texture.
What’s the best way to wrap my cake rings with foil or film?
Line the inside edge of your rings snugly and ensure the bottom is sealed completely to prevent leakage.
Can I make elements of the cake ahead of time?
Yes! You can prepare the chocolate biscuit and blueberry confit a day in advance and keep them refrigerated.
What’s the best way to achieve a smooth velour finish?
Ensure your cake is frozen solid before applying the velour. Serve it shortly after spraying for the best results.