Posted by Grace Massa Langlois on Tuesday, 22nd June 2010

I’m so happy I made these mini cakes Chocolate Genoise filled with White Chocolate Mousse.  My son, Matt, definitely needed a pick me up.  Chocolate is a good pick me up, don’t you agree?  And double the chocolate is even better!  We’ve spent the better part of two days at the hospital. Matt, suffered a scaphoid fracture playing Football.  Friday was the last day for Football Camp in preparation for the fall season and now he may not play at all.  They casted him on Saturday and we had an appointment this morning with the Plastics Specialist where he received the bad news.  Apparently it is one of the worst fractures and can take quite a long time to heal.  That means no working for the summer, no swimming, no sports, plus a slew of other no no’s.  They replaced the plaster cast with a fibreglass cast this morning and now he no longer has use of his thumb.  To say the least he is terribly disappointed, it could take the better part of 3 months to heal.

A photo of 3 chocolate genoise & white chocolate mousse cakes on a white dish with a white napkin placed on a wooden placemat.

He does have his birthday to look forward to, it falls on the 4th of July, not to mention he’s pretty much free of any chores for the next 3 months.

A photo of 3 chocolate genoise & white chocolate mousse cakes on a white dish placed on a wooden placemat.

I can’t believe that Canada Day and 4th of July celebrations are just around the corner.  I am looking forward to all the special treats that will grace the pages of many food blogs.  I love this time of year, the pool parties, the barbecues and especially the fireworks.

A photo of a chocolate genoise & white chocolate mousse cakes on a white dish with a purple flower placed on a wooden placemat.

When I first starting reading food blogs I came across Aran’s site, cannelle et vanille, her food photography and all the wonderful desserts and pastries she makes has so inspired me and I find myself drawn to her blog day after day.  I’ve wanted to attempt a mousse cake and have tried for months to find ring molds in our area and have been unsuccessful, it seems I will have to give in and order some online.

A photo of a chocolate genoise & white chocolate mousse cake on a white dish with a silver fork and 3 chocolate curls placed on a green napkin.

Aran’s cakes are always decorated so beautifully that it’s inspired me to enrol in a pastry decorating class. It begins in July and I am hoping to one day create a stunning dessert that Aran seems to achieve so effortlessly.

A photo of 2 chocolate genoise & white chocolate mousse cakes on a white dish with blueberries on a blue napkin

With a little fancy footwork yesterday I was able to make my first mousse cakes using my baba molds.  I thought I would be able to achieve a similar look hollowing out the cakes and I am happy to say it worked out quite well.

A photo of a chocolate genoise & white chocolate mousse cake split in half on a white dish with a purple flower.

I used a basic chocolate genoise and I decided to fill the cakes with white chocolate mousse.  The genoise can be a little dry so I soaked the cakes with Grand Marnier simple syrup. The white chocolate mousse was very light and creamy and it was a nice contrast to the dark chocolate genoise.

A photo of a chocolate genoise & white chocolate mousse cake split in half on a white dish with a purple flower placed on a black placemat.

I am looking forward to finally getting ring molds and I am hoping to improve on my pastry decorating skills.  With a little instruction and a little practise who knows what I’ll be baking in the months to come.

A photo of a chocolate genoise & white chocolate mousse cake split in half on a white dish with a a white napkin and silver fork placed on a black placemat.

A photo of 3 chocolate genoise & white chocolate mousse cakes in 3 white bowls placed on a wooden placemat.

A photo of a chocolate genoise & white chocolate mousse cake split in half with chocolate curls on a white dish with a silver knife on a white napkin placed on a wooden placemat.

A photo of a chocolate genoise & white chocolate mousse cake split in half on a white dish with chocolate curls placed on a black placemat

A photo of 4 chocolate genoise & white chocolate mousse cakes, one split in half on a white dish placed on a wooden placemat.

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Posted in Baking & Pastry, Baking Mise en Place, Basics, Cakes & Cheesecakes, Custards, Creams & Mousses, Dolci al Cucchiaio, Mini Desserts, Pastry Doughs & Batter, Piccola Pasticceria, Recipes, Ricette di Base, Spoon Desserts, Torte

Comments (29)

29 Responses to “Chocolate Genoise and White Chocolate Mousse Cakes”

  1. Ambika Venkat Says:

    These are beautiful!!! Love the combination of chocolate cake and milk chocolate..Amazing clicks too!

  2. Marly Says:

    These look delicious. I don’t know where you come up with these recipes…but I’m glad you do!

  3. Alexis Says:

    These are gorgeous! Have you tried looking at Jill’s Table on King Street? If anyone would have the molds I would think she would.

  4. SugarCooking Says:

    Found you on tastespotting. These look wonderful and the photos are absolutely beautiful! What kind of camera/lens do you use? Also, is that natural light or artificial?

  5. Marly Says:

    I forgot to say – I hope your son heals quickly!

  6. Grace Says:

    Thanks Marly!

  7. Grace Says:

    Hi Alexis, thank you, they were on of the first spots I tried, I visited every restaurant supply as well, can you believe it? I am a bit surprised considering the large culinary program offered at Fanshawe that no one stocks them.

  8. Grace Says:

    Hi Sarah, thank you so much. These were taken in a photo light box and my daughter shoots with a Canon EOS Rebel XSI. It’s been a bit of a learning curve and we seem to learn something new each day.

  9. nothingprofound Says:

    You’re going to kill me with these pictures and recipes! How can one resist? O well, as Mae West said: “Too much of a good thing can be wonderful.”

  10. Grace Says:

    I so agree!

  11. Andrew G. Carson Says:

    These look amazingly appetising in fact I may have to make them myself, got the fire brigade on standby hehe.

  12. SugarCooking Says:

    Thanks Grace! Did you build your lightbox yourself or did you buy one? I’m looking into getting one and trying to decide if I should build it myself or purchase one. Any advice?

  13. Grace Says:

    Hey Sarah, I decided to buy one only because I am not handy enough to build one. This one that I’ve purchased is a larger box, 28X28X28 and it also has a chroma key back drop-we haven’t figured out how to use that just yet and it comes with low heat lamps (2 with stands). A new friend, Marly (NamelyMarly), that I’ve met since blogging made her own, if you’d like I can ask if she could send you the instructions. I’ll email you with the particulars of the one I purchased and the pricing.

  14. Grace Says:

    Thank you Andrew, you must come back and let me know how it works out for you!

  15. Stacey N. Says:

    These look so elegant and delicious!

  16. Grace Says:

    Thank you Stacey, they taste even better.

  17. White Chocolate Brownies with Dark Chocolate Chips - Recipes | La Mia Vita Dolce Says:

    [...] cocoa solids.  I have tried it in two recipes in the past (White Chocolate Pots de Creme and White Chocolate Mousse) and was pleasantly surprised with the taste of the desserts, both quickly became family [...]

  18. White Chocolate Mousse, Blueberry Compote, Parfait Recipes | La Mia Vita Dolce Says:

    [...] Compote ParfaitMakes 6 dessertsWhite Chocolate MousseBlueberry CompoteWhite Chocolate Mousse White Chocolate Mousse RecipeBlueberry Compote515 g (3¼ cups) fresh blueberries5 tablespoons water2 tablespoons caster [...]

  19. Rezepte | Pearltrees Says:

    [...] Italian Cakes-Italian Desserts-Recipes for Sponge Cake-Sponge Cake | La Mia Vita Dolce Makes 5 1/2 cups 1 envelope (7 grams) powdered gelatin (adapted from Martha Stewart) 1/4 cup cold water Spoon batter into prepared baba molds, filling about 3/4 full. Tap molds on counter to remove air bubbles. [...]

  20. Kelly Says:

    How do you get EVERYTHING you make to look SO perfect?? :) Even your cheesecakes are never cracked and they’re PERFECT , I’m so jealous how do you do it???

  21. Grace Says:

    Kelly you are so sweet! The cheesecake is easy, after much trial and error, the trick to not making them not crack, do not beat too much air into the batter (great for cakes but not cheesecakes), use a water bath to bake them in and make sure to let cheesecake cool away from drafts (I place mine of the top of the stove).

  22. Carrie Says:

    The mousse is awesome. I like the consistency – it’s perfect! Delicious! Have you tried adding anything like pureed strawberries or other flavors? Thanks for sharing your talent and time and effort!

  23. Grace Massa Langlois Says:

    Hi Carrie, I haven’t with these cakes but with others, yes. I like to make the berry mousses during strawberry season here in Ontario because the berries are so delicious, I rarely make out of season, although the berries we get in the local market are good they just don’t compare. Very happy you enjoyed the mousse.

  24. Haamna Says:

    Hi Grace
    For the mousse – can you substitute the white chocolate for milk or dark chocolate? Also as the mousse has no raw eggs will it be fine to keep at room temperature for a couple of hours or longer?

    p.s I’ve been following you on google plus – you’re site is great!!

  25. Grace Massa Langlois Says:

    Thank you so much Haamna! If you’re going to substitute the white chocolate I would recommend not using the gelatine. If you’re going to use the same yield, 12 ounces of chocolate, melt chocolate over water bath, set aside and let it cool for a few minutes, meanwhile whip 12 ounces of heavy cream to soft peak, and then whisk in one-quarter of the whipped cream into the chocolate mixture to lighten, then fold in the remainder with a large rubber spatula. I recommend using a 1 to 1 ratio when preparing this type of mousse but if you want it a tad lighter you can add slightly more whipped cream. I haven’t made these little cakes in so long, will have to make them soon.

  26. elizabeth Says:

    would a normal chocolate cake mix work or does it have to be Chocolate Genoise?

  27. Grace Massa Langlois Says:

    Hi Elizabeth, the chocolate cake mix will work too.

  28. Foodnetwork – Pic of the Week: Chocolate Genoise & White Chocolate Mousse Cakes Says:

    […] are lamiavitadolce’s mousse cakes? I was so impressed that I had to check out her blog (which is where I stole this photo from!) You see, the image that was uploaded to the site is great […]

  29. Pic of the Week: Chocolate Genoise & White Chocolate Mousse Cakes | FoodNetwork Says:

    […] are lamiavitadolce’s mousse cakes? I was so impressed that I had to check out her blog (which is where I stole this photo from!) You see, the image that was uploaded to the site is great […]

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