Chocolate Mousse Gâteau

Preparation info

    • Difficulty

      Complex

Appears in

Keep it Simple

By Alastair Little and Richard Whittington

Published 1993

  • About

This recipe involves two separate classic culinary techniques: the making of chocolate génoise and the preparation of chocolate mousse. The mousse can be eaten as a pudding in its own right (simply spoon into ramekins or small glasses and chill) and the génoise can also be used in any number of gâteaux, including that old faithful Black Forest My finished product is an adaptation of a sachertorte, but lighter, and the mousse is quite heretical.

In Brit

Ingredients

Method