hey guys today we're making the most
decadent and delicious chocolate to read
I've seen this all over the internet and
I really wanted to share with you guys
my version and my recipe for this
"chocolate mousse cake" it's so simple to
make so comforting and definitely a
crowd-pleaser
so this recipe is so simple it comes
together in ten minutes
to a sauce pan you're going to add some milk you
want to reserve I'd say about half a cup
of milk a little more a little less it
really doesn't matter and you'll see why
in just a moment you're also going to
add some heavy cream and the sugar put
your flame on low and while this is
heating up in this bowl I have some
cocoa powder to it I'm going to add some
cornstarch which will help thicken our
terrine and we're going to add the
remaining milk now I'm sure you guys
know what we're doing but if you don't
we're essentially making a slurry which
will help dissolve the cocoa powder and
the cornstarch and you'll get a
beautiful smooth and silky terrine now
this is optional but I'm going to add
just a few gelatin sheets to my terrine
if you want to use gelatin powder check
the description box
I tried this terrine both with and
without the gelatin and I personally
think it just gives the terrine a bit
more structure the key is to add the
smallest amount possible just enough to
make it set if you don't want to use it
though you don't have to just be careful
when you unmold it I've soaked my sheets
in some cold water just for five minutes
until they soften if you're new to my
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I've added my cocoa cornstarch mixture
to the liquid ingredients your flames
should be on medium we want this mixture
to come to gentle boil this may take up
to 10 minutes depending on your flame so
please keep an eye on it when the
mixture starts to heat up you can add
the gelatin sheets or the bloom gelatin
and continue mixing I like to start with
a whisk and eventually switch to a
spatula because you'll notice that this
mixture does start to thicken around the
sides first
so scrape those well and continue mixing
as soon as you see bubbles turn off your
flame and stir in the chocolate use the
best quality chocolate you can find the
chocolate will not only give great
flavor but it will also again give
structure to the terrine now this is
ready to be poured into your mold and
I'm going to show you how to line it
this is important because how you line
it will determine how easily this pops
out of your molds measure out your
parchment paper depending on what molds
you're using and you're going to line
all four sides first and then take two
additional pieces of parchment paper
line the bottom and the sides again this
is pretty self-explanatory guys I like
to secure the parchment paper with some
laundry clips but any clips of your
choice you know it's fine
I do also like to strain this mixture
just to double-check that there's no
lumps this will ensure you a beautiful
silky and results now this is the
hardest part which is just waiting allow
this to cool at room temperature and
then pop it in the fridge overnight
fast-forward to the next day take a tray
or any serving plate place it on top and
turn your terrine over the terrain will
pop right out remove the parchment paper
and you may see that the edges might be
a bit rough if you don't like that just
take a hot knife and smooth the sides or
use a silicone mold which it didn't half
sprinkle the top with some cocoa powder
and we need to immediately cut into this
I have to show you guys how gorgeous and
delicious this is if you love
chocolate and even if you don't guys you
have to try this it's definitely a
show-stopping dessert it's so simple to
make and it definitely satisfies that
chocolate craving
