Chocolate Ganache Vanilla Mousse Cake

Instructions

1. In a small bowl, combine the gelatin and cold water. Let it sit for 5 minutes to bloom.
2. In a saucepan over medium heat, combine 1 cup of heavy cream, sugar, and vanilla extract. Stir until the sugar is dissolved.
3. Add the bloomed gelatin to the cream mixture and stir until completely dissolved.
4. Remove from heat and let the mixture cool to room temperature.
5. Whip the remaining 1 cup of heavy cream to soft peaks. Gently fold it into the cooled cream mixture.
6. Pour the vanilla mousse into a prepared serving dish and refrigerate for at least 2 hours or until set.
7. For the ganache, heat the chocolate chips, butter, and remaining heavy cream in a microwave-safe bowl at 30-second intervals, stirring until smooth.
8. Let the ganache cool slightly before pouring it over the set vanilla mousse.
9. Refrigerate for an additional hour before serving.

Chef’s Tips

• Ensure the gelatin is completely dissolved to avoid lumps.
• Use high-quality chocolate for the best ganache flavor.
• If the ganache is too thick, add a little more warm cream to adjust the consistency.

Nutrition (per serving)

Approximate calories: 420, Protein: 5g, Carbs: 30g, Fat: 35g

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