Demonically Chocolate Cake (Part 2) - The Filling

Chocolate Mousse Filling

Ingredients

1 packet gelatin

Mousse on bottom layer

½ cup milk

4 tbsp butter

12 oz. semisweet chocolate (I used 13 oz. - 7 oz. of 90% cocoa and 6 oz. of 67% cocoa chocolate)

2 cups heavy cream

½ cup powdered sugar

1 tsp vanilla

1 tsp coffee liqueur

1 tsp crème de cacao

Directions

Put mixing bowl and beaters into the freezer to chill. Dissolve the gelatin in ¼ cup of milk. In a glass bowl or double boiler, melt remaining ¼ cup milk, butter and chocolate. Cook in microwave or over low heat until the chocolate is melted and smooth. Swirl gelatin over heat until melted and milk is hot. Do not boil. Stir hot gelatin mixture into chocolate. Transfer to a mixing bowl and let cool.

While chocolate is cooling, whip heavy cream, powdered sugar, vanilla and liqueurs until stiff peaks form. Stir ¼ of whipped cream into the chocolate mixture. Then gently fold remaining whipped cream into the chocolate mixture in two stages. Do not over mix or your mousse will go flat. Chill in refrigerator before filling cake.

Thoughts

I thought when I first set out making this that the chocolate mixture would be too grainy. Once I began adding the whipped cream, it seemed too wet but it got thicker as I folded in the rest of the cream. Once it was chilled, the texture and consistency were perfect. If I were to make this again, I'd use chocolate with a little less % of cocoa because it was not quite sweet enough.