January 1, 2020

How To Make Chocolate Eggnog Mousse Cake

It’s the end of the year again. As I said last week, I only have my mom as my company for welcoming the big day of Christ and it was my first time. So for the new year, we decided to climb up to Manila and spend the New Year’s eve in our penthouse while watching the fireworks and fountains around us. And just like every Christmas feast, it has been my personal tradition to contribute at least one dish for Noche Buena and Media Noche. For this year’s Christmas eve and New Year’s eve, I made Honey BBQ Wings and Eggnog Chocolate Mousse Cake respectively.

Since it’s gonna be for New Year’s Eve, I thought that a cup of chocolate mousse wouldn’t be enough for the group. So I decided to create a chocolate mousse cake instead. It’s actually a crazy experiment of mine that is composed of three crazy ideas. One, eggnog is for the holidays so I added it as a subject of my dish. Two, mousse is one of the easiest dessert to make. And three, chocolate-flavored eggnog seems delish. After all, mousse are mostly chocolate. And that completes it. And now, we go to the procedure.

Soma SHIPPED COD ~ Soma CHEAP NO MEMBERSHIP 1. Prepare all the ingredients needed.

Buy Soma without prescription on sale 3 cups whipping cream
buy soma C.O.D. 1/2 tsp nutmeg
8 grams cinnamon bark
300 gram bitter-sweet chocolate
160 gram chocolate cake mix
2 eggs
4 tsp oil

2. In order to upgrade the mousse into a mousse cake, I decided to make a crust. I’m tired of crusts made out of graham and Oreo bits so I opted for a cakey bottom. I made the batter by mixing the cake mix, one egg, four teaspoons of oil and four teaspoon of cream.

3. Spread batter on a pan.

4. Bake.

5. While cooking the crust, prepare the chocolate eggnog by infusing cinnamon and nutmeg in a cup of cream on low heat. Let this simmer.

6. Once bubbles form into the sides of the pot, remove the spices by filtering the cream.

7. Chop the chocolate so it can easily melt. For me, the bitter-sweet chocolate is best flavor but you can use other chocolates.

8. Bring the cream back to low heat and add chocolate and one egg yolk to the cream. Stir continuously.

9. Set aside after cooking the chocolate eggnog. Then, get the remaining whipping cream and whip. I went to Manila forgetting my hand mixer and whisk so please don’t mind me using this pasta ladle.

10. When the cream started to form soft peaks, gradually add the chocolate eggnog while mixing.

11. Pour the whipped chocolate eggnog cream on top of the cake crust. Anyway, we decided later decided to change pans, which explains the new container.