Can you handle yet another mousseline question???
Posted: 11 March 2009 11:20 PM   [ Ignore ]
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I am making a marble cake for my Dad’s birthday this weekend.  The cake contains white chocolate (for the golden batter) and unsweetened baking chocolate (for the dark batter).  The recipe includes a ganache to glaze it which is made with bittersweet chocolate, and white chocolate curls are used to decorate.

I would like to try my hand at a mousseline again and use it instead of the ganache, but I really like the look of the dark chocolate glaze with the white chocolate curls on top.  What kind of chocolate could I add to the mousseline to give it a dark color, instead of a light color (like the milk-chocolate mousseline which I made last December), and it would still taste good with the chocolates in the cake?  Would using bittersweet chocolate make the frosting dark enough to contrast nicely with the white curls?

Any ideas would be appreciated!

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Posted: 12 March 2009 12:11 PM   [ Ignore ]   [ # 1 ]
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Vicci, I’m not sure the mousseline will ever be as dark as a ganache.  If you add too much chocolate to the mousseline, it will be too hard.  You could try adding cocoa powder dissolved in a little boiling water (plus sugar if you like things sweet) in lieu of the liqueur called for in the recipe (this would be in addition to the melted dark chocolate). 

But for a dark, intensely chocolate frosting, there is nothing better than ganache, in my humble opinion.  If you want to use mousseline, perhaps it could be used in a thin layer to smooth the shape of the cake under the ganache glaze, or as a filling between layers.  A vanilla, cognac, coffee or hazelnut version might be nice with the marble.

The cake sounds wonderful!
Good Luck!

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Posted: 12 March 2009 02:04 PM   [ Ignore ]   [ # 2 ]
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I am a big fan of ganache too. It is the ultimate chocolate frosting for me. The colour is perfect too. Alternatively, you can try Bill’s buttercream recipe. It has both chocolate and cocoa. As Julie mentioned if you use too much chocolate it will change the consistency of the b/c. Good luck and please post pics.

8 oz bittersweet chocolate
1/2 cup water
1 cup sugar
4 large egg whites
Pinch of Salt
1/2 teaspoon cream of Tartar
1 pound of unsalted butter, softened
1/3 cup (29 grams) unsweetened cocoa powder.

Just in brief…the method is the same as any buttercream: Melt the
chocolate over simmering water and allow to cool. Combine water and
sugar, bring to 248 degrees, Meanwhile, beat egg whites with pinch of
salt until foamy, add cream of tartar and beat until just holds stiff
peaks. Add syrup to whites and beat until cool. Beat in the butter, a
table spoon at a time. Sift cocoa powder onto the butter cream and
beat at low speed until combined. Increase the speed to medium and
beat in the melted chocolate.
Posted by: Bill | September 25, 2007 12:38 PM

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Posted: 12 March 2009 02:33 PM   [ Ignore ]   [ # 3 ]
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seems that dark chocolate glaze is everyone’s desire now.  I like the recipe for mocha glaze from the book rose’s melting pot, killer kahlua cake.  it is pretty dark and shiny.

under that, you can use chocolate mousseline or bills, instead of ganache.

this is almost like the beautiful patterson foot cake which I hope is on rose’s new book!  white chocolate curls will look stunning over a shiny dark glaze “as shiny as a baby grand piano”

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Posted: 12 March 2009 06:45 PM   [ Ignore ]   [ # 4 ]
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Bill’s buttercream is darker than Rose’s chocolate buttercream, but it’s still not very dark.

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Posted: 12 March 2009 07:34 PM   [ Ignore ]   [ # 5 ]
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i make a retro pink and brown birthday cake and the chocolate needs to be dark, so i add a bit of caramel food coloring—think root beer color. don’t forget that color gets darker as it ages.

jen

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