In celebration of the launch of our YouTube channel and blog!
In celebration of the launch of our YouTube channel and blog!
1. In the top pot of the bain marie/double boiler, combine all the ingredients for the white chocolate.
2. Place pot over lightly simmering water of the bain marie set on low heat, and stir as the cacao butter melts and the sweetener dissolves. Continue cooking until sweetener has dissolved (liquid does not feel gritty when rubbed between two fingers)
3. Remove from heat and place in a glass container. Whisk to recombine cacao butter if it begins to separate as it cools.
4. Reserve a quarter of the content for white chocolate mousse.
5. Use the rest to make white chocolates. Use a silicone mold such as a heart/star or other of your choice, which you will use for decorating the cake. Pour 1 tsp for thin chocolates and 1 tbsp for thicker chocolates. When molded, put into the freezer until set.
6. In the top pot of the bain marie/double boiler, combine all the ingredients for the keto truffle chocolate base.
7. Place pot over lightly simmering water of the bain marie, which is set on low heat, and stir continuously until all the ingredients have melted and the liquid is creamy.
-Remove from heat and set aside (to be used for milk chocolate mousse).
8. Into the bowl of your stand mixer pour 300 g of heavy whipping cream and whip to medium stiff consistency. Do not overbeat. Place in a bowl, cover with cling wrap and place in the refrigerator until needed for the white chocolate mousse.
9. Do a second batch of whipping cream as above. This will be for the milk chocolate mousse.
10. Prepare two separate batches of gelatin, 7 g of powder each, for use in later steps.
11. Line the bottom and sides of a spring form pan with parchment paper. Set aside.
13. Into the stand mixer bowl add the 3 eggs, sweetener and vanilla. Whip at high speed until medium stiff peaks form, and peaks hold their shape. Set aside momentarily.
14. In a bowl combine the coconut flour, whey protein isolate (optional), sweetener and cocoa powder. Stir and then pass through a fine sieve into the whipped egg mixture. Fold together carefully – do not deflate the whipped egg mixture.
15. Melt the butter and add a large scoop of the chocolate batter into the butter. Stir well, then pour into chocolate whipped egg mixture. Fold to combine.
16. Pour the cake mix into the pre-lined 24 cm / 9 1/2 inch spring form pan. Place on the middle rack of the preheated oven. Bake for 20 minutes.
17. Test with a toothpick to ensure cake is done. Let cake cool for 5 minutes and then remove from cake pan. Peel off the parchment and place the cake on a cooling rack while you prepare the milk chocolate mousse layer.
18. In the stand mixer bowl combine the whole egg, egg yolk and sweetener. Whisk to combine.
19. Place over gently simmering water in the bain marie. Whisk constantly until the mixture reaches 57 C or 135 F. Remove from heat.
20. Add one batch of the gelatin and whisk until all the gelatin has melted. Or you can add liquefied gelatin as you whip the egg mousse mixture.
21. Attach your bowl to the stand mixer and whip at high speed. If you have not added the gelatin in the step above, add it at this point.
22. In a constant stream add the keto truffle chocolate preparation.
23. Continue whisking until the outside of the bowl feels cool to the touch. Stop the whisking and scrape the sides and bottom with a spatula to ensure the chocolate is well incorporated. Then whisk again.
24. Retrieve one batch of the whipped cream from the refrigerator and fold (half at a time) into the mousse mixture you have just made. Be careful not to deflate the whipped cream too much.
25. Take the chocolate cake off the cooling rack and place it back into the parchment lined spring form pan you used earlier. Pour the chocolate mousse mix into the pan, over the butter cake. Tap a couple of times to release air bubbles and place in the refrigerator for 30 to 60 minutes or until set enough to hold the next mousse layer you will be placing on top.
26. In the stand mixer bowl, combine the whole egg, egg yolk and sweetener. Whisk to combine.
27. Place over gently simmering water in the bain marie. Whisk constantly until the mixture reaches 57 C or 135 F. Remove from heat.
28. Add one batch of the gelatin and whisk until all the gelatin has melted. Or you can add liquefied gelatin as you whip the egg mousse mixture.
29. Attach your bowl to the stand mixer and whip at high speed. If you have not added the gelatin in the step above, add it at this point.
30. Add the white chocolate mixture you prepared earlier, directly into the mousse egg mix as you are whisking at low speed. If the white chocolate mix has hardened, place in a warm water bath and stir until more liquid. Alternatively, microwave in 10 second bursts, stirring in between, until it is more liquid. Stop the whisking and scrape the sides and bottom with a spatula to ensure the chocolate is well incorporated. Then whisk again.
31. Get the cake pan from the fridge. Test that the milk chocolate mousse has set to be firm enough to hold the white chocolate mousse on top. Carefully layer the white mousse over the chocolate layer and spread in an even layer. Smooth out with an offset spatula.
32. In a small cup combine the cocoa powder and the sweetener. Mix together to combine well.
33. Using a fine mesh sieve, sprinkle evenly over the entire surface of the white mousse.
34. Refrigerate overnight to allow the mousse layers to set.
35. When you are ready to serve, run a knife around the inside of the cake pan to loosen the mousse layers from the side of the pan. Release the spring and carefully remove cake. Place on serving tray. Decorate as you desire. If you made white chocolates in a fancy mold, use these for decorating the cake.
The mousse layers both have the same base and technique and once you have made it once, this becomes easy too. Also, you can make each of the milk or white chocolate mousse as standalone recipes served in a decorative glass or bowl, topped with a bit of whipped cream.
The cake can be made into a traditional chocolate cake (one, two or three layers with butter cream in between) topped with chocolate ganache or buttercream frosting.
After making the mousse base with the egg and sweetener, you are well on the way to mastering how to make Italian zabaglione.
If this is too much to try in one go, try each part individually until you feel comfortable and then try putting it all together. I will be featuring each of the above eight individual recipes in future posts.
Following a keto diet should not be sterile and utilitarian. By learning a few cooking skills, you can add back the diversity of foods you thought were no longer available to you. We will teach you the skills you will need to bring back the “foody experience” that is both good for your body, and for your soul.
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