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Chocolate Petit Gateau

These chocolate petit gateau's are a great way to impress your friends. Filled with a light chocolate mousse, topped with a chocolate mirror glaze and set on a cake biscuit base makes this dessert a showstopper.
Course: Dessert
Cuisine: French
Keyword: Chocolate, Mousse, Petit Gateau
Servings: 6
Author: Grace



Cake Base

  • 1/2 cup Butter (softened to room temperature)
  • 1/2 cup Sugar (104g)
  • 1 Egg
  • 1 tsp Pure Vanilla Extract
  • 1/2 tsp Baking Powder
  • 1 cup All Purpose Flour (130g)

Chocolate Mousse Filling

  • 2 Egg Yolks
  • 1/2 cup Sugar
  • 1 tsp Pure Vanilla Extract
  • 6 tbsp Butter (softened to room temperature)
  • 3/4 cup Chocolate Chips
  • 3/4 cup Unsweetened Cocoa Powder
  • 1/8 tsp Salt
  • 2 Egg Whites
  • 1 cup Heavy Whipping Cream

Chocolate Mirror Glaze

  • 2 ½ tsp Gelatin Powder
  • 1/3 cup Corn Syrup
  • 1/2 cup Water
  • 1/2 cup Heavy Whipping Cream
  • 1/2 cup Unsweetened Cocoa Powder


Chocolate Mousse:

  • Whisk together the egg yolks and the sugar in a heat proof bowl. Place one inch of water in a small saucepan and bring it to a simmer over medium heat. Place the the egg mixture over the water and whisk until the egg mixture is thick and is 160° degrees. Remove the egg mixture from heat. Keep Whisking until it cools slightly.
  • Beat the vanilla extract and the butter into the egg mixture.
  • Melt the chocolate until smooth. Let it cool slightly. Fold it into the egg mixture.
  • Sift the unsweetened cocoa powder into the egg mixture. Add the salt.
  • In a clean and dry glass or metal bowl beat the egg whites until they reach stiff peaks. Lightly fold them into the mousse.
  • Whip the cream until stiff peaks form. Fold the whipped cream in two additions into the mousse.
  • Pipe or spoon the mousse into the three inch moulds. Freeze the mousse for at least 6 hours or until firm.

Cake Base:

  • Preheat the oven to 350° degrees. Line a 9x9 pan with parchment paper and spray with cooking spray.
  • In a medium sized bowl cream the butter and sugar. Add the vanilla extract and the egg. Stir until combined.
  • Stir in the flour and the baking powder until just combined. Spread the batter into the prepared pan.
  • Bake for 15-20 minutes or until a toothpick inserted into the middle comes out clean. Let the cake cool to room temperature.
  • Remove the cake from the pan. Cut out six three inch circles from the cake base.

Chocolate Mirror Glaze

  • Combine the gelatin with 2 tbsps of room temperature water.
  • In a small saucepan combine the water, corn syrup, cream, and cocoa powder. Let the mixture come to a simmer, stirring consistently.
  • Place the gelatin in the hot glaze. Whisking until the gelatin is completely melted into the glaze. Pour the glaze through a fine mesh strainer to remove any chunks of cocoa powder from the glaze.
  • Let the glaze cool to about 90° degrees, stirring occasionally so that a skin doesn't form.
  • Remove the mousse from the freeze and from the mould. Place the mousses on a cooling rack with a jelly roll pan underneath.
  • Pour the glaze over the top of the mousses. Covering the top completely.
  • Let the glaze set on the mousses for 5 minutes. Remove the mousses from the cooling rack with a offset spatula. Place the mousses on the cake bases.
  • Let the petit gateau set in the refrigerator for at least 30 minutes.
  • The petit gateau's will keep in the refrigerator in an airtight container for up to 2 days.


  1. The chocolate mousse is adapted from Julia Child's Chocolate Mousse from Mastering the Art of French Cooking.
  2. The chocolate mirror glaze is adapted from CBC's Chocolate Mirror Glaze