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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

Equipment

Ingredients

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

Instructions

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.

Notes

  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