If this sounds like music to your ears, you should make a batch of Galaxy Chocolate Mousse Cakes for a special occasion such as a birthday, anniversary, or some other fancy affair.
Let’s face it: this is a show-off endeavor resulting in a look-at-me dessert requiring lots of work, lots of time, and more than a few specialty ingredients and equipment.
Fast, easy, and weeknight-friendly this ain’t.
Making a batch of Galaxy Chocolate Mousse Cakes is a multi-step, multi-day project. A worthwhile and rewarding one, to be sure! Just know what you're getting into.
You're going to want an upbeat playlist while working on this project. How about this Pop Planet Playlist? Crank it up!
It’s loads of fun getting artistic while decorating the cakes. Release your inner Jackson Pollock or Peter Max, perhaps.
Follow the instructions, allow enough time for each step (including chill time for the mousse), and find your zen place about the huge amount of mess that will occur during the final phase.
Our photos and process are shared below – including the magnificent mess! – but you should do yourself a favor and click through to read the Sugar Hero recipe in her own words. The author covers this detailed and complicated process in an accessible, straightforward, yet humorous way.
Serve With: Fanfare and adulation. You’re going to want oohs and aahs when you present these little wonders to your guests. A little pomp and circumstance. The theme from 2001 A Space Odyssey blasting through the sound system as you enter carrying the dessert would not be inappropriate.
Recipe source: Sugar Hero
Makes 10 Mousse Cakes
Required equipment: Silicone baking molds in half-sphere shapes, washed and dried
- 6 ounces unsalted butter
- 8 ounces semi-sweet chocolate, chopped
- 2 large eggs
- 2 teaspoons instant espresso powder, optional
- 2 teaspoons vanilla extract
- 5 ounces granulated sugar (3/4 cup)
- 2 ¼ ounces all-purpose flour (1/2 cup)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 9 ounces chocolate, chopped or chocolate chips (We used 6 ounces 60% bittersweet and 3 ounces semi-sweet)
- 1 ¾ cups heavy cream, divided
- 1/8 teaspoon salt
- 1 packet unflavored powdered gelatin (1/4 ounce)
- 2 tablespoons cold water
- 3 packets unflavored powdered gelatin (3/4 ounces)
- 9 ounces water, divided use
- 10 ½ ounces granulated sugar (1 ½ cups)
- 7 ounces sweetened condensed milk (1/2 of a standard 14-ounce can)
- 12 ounces real white chocolate, chopped or white chocolate chips
- Gel food coloring (Your choice of colors: we used Blues, Pink, Purple, Yellow, White, Orange, White)
Begin with the brownies, which will form the base of each cake. Prep the oven and the pan (350 F., and a foil-lined 9 X 13 pan, lightly oiled). Melt the butter and chocolate together, then let it cool. Add the eggs, then espresso, vanilla and sugar. Whisk, whisk, whisk! Next add the flour and other dry ingredients. Stir gently, then add to the pan. Bake for about 20 minutes, then cool completely. Use a large cookie cutter to cut out brownie circles. Freeze them until ready for use.
Once frozen, un-mold the cakes and place them on small cardboard circles for easy handling later on. Store them in the freezer until ready to glaze.
As you can see, this is a capital "P" Project. If you're up for it, I say lean in and embrace the challenge. None of it is especially difficult, there are just so many steps. Please let us know if you decide to try making Galaxy Chocolate Mousse Cakes yourself - we'd love to hear all about it!