Fluffy mousse wrapped up in chocolate and tied up with a marzipan ribbon. # 249: Chocolate Pistachio Mousse Domes
Felt a little fancy and had some extra whipping cream, so decided to run with it!
I’m trying (not succeeding) to spend less time on Instagram, but I get sucked into baking videos and spiral from there. This idea came from a past GBBO baker, Manon.
They have a light almond cake base and an airy pistachio mousse all snuggled into a chocolate shell. Manon tied a neat little bow around the base of each one, but as I didn’t have any ribbon that worked, I had to improvise. The bag of almond flour winked suggestively at me, so I made some marzipan.
Marzipan is basically fancy, edible play-doh! You can dye it any color and shape it into anything that pops into your head. I remember a kid’s birthday party once where we made fruit and animals out of colorful marzipan and then got to eat them. Activity and a snack? Hot damn.
I made a batch of pastry cream off-camera (there’s a limit to how many dishes Nate will clean for me in one day heh) but did mise en place for the rest of the ingredients.
Since they’re more on the delicate side, I recommend sifting the flour and almond flour. You don’t want to over-mix this batter and lumps have nowhere to hide.
I’ve only ever made them in mini muffin or tiny loaf tins, but there’s no reason it can’t be baked as a larger cake. Introducing my newest baking toy: an adjustable cake tin! Thank you Santa, aka parents. Now I can make whatever cake strikes my fancy, even if I’m cutting the recipe by a third and it doesn’t fit neatly into one of my round pans.
Sooo I wanted both white chocolate and regular chocolate domes, but I don’t keep white chocolate on hand because I think it’s flavorless. Because it is. Don’t @ me. Unfortunately for me, it looks elegant and I was going for aesthetics with these lil guys.
As I was coming to terms with either running to the store for overpriced white chocolate or giving up on my vision, a bar of peppermint bark jumped out at me. Fun facts I now know: the white chocolate layer can be easily separated from the milk chocolate layer. I sieved out the crunchy peppermint pieces and got a minimally-minty white chocolate. Ta-daa! (I didn’t have quite enough, so I reinforced the shells with a little dark chocolate. Shhh.)
Whipped cream and pastry cream, the best of friends.
I overfilled the chocolate domes a bit, so there was no room for the financier bases. Oops!
*Ignoring the dark chocolate that’s peeking through the top*
Went with pink marzipan on a whim. Probably has a lot to do with all the pink and red Valentine’s Day bakes I’ve seen recently!
I succumbed and planned a heart-shaped bake for next week. I don’t want my heart cookie cutter to feel unloved! Baking equipment experiences FOMO, just like the rest of us.
Don’t be shy – cracking the chocolate shell to get to the mousse is half the fun!
Financier recipe from: Manon Lagreve’s Instagram