Valentine’s Day just isn’t Valentine’s Day unless you have Red Velvet SOMETHING!
And this Red Velvet Mousse Cake is definitely SOMETHING!
While this is mousse-like in it’s texture and structure, it is more dense and firm upon setting; making it really great to mold for elegant professional style results.
It reminds me of a flourless chocolate cake, although this is the no-bake version!
Leave off the brownie base and you have yourself a Gluten Free Valentine’s Day!
If you have mastered Aquafaba you can veganize this with a little earth balance in place of the butter!
A little building on recipes is always required for showstoppers like this one and if you want to take this baby all the way home, check out my Engagement Ring Cake Topper where I use this Red Velvet Mousse Cake as the ring bearer!
So be sure to go watch that masterpiece, figure out if you are going to “pop the question” and then meet me back here!
By the way, the only thing that makes this “red velvet” is the addition of red food color….. I know I know…how dare I!
But honestly that is what has become of most red velvet desserts nowadays. The real true red velvet cake of years past is … well….year past!
Food color can be left out completely
- ½ Recipe Fudge Brownie baked into an 8" Heart Shaped Pan
- ½ Recipe [url:4]Simple Ganache[/url
- Semi Sweet Baking Chocolate (I use 60%) 2 cups (350g)
- Unsalted Butter 8 Tablespoons (112g)
- Water 1 teaspoon (5ml)
- Instant Coffee Granules 1 teaspoon (1.75g)
- salt pinch
- Egg Whites large 4 (120g)
- Granulated Sugar 2 Tablespoons (28g)
- Cream of Tartar ½ teaspoon (2.3g)
- Red Gel Paste Food Color as needed
- It is best to first prepare the brownie base so you can wash and re-use the same pan to mold the mousse part of the recipe.
- Prepare the brownie as listed on that page, then cool and wrap well and freeze while we prepare the mousse as listed below
- Melt the chocolate and butter together in a large bowl over a double boiler (or in the microwave)
- Make a paste with the coffee granules and hot water, add to the melted chocolate with the salt and whisk smooth.
- Add the food color as needed to desired color
- Whip the egg whites with the granulated and cream of tartar to medium- firm peaks *if you cannot get cream of tartar it is OK to leave it out
- Fold the meringue into the melted chocolate mixture and pour into prepared pan and set in freezer for about an hour or overnight
- Prepare the chocolate ganache as directed
- Attach the cooled brownie base to the frozen chocolate mousse with a small amount of ganache.
- Ice with melted cooled ganache and decorate with red, pink & white sprinkles
The debate on raw egg whites:
The trouble is in the yolks, never the whites. At school we were taught that you can leave the egg whites at room temperature for a week, and nothing bad would happen because the trouble is in the yolks. But only if the yolk is contaminated with salmonella, NOT ALL EGG YOLKS ARE DANGEROUS. The problem is, you don’t know when it is or isn’t contaminated.
Now keep in mind I also went to school almost 20 years ago and the world has changed, and our food supply has also changed due to the industry pumping out mass amounts of it to keep up with the demand, hence why our food has gotten so dangerous.
To avoid this “danger” (if you feel there is one)you can simply use pasteurized egg whites in a carton, like Egg Beaters JUST WHITES. I do not feel there is a risk in this recipe whatsoever. But this should be a personal choice for each and every one of you. Although it is possible for Salmonella to be in both the white and the yolk of the egg, the white does not readily support bacterial growth. Cold soufflés, mousses, and chiffon’s containing raw beaten whites require refrigeration to maintain their character, and an added safety factor. Such dishes might be considered low risk for healthy individuals.