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Toblerone choc mousse cake - failed.

Minh_Huynh_48807

Making a chocolate mousse cake is all about patience and time.. and lot of steps. Something that I totally felt short of this time around. Lesson learned: be more patient to let the mousse settle and freeze it before adding another layer. Rush it will only result in a fondant chocolate 'mousse'.

Second failed attempt at a Toblerone chocolate mousse cake.. 😒

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Comments

pd3ski_278514

I bet it doesn't taste bad though ;-)

Btw .. have you noticed how toblerone has changed shape and you get less now?!

fisher23

It still looks pretty tasty to me. This is what I love about this forum, not only do we share our successes but our less than perfect ones too. With that said, you can send me what you consider a failure. I'll taste it and give you feedback 😊

Minh_Huynh_48807

Much appreciated sir. Unsuccessful outcome are not a sign of failure but a new benchmark on how we can all improve from there. The learning process of trial and error is what makes cooking and this forum so great. Cheers!

Minh_Huynh_48807

Not to sure about the re: Toblerone.. I just bought a super size one at Costco so can't really say if I am getting less.. lol.

wolfiegirl

While you say it's not what you were looking for, I think it looks EXTREMELY edible! Pastry is a tough nut to crack. Precise, fastidious, fiddly, usually with several components that eventually have to marry into one fetching pastry. All I can say is we've all had failures....some of mine have been absolutely miserable....but stay the course and you will get that Tablerone cake down cold!!

As Albert Einstein said: “A person who never made a mistake never tried anything new.”

mattpope

My wife is a former commercial high end baker who regularly made chocolate mousse cakes, and I'd say this one looks pretty good. Hats off to you. I think you are correct about timing and freezing. Even when she makes them now at home, they are always frozen prior to topping. Also, try experimenting with different chocolate brands. My wife discovered that they all have subtle different reactions to the cooking process.

fisher23

Yes and I know you are like me, keep trying until you get it right. Or as Thomas Edison said, I have not failed, I have just found 1,000 ways it didn't work. I have taken that as my moto!