Decadent Chocolate Mousse Cake | Full Recipe | Kirsten Tibballs

Join Kirsten as she shows you how to make your own chocolate mousse cake that will impress all your family, friends, and colleagues! Thanks to the Callebaut every day baking range.
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⏱️ TIMESTAMPS ⏱️
0:00 - Intro
0:29 - Step 1: Chocolate Cake
10:25 - Step 2: Crunch Layer
13:50 - Step 3: Chocolate Mousse
17:33 - Step 4: Assembly
20:36 - Step 5: Glaze
24:26 - Step 6: Finishing
INGREDIENTS
45g (1.59oz) - Callebaut 70-30-38 Dark Couverture 70.5%
45g (1.59oz) - Unsalted butter
195g (6.88oz) - Almond paste 50% (marzipan), cubed
60g (2.12oz) - Saster (superfine) sugar (A)
100g (3.53oz) - Egg yolks
70g (2.47oz) - Whole eggs
115g (4.06oz) - Egg whites, room temperature
Pinch of cream of tartar
60g (2.12oz) - Caster (superfine) sugar (B)
45g (1.59oz) - Plain (all-purpose) flour
20g (0.71oz) - Callebaut Dutch Processed Cocoa Powder
3g (0.11oz) - Baking powder
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#KirstenTibballs #MousseCake #Chocolate

[@HawkEyesAndy]

that is a good sight to behold, the part i like the most is your attention to detail and finishing, and yes, the eyes "eat" as much as the mouth, and your cake is decorated beautifully, it really is something we want to sink our teeth into, once we see it...

[@saraatppkdotpt8140]

This is the perfect dessert for a birthday or Christmas! It looks harder to make than it is! It's just a matter of being patient with all the steps but it's worth it! Thank you for sharing 😊

[@bethlimestioas6027]

Thank you 😊

[@sandriyafernando3948]

I absolutely love the way you explain and teach , thank you so much

[@danielpliska3083]

Great job and excellent tips. Would have liked to see you slice it to show the layers.

[@KirstenTibballs]

Thanks for the feedback

[@susanthiabeysinghe2262]

Wowww....love it 🥰

[@thatonecakeguy7555]

Looks delicious!

[@handleSer]

Aways looks perfect😍

[@dorina4519]

Thanks so much, Kristen. This looks great. Where can I find the full recipe for this?

[@kimfromnewzealand8768]

Fantastic Kirsten,
Thank you for sharing 🤗

[@skarchan1521]

Thank you for sharing ❤

[@bblimbutumrok2426]

Looking beautiful

[@nataliaa4154]

Love this! So so beautiful!

[@AussieAngeS]

Oh my gosh that chocolate mousse cake looks sensational Kristin 😍

[@ddunsson2]

My friends ! It looks so delicious. Your cooking skills are amazing. Thank you for the good food. ❤️❤️😍

[@wasanshayashaya3622]

I love your smile and thank you for sharing the recipe

[@iararabelo4055]

So beautiful

[@abctrendingdiaries]

Wow, looks so yummy😍😍😍
Thanks be to God for sharing❤️❤️❤️

[@Yasin_Affandi]

Thanks for this wonderful video n thanks for sharing another amazing recipe. Love all your lovely desserts creations, absolutely fabulous.

[@muadzal-haris]

o MY GOD, how in the world did I find this channel just recently. Amazing content. I wish I had discovered this channel way earlier so that I can learn more haha. Wish you the best, all the way from Indonesia

[@veroniquecallaerts7030]

Hello from Belgium what a superd dessert have a nice day

[@akshaumesh1148]

Loved this tutorial!! And omg that finish. Would you please cut it open for your other recipes?

[@kathyberger6650]

Amazing!!! Beautiful work! ❤️

[@KirstenTibballs]

Thank you very much :)

[@3zxaa]

Aye! I always watch u in Afn, Chocolate Queen. ❤ I love ur videos!

[@NewTasty]

Thanks for sharing me, absolutely I like your video.

[@KirstenTibballs]

My pleasure

[@medmomo767]

Nice, hope we ll move forward with you.

[@sheilaghherringer7154]

Where could I buy that mould in South Africa?
A great demonstration, thank you .

[@shabanasyed3458]

Really you are incredible 😘.I want to ask does 70/80 callebaut needs tempering

[@preje-pz1lr]

Any substitute for almond paste(marzipan.)..thx

[@nedretbasaran6512]

Hokeyyyyyy türkeyyyyy tenküüüüü vidoevs

[@allythearts5439]

Do you ever do mouse cake in different colors like neon pink or purple black or will the flavor change due to the color ?

[@umerbilal7156]

Can we use compound milk chocolate for decoration

[@pratibhaparjiea8373]

Hi Kirsten, Can you replace the gelatine with agar agar powder? and if yes then how much?

[@user-fk6xe2yi3n]

‏ثانكيو ثانكيو كثير

[@divadawn509]

Is there a reason why you use the gold gelatin? Does it have to do with the color since it's the same in other respects?

[@HawkEyesAndy]

makes me wonder when assembling the cake, how it would be its flavour with a layer of caramel, toffe style between the 2 cake layers instead of chocolate, i'm sure it would be awesome...

[@dewiutari8402]

💜💜💜💜💜💜

[@payneeavis7366]

How did you become an ambassador for Callebaut chocolate?

[@fangl4572]

what is the purpose of the marzipan?

[@thusogobolaang4806]

Hi chef.can I substitute gelatin sheets for gelatin powder?if so please give me the standard ratio for gelatin sheets:gelatin powder

[@KirstenTibballs]

Yes you can, you should be able to use the same weight 😊

[@bikingvikings153]

I'm struggling to find any calabaut choc in south africa any suggestions

[@veroniquecallaerts7030]

Hello Biking Viking have you try amazon have a nice day

[@thomasjakedejager7051]

Could you please show us how to creat a flavour profile? I am a trainee chef and I think if I can better understand flavours that would be extremely helpful! 🙏

[@jeannierickard8504]

Why the different color label sheets if they are all the same?

[@adambe1126]

Looks incredible but pls pls pls show a cross section

[@user-fk6xe2yi3n]

‏ياليت تكتبون بالعربي بعد

[@simiyanpradhan2500]

Big fan of beacking learn new recipe

[@bchefcookingnbakingclasse1822]

Egg substitute plz.

[@maritzauzcategui3932]

En Español pliz

[@sofyane4428]

Callebaut is a low quality ingredient for making chocolate. In Belgium, real chocolate makers never use this brand.