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. To Download the recipe https://bit.ly/DecadentMousseCake Subscribe for more amazing tasty tutorials 👉 http://bit.ly/SubscribeToKirstenTibballs ⏱️ 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 -- For more advanced tutorials - please visit our website ⬇️ http://www.savourschool.com.au/ #KirstenTibballs #MousseCake #Chocolate