Chocolate Truffle Mousse Cake with Grand Marnier Draft

How I make it

Base

1. In a stand mixer with the paddle, cream the butter with the sifted powdered sugar and cocoa.

2. Add the egg yolk and the sifted flour and mix until a dough forms.

3. Chill the dough in the fridge for about 30 minutes.

4. Roll out the dough and cut a circle the size of a 10-inch (26 cm) pan.

5. Bake in an oven preheated to 320°F (160°C) for about 15 minutes, until fully baked. Let cool.

6. Line a 10-inch (26 cm) pan with foil and set the cooled base on it.

7. Spread the berry jam over the baked base.

Chocolate truffle and Grand Marnier mousse

1. Melt the chocolate in a double boiler.

2. In a separate bowl, whisk the yolks and sugar together.

3. Whip the cream to soft peaks.

4. Fold about a quarter of the whipped cream into the melted chocolate.

5. Add the yolk and sugar mixture and keep folding.

6. Add the rest of the whipped cream and the Grand Marnier and fold until smooth and airy.

Assembly

1. Pour three quarters of the mousse into the pan and freeze for about 1 hour.

2. Spread the remaining mousse on top with a fork or an offset spatula to make a pattern.

3. Dust with cocoa powder.