These “little bits of heaven”(as referred to by a taster) really don’t take much time to do if you keep a store of ganache in your fridge, like I do. Keep them chilled in the refrigerator because they are topped with a creamy mousse and filled with a thick ganache that makes for a nice little surprise in the center. For the caramel topping, simply use a piece of pre-made caramel dipped in coarse salt instead of making a homemade version, if you lack the time.
For the bundt cake:
Simply whip up your favorite chocolate cake batter, or use a mix and bake in a 350 degree oven in a greased mini bundt mold. Cool before filling and topping.
For the ganache:
- 12 oz. bag Semi-sweet Chocolate Chips
- 8 oz. Heavy Cream
Place the chocolate chips in a microwave safe bowl and pour the heavy cream over the chocolate. Microwave on high for 2-3 minutes, or until the cream starts to boil. Remove from the microwave and stir with a whisk until the chocolate is melted and the cream and chocolate are thoroughly combined and silky smooth. *If your ganache has lumps in it, microwave it for another 30-45 seconds and stir well again. Cool in the fridge for 1-2 hours, or until it is thickened, but not set.
When to this stage, pour some of the ganache into a piping bag or ziploc and pipe the ganache into the bundt holes until full to the top. Refrigerate the remaining ganache and keep on hand for another use.
For the Mousse:
- 2 cups Heavy Cream
- 4 Egg Yolks
- 3 T. Sugar
- pinch of Salt
- 1 t. Vanilla Extract
- 7 oz. Semi-sweet Chocolate chips
Heat 3/4 cup of cream in the microwave until hot. In a smaller bowl, whisk together the egg yolks, sugar and salt until well combined. Slowly pour the hot cream into the egg mixture, whisking constantly until well blended. Transfer the mixture to a small saucepan. Cook over medium heat, stirring constantly, until the mixture thickens into a custard. Remove from heat and stir in the vanilla.
In a microwave safe bowl, melt the chocolate chips and stir until smooth.
Pour the custard through a small sieve into the melted chocolate chips. Stir the custard and chocolate until well blended and smooth. Let cool.
Whip the remaining 1 1/4 cups of heavy cream until stiff peaks form. Add 1/4 of the whipped cream to the chocolate custard and whisk in well to lighten the mixture. Add the remaining whipped cream to the lightened custard and very carefully fold in until the mixture is well combined.
Pour the mousse into a piping bag fitted with your choice of tip and pipe it on top of the bundt cakes. Keep cakes in the refrigerator so that the mousse and ganache can firmly set.
Top each cake with a piece of caramel dipped in coarse salt. Serve chilled or slightly cool.
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