Dulce de Leche and Chocolate Mousse Jars

• Vegetarian

• Refrigerated

  • 4 Egg yolks
  • 2 Eggs

• Condiments

  • 1/2 cup Dulce de leche

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/3 cup Cocoa powder
  • 1/4 cup Granulated sugar
  • 1/2 tsp Salt
  • 1/2 cup Semi-sweet chocolate chips
  • 1 3/4 cups Semi-sweet or milk chocolate chips
  • 1 tbsp Sugar
  • 1 tsp Vanilla

• Dairy

  • 1 stick Butter
  • 4 tbsp Butter
  • 3 cups Heavy cream
  • 1/4 cup Milk
  • 1/3 cup Sour cream

• Liquids

  • 1/3 cup Water

Found on gastrosenses.com

Description

Ingredients

• Cake Ingredients:
• 1 stick butter
• ½ cup semi-sweet chocolate chips
• 1 cup all-purpose flour
• ⅓ cup cocoa powder
• ½ tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 2 eggs
• ¼ cup granulated sugar
• 1 tsp vanilla
• ⅓ cup sour cream
• ⅓ cup boiling water
• Dulce de Leche Syrup:
• ½ cup dulce de leche
• ¼ cup milk
• Chocolate Mousse:
• 1¾ cups semi-sweet or milk chocolate chips
• 4 tbsp butter
• 4 egg yolks
• 1 tbsp sugar
• 3 cups heavy cream

Directions

• Preheat the oven to 375 F. Line the baking sheet with slightly oversized parchment paper.
• To prepare the chocolate cake, melt the butter and chocolate chips over double boiler or in microwave. Stir and set aside.
• In a medium mixing bowl combine the flour, cocoa powder, baking soda, baking powder and salt. Stir and set aside.
• In a large bowl, whisk together the eggs with sugar and vanilla. Beat until smooth and add the cooled butter/chocolate mixture. Whisk to combine and gradually add the flour mixture, then the sour cream. Be sure to mix until JUST combined (do not over mix) – then quickly stir in the hot water.
• Pour the batter into the baking sheet and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
• Let cool, then crumble the cake with 2 forks.
• To make the chocolate mousse, melt the butter and chocolate chips over double boiler or in microwave. Stir and set aside.
• In a small sauce pan whisk together the egg yolks, sugar and a few tablespoons of water. Place on the stove over medium low heat and stir constantly until the sauce thickens slightly and just coats the back of a spoon, about 3-4 minutes. Stir the melted chocolate into egg mixture until completely smooth. Place in the fridge while you whip the cream.
• Place the cream in the bowl of a standing mixer and whip until stiff peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like. Reserve a few tablespoons for topping and place in the fridge.
• Place half of the remaining whipped cream in to the cooled chocolate mousse mixture. Gently fold the cream into the chocolate until no more streaks remain. Add the remaining cream and gently fold into the mousse. Place in the fridge.
• To assemble the dessert line up 4 mason jars or glasses. Drizzle the bottom of each jar with 1 tablespoon of the dolce de leche syrup, then crumble in a layer of the cake. Drizzle that with another tablespoon or so of syrup, then add a layer of mouse.
• Repeat for another layer and finish with the layer of whipped cream. Then add crumbled cake to the top of the whipped cream and drizzle with more syrup. Refrigerate 2 hours or until ready to serve.