Do you ever see something in a magazine or the far reaches of the internet and think, “YOU! I WILL MAKE YOU AND YOU WILL BE GLORIOUS! But not right now… BUT SOMEDAY” thought, of course, in an overly dramatic inner voice? <– This is me. All. The. TIME.
But one particular such moment that’s stuck in my mind was a recipe I saw in a magazine well over a year ago for a mousse cake shaped like a popsicle. Let that sink in for a moment. Popsicle-shaped. Mousse. Cake.
For those of you that know me, you KNOW I have an affinity for foods that look like other foods. And a ganache covered mousse cake decorated to look like a popsicle is obviously too good to pass up!
It WOULD be GLORIOUS!
I have since carried said magazine around for the last year and a half, through two separate moves including one transcontinental move. It’s beat up and falling apart at the seams (probably from far too much ogling and cake-related day dreaming) but I’d be damned if I wasn’t going to make that cake.
And make it I have! Someday isn’t someday anymore. It’s today. And today it’s raining CHOCOLATE HAZELNUT MINI POPSICLE MOUSSE CAKES!
- 4.5 oz semi-sweet chocolate (finely chopped or chips)
- 1 cup heavy cream
- 2 tsp. hazelnut extract
- 1 tsp. unflavored gelatin + 1 tbsp. water
- ½ cup heavy cream
- 9 oz semi-sweet chocolate (finely chopped or chips)
- Although you can make this recipe without a mold, or with whatever mold you'd like, I used two Silikomart mini popsicle molds that I bought on ebay (they cost about $18 each) to get this exact look.
- To make the mousse filling, combine your 4.5oz of semi-sweet chocolate and ½ cup heavy cream in a small bowl, and microwave until the cream is hot (20-30 seconds). Gently stir with a spatula until completely combined and lump free. Stir in the hazelnut extract, and set aside to cool to room temperature. Once the mixture has cooled, stir together your unflavored gelatin and 1 tbsp. of water, and allow to soak (about 2-3 minutes). In another bowl, beat the remaining ½ cup heavy cream until it holds stiff peaks.
- Microwave the gelatin until completely melted (5-10 seconds) and stir it into the chocolate. Gently fold the chocolate into the whipped cream with a spatula until completely combined. Fill your mold(s) with the mousse and set in the freezer. Allow the mousse to set up for 3-4 hours (or until completely hard).
- To make the ganache, heat your ½ cup of cream in the microwave until hot. Add the chocolate and allow to sit for a minute or two. Gently stir with a spatula until completely smooth and lump free (resist the urge to use a whisk as it will create air bubbles).
- Remove the mousse pops from their molds, dip in the chocolate ganache, allow the excess to drip off, and set on a parchment paper lined cookie sheet. Once all the pops have been dipped, return them to the freezer for about 10 minutes, or until the ganache is hard.
- Garnish with leftover whipped cream, hazelnut, sprinkles, or whatever you may have on hand. Keep the mousse pops refrigerated until you're ready to serve them.