Pamper your siblings with this delicious white- chocolate mousse cake with mint twist, recipe here

INGREDIENTS

Make the Joconde sheet cake

1 cup almond flour

3/4 cup confectioners’ sugar sifted

½ cup all-purpose flour

½ cup dark chocolate cocoa powder unsweet

4 eggs

1 egg yolk

4 egg whites

1/4 cup superfine sugar

2 tbsp. melted butter

Make the white chocolate mint mousse

1/4 oz. package of powdered gelatin about 2 tsp.

2 tbsp cold water

3 egg yolks

1/2 cup sugar

1/2 cup milk hot – (put in the microwave for 30+ seconds)

8 oz. high-quality white chocolate chopped (I used Ghirardelli white chips)

½-1 tsp mint extract add to taste

Few drops of green food coloring

1 1/2 cups whipping cream.

Assembly

½ cup white chocolate

1 chocolate transfer sheet your choice of pattern

1 cup prepared whipped cream

Chocolate cigarettes curls or shavings

INSTRUCTIONS

Jaconde

Preheat the oven to 450 degrees Fahrenheit.
Using parchment paper, line an 11.5 x 17-inch jelly roll pan.
Beat the confectioners’ sugar, almond flour, all-purpose flour, whole eggs, and egg yolk in a mixer fitted with the paddle attachment until incorporated, scraping down the sides of the bowl as needed.
Whip the egg whites with an electric hand mixer in a separate bowl. Gradually add the superfine sugar to the foamy egg whites until a white, sparkly meringue develops.
Fold the meringue into the almond-flour mixture gradually with a big rubber spatula.
Gently fold in the melted butter, taking care not to deflate the batter.
Cut a circle of cake from the joconde and push it evenly into the bottom of the pan, using the bottom of the pan as a guide (you may need to trim the circle slightly for it to fit perfectly). Set aside the joconde-lined pan.

Mousse

In a medium saucepan, combine 2 tablespoons of water and gelatin. Allow for 1 minute of resting time. In a separate bowl, whisk together the egg yolks and sugar. Add the warmed milk and mix well. Cook, whisking frequently, over medium heat. Cook for 7-10 minutes, or until the sauce has thickened significantly. It should be thick sufficient to coat the back of a spoon when finished. Blend in the melted chocolate with a whisk until it is completely melted and uniform in color (no streaks!). Allow cooling.
Stir in the mint extract and green food coloring when the liquid has cooled slightly.
Whip the cream until it forms stiff peaks. Fold the whipped cream into the cooled chocolate-mint mixture until thoroughly combined.

Assembly

Fill the joconde lined pan with as much mousse as possible and smooth the top. (There will be some leftover mousse and joconde cake.) I recommend creating a one-serving trifle.
Freeze the mousse cake for 2 to 3 hours, or until stiff. Remove the cake from the springform pan and place it back in the freezer. Cut the chocolate transfer sheet to fit the side of the joconde cake. Microwave white chocolate chips for 30 seconds at a time until smooth. Allow chocolate to cool somewhat before spreading with an offset spatula in one or two even strokes onto the chocolate transfer sheet. Allow the chocolate to set before peeling the acetate away to expose the patterned chocolate.
In the centre of the cake, pipe whipped cream florettes (I used Wilton #133 tip). Chocolate cigarettes, curls, or shavings can be used to decorate.
Allow a frozen cake to thaw in the refrigerator before serving. Wrap the uneaten portion in plastic wrap and store it in the fridge or freezer.

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