Some time ago I found a silicone mould shaped like smileys. I have played with mousse and it ended up being a chocolate mousse cake.
100 G SUGAR
125 G SOFT BUTTER
50 G GRATED MARZIPAN, 60 % ALMONDS
2 M/L EGG
125 G FLOUR
25 G CHOCOLATE CHIPS
Preheat the oven to 180 degrees celsius.
Butter and line a 18 cm spring mould with baking paper.
Whisk butter and sugar light and creamy.
Mix in the cracked marzipan.
Beat the eggs in one at a time.
Fold the flour in with a rubber spatula.
Finally add the chocolate chips and pour the batter into the spring mould.
Bake the cake in the middle of the oven for 30-40 min. Test if it is done by sticking a toothpick in the middle. It must come out clean.
Let it cool completely.
Cut the top of the cooled cake so that it is completely level
75 G DARK MILK CHOCOLATE 47%
2 ½ DL. HEAVY CREAM 38%
1 PASTEURISED EGG YOLK
25 G ICING SUGAR
Melt chocolate and 25 ml cream together at low heat to make a ganache.
Whisk egg yolk and sugar light and airy.
Whisk the rest of the cream to soft peaks.
Fold 1/4 of the whipped cream into the ganache.
Mix the eggs with the ganache, a little at a time.
Gently fold the rest of the whipped cream into the chocolate without knocking too much air out.
Fill a piping bag with the mousse, cut a hole at the tip and fill a few silicone moulds with smiley faces or other fun shapes. Cover with cling film and place it in the freezer for 3-4 hours.
Pipe the rest of the mousse into an 18 cm round silicone mould and gently press the cake down on top. Cover with cling film before placing it in the freezer for at least 3-4 hours until the mousse has set, preferably overnight.
Gently push the cake out of the silicone mould and place it on a tray. Let the mousse thaw in the refrigerator a few hours or overnight.
Decorate with the smiley faces, chocolate buttons and sprinkles.