I don't know how to make the filling for that particular recipe, but I have a few other suggestions.
Chocolate Glaze:
1 cup of water
1 cup of powdered sugar
2 cups of semi-sweet chocolate chips or finely chop up your baker's chocolate finely chopped
1/2 cup corn syrup
Heat the water over medium heat and stir in the sugar. Stir constantly until desolved. Next add in the chocolate chips as you keep stirring. You could use a double boiler to ensure the glaze won't burn. When the chocolate is melted add in the corn syrup. The corn syrup gives it a nice sheen. While hot, pour half of the glaze over the first layer. Spread it around evenly. Put on the second layer and pour the rest of the chocolate glaze. The glaze is suppose to run off of the sides of the cake and drizzle down.
Chocolate Mousse Filling:
1 qt. of Heavy whipping cream
4 egg yokes
6 egg whites
1/3 cup of flour
1/2 tsp. of gelatin
1 1/2 cup of powdered sugar
2 pinches of salt
1/2 cup of water
1 stick of butter
1 Vanilla bean
2 cups of semi-sweet chocolate chips or baker's chocolate finely chopped
In a double boiler or med sauce pan warm up the whipping cream, 1/2 cup of powdered sugar and 1/3 cup flour over med-low heat, along with the vanilla bean that has been cut along the side. Don't scrape out the seeds---leave them in to flavor the cream just a little. Add a pinch of salt and the gelatin. Cook the cream for about 10 minutes or until it thickens, while stirring constantly. Next take the egg yokes and whisk them in a separate bowl. Remove the vanilla bean from the cream. Next take a small portion of hot cream and temper the yokes alittle by adding a small amount to the egg yokes while stirring. You don't want the eggs to cook but blend into the cream. Now slowly add the egg yokes to the cream. Once all is blended together, place the bowl of cream in a bowl of iced water to chill the contents.
Take the 6 egg whites and whip them with 1 cup of powdered sugar and a pinch of salt until flothey and stands up. Place in the refrigerator to cool.
Heat 1/2 cup water over med heat and add the butter. When melted, stir in the chopped chocolate. Stir constantly so not to burn. When blended and melted thoroughly, set aside to cool or place in a bowl of iced water. When chocolate is cool, but still creamy, fold it into the chilled cream filling. After all chocolate sauce has been incorporated into the cream filling now fold in your whipped egg whites. Place in the refrigerator until chilled and ready to be added to the cake.
I hope these recipes help you Aon. Let me know if they came in handy?
Best regards,
Roisin
