1 1/4cupbuttermilk room temperature preferred300ml
Powdered sugarfor topping
1cupdark or semisweet chocolate chips175g
2cupsheavy creamdivided (474 ml)
8ozcream cheesesoftened (227g)
1teaspoonNielsen-Massey Madagascar Bourbon Pure Vanilla Extract
Vanilla Bean Whipped Cream (adapted from my Homemade Whipped Cream)
1 1/2cupscold heavy cream355ml
1 ½teaspoonNielsen-Massey Pure Vanilla Bean Paste
3cups400g assorted berries
Chocolate shavingsI simply used a vegetable peeler on a chocolate bar for my chocolate shavings
Preheat oven to 350F (175C) and prepare a jelly roll pan (12x17x1”) or cookie sheet by lining the bottoms with parchment paper. Set aside.
In the bowl of a stand mixer (or in a large bowl using an electric mixer) cream together the butter, oil and sugar, until well-combined.
Add eggs, one at a time, beating well after each addition.
Stir in Nielsen-Massey Pure Vanilla Extract.
In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
Using a spatula and gently hand-mixing, alternate adding flour mixture and buttermilk to the butter mixture, starting and ending with flour mixture and mixing until just combined after each addition. The batter should be smooth and completely combined, but avoid over-mixing.
Spread batter evenly into prepared jelly roll pan and bake on 350F (175C) for 18-22 minutes. When the cake is finished, the surface should spring back to the touch and a toothpick inserted in the center should come out mostly clean with few moist crumbs (no wet batter).
Allow cakes to cool in the pan completely.
Once cake has completely cooled, either cut into squares or use star or heart or preferred cookie cutter to cut into shapes and lightly dust with powdered sugar. Set aside until ready to serve dessert bowls.
In a small saucepan, combine chocolate chips and 1/2 cup (118.5 ml) of the heavy cream over medium-low heat, stirring frequently until chocolate chips are completely melted and mixture is smooth.
Remove from heat and pour into a heatproof bowl. Stir in Nielsen-Massey Pure Vanilla Extract.
Allow mixture to cool completely before continuing.
In a clean, medium-sized bowl, use an electric mixer to beat remaining 1 1/2 cups (355.5 ml) heavy cream to stiff peaks. Set aside.
In bowl of stand mixer, combine cream cheese and (cooled) chocolate mixture, stirring until completely combined.
Gradually add powdered sugar until completely combined. Scrape down sides of bowl as needed.Fold in prepared whipped cream until completely combined (don't over-mix).
Set aside until you are ready to assemble dessert bowls (keep refrigerated in an airtight container if not assembling immediately)
Vanilla Bean Whipped Cream
Place a medium-sized bowl (preferably metal) in the freezer for at least 10 minutes to chill.
Once bowl has chilled, remove from freezer and add heavy cream, powdered sugar, and Nielsen-Massey Pure Vanilla Bean Paste.
Using an electric mixer, beat ingredients on low speed, gradually increasing speed to high, and beat on high until stiff peaks form.
Transfer whipped cream to a piping bag fitted with a large closed-star tip.
Set out the bowls that you are using for serving and evenly divide the Chocolate Mousse into each bowl, using a spoon to spread it around the bottom and up the sides to form a “nest” that covers the entire bottom of each bowl.
Pipe your whipped cream inside the “nest” until it is completely filled
Place powdered sugared cake cut-outs around the bowl.
Strategically place berries around the cake cut-outs and top with chocolate shavings, if desired.
Serve immediately. Make sure to share a pic to Instagram and tag me @sugarspun_sam so I can see what you’ve created!