Strawberry Chocolate Mousse Cake

Orange Emulco

INGREDIENTS	DIRECTIONS
1. Cake Base (Sponge) 3 Egg Whites 3 Egg Yolks 65g Sugar (divided: 20g for yolks, 45g for whites) 40g Full Cream Milk 35g Corn Oil 10g GH Chocolate Emulco 55g Flour 1g Cream of Tartar 2. Mousse Layer 100g Chocolate Compound (Dark or Milk) 100g White Chocolate Compound) 100g Whipped Cream (Liquid form – used to melt the chocolates) 300g Whipped Cream (Whip this portion to soft peaks) 10g Gelatin Powder (bloomed in 40ml cold water) 100g Fresh Strawberries (Diced) Decoration Chocolate Glaze Fresh Strawberries (Whole)	Step 1: The Sponge Cake Yolk Mixture: Whisk egg yolks and 20g sugar until pale. Add corn oil, milk, and GH Chocolate Emulco. Whisk until combined. Sift in the flour and mix until smooth. Meringue: In a separate bowl, whip egg whites and cream of tartar until foamy. Gradually add 45g sugar and whip until stiff peaks form. Combine: Gently fold the meringue into the yolk mixture in 3 batches (do not overmix or you lose the air bubbles). Bake: Pour batter into a 7-inch mold. Bake at 160°C for 25–30 minutes. Prep: Once cooled, slice a 1-inch thick layer and place it at the bottom of your ring mold. Step 2: The Dark Chocolate Mousse Melt: Melt the Chocolate Compound with 50g of liquid whipped cream (microwave or double boiler). Set: Add half of the bloomed gelatin (melted) into the chocolate mixture. Stir well and let cool to room temperature. Fold: Gently fold in 150g of the whipped cream (soft peaks). Layer: Pour this mixture over the sponge cake base inside the ring. Freeze for 20 minutes to set. Step 3: The White Chocolate Strawberry Mousse Melt: Melt the White Chocolate Compound with the remaining 50g of liquid whipped cream. Set: Add the remaining half of the bloomed gelatin (melted) into the white chocolate mixture. Cool slightly. Fold: Fold in the remaining 150g whipped cream (soft peaks). Add Fruit: Gently stir in the diced strawberries. Layer: Pour this white mousse mixture over the set dark chocolate mousse layer. Chill: Refrigerate the entire cake for at least 4 hours (or freeze overnight). Step 4: Finish Glaze: Unmold the cake carefully. Pour the Chocolate Glaze over the top, letting it drip down the sides. Decorate: Top with fresh whole strawberries and serve cold.

INGREDIENTS

DIRECTIONS

1. Cake Base (Sponge)

3 Egg Whites

3 Egg Yolks

65g Sugar (divided: 20g for yolks, 45g for whites)

40g Full Cream Milk

35g Corn Oil

10g GH Chocolate Emulco

55g Flour

1g Cream of Tartar

2. Mousse Layer

100g Chocolate Compound (Dark or Milk)

100g White Chocolate Compound)

100g Whipped Cream (Liquid form – used to melt the chocolates)

300g Whipped Cream (Whip this portion to soft peaks)

10g Gelatin Powder (bloomed in 40ml cold water)

100g Fresh Strawberries (Diced)

Decoration

Chocolate Glaze

Fresh Strawberries (Whole)

Step 1: The Sponge Cake

Yolk Mixture: Whisk egg yolks and 20g sugar until pale. Add corn oil, milk, and GH Chocolate Emulco. Whisk until combined. Sift in the flour and mix until smooth.

Meringue: In a separate bowl, whip egg whites and cream of tartar until foamy. Gradually add 45g sugar and whip until stiff peaks form.

Combine: Gently fold the meringue into the yolk mixture in 3 batches (do not overmix or you lose the air bubbles).

Bake: Pour batter into a 7-inch mold. Bake at 160°C for 25–30 minutes.

Prep: Once cooled, slice a 1-inch thick layer and place it at the bottom of your ring mold.

Step 2: The Dark Chocolate Mousse

Melt: Melt the Chocolate Compound with 50g of liquid whipped cream (microwave or double boiler).

Set: Add half of the bloomed gelatin (melted) into the chocolate mixture. Stir well and let cool to room temperature.

Fold: Gently fold in 150g of the whipped cream (soft peaks).

Layer: Pour this mixture over the sponge cake base inside the ring. Freeze for 20 minutes to set.

Step 3: The White Chocolate Strawberry Mousse

Melt: Melt the White Chocolate Compound with the remaining 50g of liquid whipped cream.

Set: Add the remaining half of the bloomed gelatin (melted) into the white chocolate mixture. Cool slightly.

Fold: Fold in the remaining 150g whipped cream (soft peaks).

Add Fruit: Gently stir in the diced strawberries.

Layer: Pour this white mousse mixture over the set dark chocolate mousse layer.

Chill: Refrigerate the entire cake for at least 4 hours (or freeze overnight).

Step 4: Finish

Glaze: Unmold the cake carefully. Pour the Chocolate Glaze over the top, letting it drip down the sides.

Decorate: Top with fresh whole strawberries and serve cold.

FAQ

1. How does climate change affect the taste of food?

Climate change alters growing conditions like temperature and rainfall, which can change the balance of sugars, acids, and aromatic compounds in plants, directly impacting their final taste and aroma.

2. What is Controlled Environment Agriculture for flavours?

It is a method of growing flavour-producing plants like herbs and spices indoors, where factors like light, temperature, and water can be precisely managed to ensure a consistent and reliable crop.

3. How does Green house Flavour ensure the quality of its raw materials?

We ensure quality by working closely with our growers, diversifying our supply sources, and using biomolecular analysis to verify the flavour profile of our raw materials before processing.

4. Can you create unique Malaysian-inspired flavours?

Yes, we specialise in developing unique Malaysian-inspired flavours by leveraging the country’s diverse regional ingredients and heritage profiles. From Bentong ginger and Cameron Highlands strawberries to iconic favourites such as Musang King durian, pandan leaf, Perak white coffee, and Johor M2 pineapple, we create distinctive flavour solutions that capture authentic local taste while meeting modern application needs.