White And Dark Chocolate Mousse Cake
It's not necessarily complicated, but some patience is needed for the layering steps
“A simple recipe for a delicious chocolate mousse cake”
Carmela Carmela
Original Recipe Author
Are you a cake lover? Have you spent a fortune to satisfy your sweet tooth with those awesome-looking cakes on display? Don’t you wish you could make one at home?
Oh? Too much time and too many ingredients you say? Not anymore. This white and dark chocolate mousse cake will give your taste buds a sensation unlike any other.
Why this White And Dark Chocolate Mousse Cake is A MUST-try:
White And Dark Chocolate Mousse Cake
It's not necessarily complicated, but some patience is needed for the layering steps
Rate
Equipment
9” springform cake pan
Ingredients
Crust:
- 5 oz. Lotus cookie crumbs (150 g)
- 5 tbsp. butter (melted (75 g))
Filling:
- 2 cups heavy cream (500 ml)
- 4 tbsp. sugar
Gelatin:
- ¾ tbsp. gelatin powder (10 g)
- ½ cup water
Mousse:
- 11 oz. white chocolate (320 g)
- 10 fl. oz. heavy cream (300 ml)
- 5 oz. dark/milk chocolate (150 g)
Instructions
Crust:
- Mix melted butter with the Lotus cookie crumbs in a medium-sized bowl.
- Grab a 9” springform pan and line it with cake collar around the sides, then transfer the mix into the springform pan.
- Flatten your mix and pat it tightly on the pan.
- Plastic-wrap the pan and put in the fridge.
Filling:
- All you have to do is whip heavy cream with sugar until you reach a firm consistency.
- Transfer your mix to the fridge
Gelatin:
- Get a half-full water cup and pour your gelatin powder there.
- Mix well, then allow the mixture to rest for around 10 minutes.
Mousse:
- In a double boiler, melt your white chocolate and heavy cream together.
- Once done, remove them from the stove and allow them to rest at room temperature for around 20 minutes.
- Remember the water-gelatin mix? Get it and microwave it for 10 seconds.
- Now add the melted gelatin to the molten chocolate, and keep mixing until they’re well combined.
- Gently add the whipped heavy cream into the mix, then split your mix into three portions in three different bowls.
- Melt five ounces of milk or dark chocolate in your boiler/microwave.
- Take ¾ of the chocolate you just melted, and pour it into one of the three bowls you prepared in step #5.
- Now take the remaining ¼ of the chocolate and pour it into another one of the bowls.
Cake Assembly:
- Bring your pan and pour the white mouse over the crust. Distribute it evenly until you have a uniform white layer.
- Pour the brown mouse at the center of that white layer, leave a white layer, then pour the rest of the mouse (the other two bowls) around that white layer. Have a look at the picture below to understand what we mean.
- Wrap your cake in plastic and put it in the freezer for eight hours.
- Enjoy one of the tastiest chocolate delights.
Tips
- While the mouse is still soft, you can drag some of it with your knife and make some artwork on the cake. If there’s an artist in you, why not let it shine?
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Oh, and we almost forgot!
This White And Dark Chocolate Mousse Cake is a part of our Dessert Series. Click NOW for more fun ideas you don’t wanna miss!
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