Decadent Truffle Mousse Cake

Black and white chocolate cake is a classic in confectionery. Iʼve been wanting to make a cake like this for a long time. Finally, for my husband’s birthday, I realized my plans. The cake turned out amazing. The dense, slightly sweet cake goes well with delicate white chocolate mousse.
cook time: 9h
Caleb Huxley
Decadent Truffle Mousse Cake

Nutrition Facts (per serving)

397
Calories
25g
Fat
30g
Carbs
6g
Protein

Ingredients (8 portions)

Truffle:

Dark chocolate 350 g
Sugar 80 g
Cream 65 ml
Butter 30 g
Eggs 3 pc
Egg yolks 1 pc

Mousse:

Cream 350 ml
White chocolate 250 g
Water 36 ml
Gelatin 6 g
Vanillin 0.5 tsp

Recipe instructions

Step 1

Step 1
Truffle. To prepare the base for truffle cake with white chocolate mousse, we will need: dark (or dark) chocolate, eggs, yolk, sugar, cream (33% fat) and butter.

Step 2

Step 2
Combine the eggs and yolk with sugar and beat into a strong, fluffy foam. The mass should increase greatly in volume and not drain from the whisk.

Step 3

Step 3
Combine butter with chocolate in a saucepan. You can melt everything separately.

Step 4

Step 4
Melt everything over low heat or in the microwave. Stir until smooth.

Step 5

Step 5
Add chocolate to beaten eggs. Mix with a mixer at low speed until smooth.

Step 6

Step 6
Whip the cream into a strong, stable foam.

Step 7

Step 7
Mix whipped cream into the dough.

Step 8

Step 8
Mix everything carefully with a spatula so that the beaten eggs and whites do not settle too much and the dough retains its fluffiness.

Step 9

Step 9
Pour the mixture into a greased baking dish.

Step 10

Step 10
Place the form with the dough on a baking sheet. Pour water into the pan so that it does not reach the edges of the cake pan.

Step 11

Step 11
Bake the cake for about 50 minutes at 190°C.

Step 12

Step 12
Cool the finished cake at room temperature.

Step 13

Step 13
Cover the pan with the cake with film and leave it in the refrigerator overnight. You can remove the cake from the mold (just be careful — it crumbles) and wrap it in film.

Step 14

Step 14
The next day, transfer the cake into a split ring. Line the inside of the ring with cling film or acetate film.

Step 15

Step 15
Mousse. To prepare white chocolate mousse we will need: white chocolate, cream (33% fat), gelatin, water, vanillin.

Step 16

Step 16
Soak the gelatin in water and leave to swell.

Step 17

Step 17
Heat 100 ml of cream over low heat until it boils, but do not boil.

Step 18

Step 18
Add gelatin to the cream and stir until completely dissolved.

Step 19

Step 19
Break the chocolate into small pieces and add to the cream.

Step 20

Step 20
Pour hot cream over chocolate and stir until smooth.

Step 21

Step 21
Add vanillin to the remaining cream.

Step 22

Step 22
Beat the cream with a mixer until fluffy. When whipping, the mixer whisks should leave a stable mark on the cream. This means everything has whipped up as it should.

Step 23

Step 23
Gradually add the chocolate mixture to the cream, stirring each time until smooth.

Step 24

Step 24
Pour the chocolate mousse over the crust and smooth it out. Place the cake in the refrigerator for 5-6 hours to harden the mousse layer.

Step 25

Step 25
Remove the finished cake from the mold and cut into pieces. Bon appetit!

Additional rubrics

Related recipes