Chocolate mousse cake with milk chocolate and white chocolate

Chocolate Mousse Cake with Milk and White Chocolate

I present to you a recipe for a chocolate mousse cake with milk and white chocolate, a true delight that will tantalize your taste buds and be the highlight of any party or festive meal. This recipe is a refined combination of textures and flavors, perfect for chocolate lovers. Let’s embark on our culinary journey!

Preparation time: 30 minutes
Baking time: 25 minutes
Cooling time: 2 hours
Servings: 12

1. Necessary Ingredients

For the sponge:
- 7 eggs
- 6 tablespoons sugar
- 4 tablespoons flour
- 2 tablespoons cocoa powder
- 1 tablespoon ground walnuts
- 1 packet baking powder (8 g)
- A pinch of salt

For the white chocolate mousse with Greek yogurt:
- 200 ml whipped cream
- 3 tablespoons liquid cream
- 100 g Greek yogurt
- 75 g white chocolate
- 4 tablespoons powdered sugar
- 5 g gelatin granules (Dr. Oetker)

For the milk chocolate mousse:
- 250 ml whipped cream
- 50 ml liquid cream
- 150 g milk chocolate
- 5 g gelatin granules (Dr. Oetker)

For the syrup:
- 1 cup sugar
- 2 cups water
- 1 teaspoon rum essence

For decoration:
- 300 g chocolate sticks
- 3 biscuits (like Petit Beurre)
- 14 candied cherries
- Chocolate shavings

2. Preparing the Sponge

1. Start by separating the egg whites from the yolks. It’s important to use a clean utensil to beat the egg whites, as any trace of fat could prevent them from whipping properly.

2. Whip the egg whites with a pinch of salt until they form stiff peaks. Gradually add one tablespoon of sugar at a time, continuing to mix until you achieve a glossy and firm meringue.

3. Add the yolks and rum essence, gently folding in with a spatula to avoid deflating the mixture.

4. In a separate bowl, combine the flour, cocoa powder, and baking powder. Sift this mixture over the egg white meringue and carefully fold it in.

5. Preheat the oven to 180°C (350°F). Line a 26 cm diameter cake pan with parchment paper and lightly grease it with oil. Pour the batter into the pan, leveling it evenly.

6. Bake the sponge for about 25 minutes or until a toothpick inserted comes out clean. Once baked, let it cool completely.

3. Preparing the White Chocolate Mousse

1. Start by hydrating the gelatin. Place the granules in a bowl with cold water for about 10 minutes.

2. In a double boiler, melt the white chocolate together with the 3 tablespoons of liquid cream. Once melted, let it cool slightly.

3. Add the Greek yogurt to the melted white chocolate, stirring gently.

4. Meanwhile, melt the gelatin in the double boiler, and once it becomes liquid, add it to the yogurt and white chocolate mixture, mixing well.

5. Gently fold in the whipped cream with a spatula, mixing delicately from the bottom up.

4. Preparing the Milk Chocolate Mousse

1. Hydrate the gelatin as in the previous step.

2. Melt the milk chocolate in a double boiler along with 50 ml of liquid cream.

3. Once melted, add the melted gelatin to the warm chocolate, mixing well.

4. Fold the chocolate mixture into the whipped cream, mixing gently.

5. Preparing the Syrup

1. In a saucepan, combine water and sugar, bringing it to a boil until the sugar is completely dissolved. Add the rum essence and let the syrup cool.

6. Assembling the Cake

1. If the sponge is uneven, trim it to level it.

2. Place the sponge on a serving plate and soak it well with the syrup.

3. Use a sturdy piece of plastic (like a lid from a container) to create a ring about 10 cm in diameter. Wrap it in plastic wrap and secure it with a bit of tape.

4. Place the ring in the center of the sponge, then pour in the white chocolate mousse, leveling it off. Refrigerate the cake for 1 hour.

5. After an hour, remove the cake from the refrigerator and carefully peel off the plastic wrap. Place another piece of plastic the size of the cake around the edge and pour in the milk chocolate mousse, leveling it again. Return the cake to the fridge for another hour.

6. Once both mousses have set, remove the plastic wrap from the edges. Cover the cake with a thin layer of white chocolate mousse.

7. For decoration, crumble a few biscuits and place them around the edges of the cake. Use the remaining mousse to create small "peaks" on the cake, placing a candied cherry on top of each peak.

8. Place chocolate shavings in the center and secure the chocolate sticks around the edge of the cake, pressing gently to adhere.

9. Refrigerate the cake for at least an hour before serving. It will taste even better if allowed to chill longer!

7. Serving Suggestions and Combinations

This chocolate mousse cake can be served on its own, but you can also accompany it with a scoop of vanilla ice cream or a berry sauce for a delicious contrast. A cup of coffee or a flavored tea will perfectly complement the dessert.

8. Useful Tips

- Make sure all ingredients, especially eggs and cream, are at room temperature for the best results.
- You can substitute milk chocolate with dark chocolate for a more intense flavor.
- If you want to add extra flavor, experiment with essences like vanilla or cinnamon in the mousses.
- The cake can be prepared a day in advance, making it ideal for special occasions.

9. Nutritional Benefits

This cake is not only delicious but also offers some nutritional benefits. White chocolate and Greek yogurt provide calcium, while milk chocolate contains antioxidants that can be beneficial for health, in moderation, of course. The use of gelatin helps maintain a light and fluffy texture, making the dessert more enjoyable.

10. Frequently Asked Questions

- Can I substitute the ingredients? Absolutely! You can use dark chocolate instead of milk or white chocolate, and Greek yogurt can be replaced with natural yogurt if you don’t have it on hand.
- How long does the cake last? The cake can be stored in the refrigerator for 3-4 days, covered, to prevent it from drying out.
- Is this cake suitable for vegans? This recipe is not vegan, but you can experiment with vegan alternatives, such as almond butter or vegan chocolate.

I invite you to enjoy every step of making this chocolate mousse cake. Whether it’s for a celebration or just a weekend treat, this dessert will bring smiles to the faces of your loved ones. Happy cooking!