Black White Mousse Cake Recipes

BLACK AND WHITE MOUSSE

Steps:

• Pour water into the bottom of a saucepan set over medium high heat.
• Add sugar and allow to come to a boil.
• Boil until all the sugar is dissolved, stirring if needed.
• Pour egg yolks into a mixing bowl and whisk to break up.
• Continue whisking while slowly drizzling in the sugar syrup.
• Pour 1/2 cup of heavy whipping cream into the saucepan and set it back on the stove on low heat.
• Stir in the egg mixture and continue to stir for at least 3 minutes until heated through (and registers at least 140 degrees Fahrenheit).
• Pour through a fine mesh sieve that is set over your bowl of melted semi-sweet chocolate.
• Discard anything that remains in the sieve.
• Stir the chocolate until glossy and smooth.
• Fold the whipped cream into the chocolate in two stages.
• Cover and chill until the mousse thickens.
• Combine cream cheese and sugar in a large mixing bowl.
• Using an electric mixer, beat on medium-high speed until light and fluffy.
• Add marshmallow fluff and vanilla bean paste or extract and beat until well combined.
• Pour in whipped topping and beat until creamy and smooth. If using real whipped cream, gently fold it into the chocolate mixture.
• Fill one disposable pastry bag with about 1 1/2 cups of dark chocolate mousse and fill another back with about the same amount of the cheesecake mousse.
• Fit a large pastry bag with a large star pastry tip.
• Cut off the tips of the filled bags then snuggle them down into the third bag.
• Squeeze until the mousse comes of of the bag and you can see both colors of mousse.
• Pipe between 2/3 and 3/4 cup of the swirled chocolate cheesecake mousse into small dessert cups or bowls.

BLACK AND WHITE CHOCOLATE MOUSSE

Steps:

• Dark Mousse: In a bowl over barely simmering water, melt the bittersweet chocolate. Heat the milk in a saucepan until almost simmering and whisk it into the melted chocolate. Fold the whipped cream into the hot chocolate mixture; it will be rather soupy. Let cool slightly and transfer to a pastry bag or lockable plastic bag. Refrigerate at least 1 hour.
• White Mousse: In a bowl over barely simmering water, melt the white chocolate. Heat the creme fraiche in a saucepan until almost simmering and whisk it into the melted chocolate. Fold the whipped cream into the hot chocolate mixture; it will be rather soupy. Let cool slightly and transfer to a pastry bag or lockable plastic bag. Refrigerate at least 1 hour. (The recipe can be made up to this point and kept refrigerated up to 2 days in advance.)
• Insert the piece of plastic across the center (perpendicular to the bottom) of a ramekin or chocolate cup, so it divides the interior in half. If using plastic bags for piping, cut a corner off of each one. Pipe dark chocolate mousse on one side of the plastic, then white on the other. Pull out the plastic, and repeat. Refrigerate the ramekins until ready to serve.
• When ready to serve, make chocolate curls by shaving milk chocolate into curls with a sturdy vegetable peeler, and don't worry if they break up into shards. Shards look nice, too. Remove the mousses from the refrigerator. If using collar molds, warm the metal with a hot, damp cloth and then lift off. Sprinkle the chocolate curls on top and serve.

*THE REAL* BLACK TIE MOUSSE CAKE BY OLIVE GARDEN

Steps:

• There are FOUR layers to make:.
• BOTTOM LAYER (cake):.
• Bake according to directions on box using 2 round pans, then cool. Once cooled, use the cake from one pan as one layer (you do not need the second cake from the second pan. In other words, you only need half the box cake recipe). Place this round cake at the bottom of a CHEESECAKE PAN. Press it with your fingers and flatten the cake a little. This is the bottom layer out of four layers.
• SECOND LAYER (the chocolate mousse):.
• Melt chocolate and cream cheese together. Let cool. Soften gelatin with cold water for 1 minute, then add boiling water, stir until dissolved and clear. Let this cool while you start whipping the heavy cream and sugar. As cream starts to thicken, add gelatin. Continue to whip until stiff peaks form. Add 1/4 of the cream to the chocolate mixture and mix thoroughly. Then fold this into the remaining cream. Once you have it completed, spread this chocolate mousse onto the cake and refrigerate.
• THIRD LAYER (the custard):.
• Beat egg yolks until pale. Add sugar, flour, and gelatin, then beat until mixed. Bring cream and vanilla extract to a boil. Add a small amount of cream to egg mixture while stirring. Gradually add until all of the cream has been added and then pour entire mixture through a strainer into the pan. Continue to cook until custard begins to thicken. Cool slightly, then pour on top of the chocolate mousse layer and freeze while getting the fourth layer ready.
• FOURTH LAYER (the icing):.
• Please note: this makes a lot of icing so feel free to half this part of the recipe (I just happen to like a lot of icing on top). Bring butter and cream to a boil, pour over chocolate and let sit for 5 minutes. Stir until smooth. Let cool until it starts to thicken. Remove cake from freezer, remove the cheesecake pan collar, then pour some of the icing and use a spatula to spread it evenly across the top and sides of the cake. While this is still wet, put chocolate chips onto the side of the cake. Optional: Melt half a cup of white chocolate chips (in the microwave) and swirl into the icing if you want yours to look like the picture.
• Refrigerate the cake. Be sure to see the picture. Serve cold. Delicious!
• Enjoy! --Adrienne.

BLACK TIE MOUSSE CAKE 2

Steps:

• Cake.
• Bake according to package directions using 2 round cake pans.
• When cake is cool, remove from pans and make a collar out of wax paper about 4 inches taller than each cake.
• Second Layer: Dark Cream Cheese Mousse.
• Melt chocolate and cream cheese together.
• Let cool.
• Soften gelatin with cold water for one minute then add boiling water.
• Stir until dissolved and clear.
• Let this cool while you start whipping the heavy cream and sugar.
• Continue to whip until stiff peaks form.
• Add 1/4 of the cream to the chocolate mixture and mix thoroughly.
• Fold this into the remaining cream.
• Once you have completed, spread onto cake and refrigerate.
• Third Layer:Italian Custard Mousse.
• Beat egg yolks until pale.
• Add sugar, flour and gelatin, beating until mixed.
• Bring cream and vanilla to a boil.
• Add a small amount of cream to egg mixture while stirring.
• Gradually add until all of the cream has been added and then pour entire mixture through a strainer into the pan.
• Continue to cook until custard begins to thicken.
• Cool slightly and pour on top of chocolate mousse.
• Freeze while getting the icing ready.
• Fourth Layer:Dark Chocolate Ganache.
• Bring butter and cream to a boil.
• Pour over chocolate and let sit for 5 minutes.
• Stir until smooth.
• Let cool to slightly warmer than room temperature until it starts to thicken.
• Remove cake from freezer and remove the collar.
• Pour some of the ganache over top of cake and spread it evenly across top and sides.
• While the ganache is still wet, cover sides of cake with chocolate chips.
• Refrigerate.
• Let remaining ganache cool and pipe through decorating bag onto cake.