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Black Tie Mousse

This decadent black tie mousse features layers of boxed cake, mousse, custard, and ganache. A chocolate lover's absolute dream!

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 45 mins
Servings: 12 servings
Calories: 797 kcal
Course: Dessert , Cake
Cuisine: American

Ingredients

Cake
  • 16 oz chocolate boxed cake (bake per instructions)
Chocolate Cheesecake
  • 1 tsp unflavored gelatin
  • 1 tbsp water Cold
  • 2 tbsp water Boiling
  • 4 oz semi-sweet chocolate chips
  • 4 oz cream cheese cubed
  • 3/4 cup heavy whipping cream
  • 1/2 tbsp sugar
Vanilla Custard Mousse
  • 3 egg yolks
  • 1/4 cup sugar
  • 3 tbsp all purpose flour sifted
  • 1 tsp unflavored gelatin
  • 1 3/4 cup heavy whipping cream
  • 1 tsp vanilla extract
Dark/White Chocolate Ganache
  • 1 1/2 cup heavy whipping cream
  • 2 tbsp unsalted butter
  • 18 oz dark chocolate kisses
  • 2 tbsp white chocolate

Instructions

Cake
    Cup of Yum
  1. Bake according to instructions. When the cake is cool, remove it from the pan and make a collar out of wax paper about 4 inches taller than each cake.
Second Layer: Chocolate Cheesecake
  1. In a small pot on the stove, melt the chocolate and cream cheese together. Let it cool. In a separate bowl, soften the gelatin with cold water for one minute, then add in the boiling water. Stir until the gelatin is dissolved and clear.
  2. Let the gelatin mixture cool. In the meantime, in a separate large bowl, whip the heavy cream and sugar. Continue to whip until stiff peaks form. Add in the cooled gelatin mixture and whip again. Add 1/4 of the cooled chocolate mixture into the whipped cream and mix thoroughly. Then, add in the remaining chocolate mixture to the cream mixture and stir to combine.
  3. Once the mousse is combined, spread it onto the cake and refrigerate.
Third Layer: Vanilla Custard Mousse
  1. In a bowl, beat the egg yolks until pale. Add sugar, flour, and gelatin. Beat until mixed. Place a pot of boiling water on the stove. Place the cream and vanilla into a large bowl on top of the boiling pot and bring to a boil (a steam bath).
  2. In small portions, add the egg mixture into the cream while stirring nonstop until the custard begins to thicken. Cool and pour on top of the chocolate cheesecake layer. Refrigerate while getting the icing ready.
Fourth Layer: Dark/White Chocolate Ganache
  1. In a small pot, bring the butter and cream to a boil. In a small bowl, put 2 tablespoons of white chocolate chips, then pour a little bit of the hot cream over the chocolate. Pour the rest of the cream over the dark chocolates (in a separate bowl) and let it sit for 5 minutes. Then, stir until the chocolate is melted and smooth.
  2. Let the chocolate cool to slightly warmer than room temperature, until it starts to thicken. Remove the cake from fridge. Pour the dark chocolate ganache over the top of cake and spread it evenly across top.
  3. Pour the white chocolate into a piping bag, then pipe the white chocolate in a spiral on the top of the cake (starting from the middle). Using a toothpick, drag the pick from the middle to the edge of the cake, making lines in the cake. Repeat all around the cake. Refrigerate overnight, then enjoy!

Nutrition Information

Calories 797kcal (40%) Carbohydrates 58g (19%) Protein 10g (20%) Fat 59g (91%) Saturated Fat 35g (175%) Cholesterol 214mg (71%) Sodium 295mg (12%) Potassium 480mg (14%) Fiber 6g (24%) Sugar 34g (68%) Vitamin A 1497IU (30%) Vitamin C 1mg (1%) Calcium 135mg (14%) Iron 7mg (39%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 797

% Daily Value*

Calories 797kcal 40%
Carbohydrates 58g 19%
Protein 10g 20%
Fat 59g 91%
Saturated Fat 35g 175%
Cholesterol 214mg 71%
Sodium 295mg 12%
Potassium 480mg 10%
Fiber 6g 24%
Sugar 34g 68%
Vitamin A 1497IU 30%
Vitamin C 1mg 1%
Calcium 135mg 14%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.