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easy &quick

Marbled Chocolate Mousse Cake

QimiQ Benefits

  • Full taste with less fat content
  • Foolproof real cream product, cannot be over whipped
  • Creamy indulgent taste with less fat
  • Quick and easy preparation
  • 1 kg QimiQ Whip can replace up to 3 litres of fresh cream

Minutes

15

Difficulty

easy

Marbled Chocolate Mousse Cake
Marbled Chocolate Mousse Cake

Ingredients

For 10 portions

  • 1

    Sponge base Ø 26 cm

  • For the Coffee White Chocolate Mousse

  • 150g

    QimiQ Whip Pastry Cream, chilled

  • 60g

    Milk

  • 270g

    Cream 36 % fat, liquid

  • 15g

    Sugar

  • 0.6g

    Instant coffee powder

  • 6g

    Gelatine

  • 24g

    Water

  • 150g

    White chocolate, melted

  • For the dark chocolate mousse

  • 100g

    QimiQ Whip Pastry Cream, chilled

  • 40g

    Milk

  • 180g

    Cream 36 % fat

  • 26g

    Sugar

  • 1.2g

    Rum

  • 4g

    Gelatine

  • 16g

    Water

  • 100g

    Dark chocolate (40-60 % cocoa), melted

  • For the decorative coating

  • 100g

    QimiQ Classic, unchilled

  • 400g

    Whipping cream 35-36 % fat

  • 60g

    Sugar

Preparation

  1. For the white chocolate mousse: lightly whip the cold QimiQ Whip Pastry Cream until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
  2. Add the milk, cream, sugar and espresso coffee powder and continue to whip for 1-1,5 minutes.
  3. Dissolve the soaked gelatine in 60 °C warm water and fold quickly into the mixture.
  4. Fold in the melted chocolate.
  5. For the dark chocolate mousse: lightly whip the cold QimiQ Whip Pastry Cream until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
  6. Add the milk, cream, sugar and rum and continue to whip for 1-1,5 minutes.
  7. Dissolve the soaked gelatine in 60 °C warm water and fold quickly into the mixture.
  8. Fold in the melted chocolate.
  9. Place the sponge base into a cake ring and spread with one layer of Coffee White Chocolate Mousse followed by another layer of alternate rings of Coffee White Chocolate Mousse and Dark Chocolate Mousse. Repeat with another layer of white and another layer of dark mousse. End with a layer of white mousse. Chill well.
  10. For the decorative coating: whisk the unchilled QimiQ Classic smooth. Add the whipping cream and sugar, whisk at moderate speed to blend. Do not over whip or the stability will be compromised. Use to mask the mousse cake and decorate. Note the coating is enough for 5-6 cakes.
Some doughy looking food

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