Marbled Chocolate Mousse Cake

Gateaux and Cakes
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Ingredients for 10 portions
  • 1 Sponge base Ø 10 inch
  • For the Coffee White Chocolate Mousse
  • 150 g QimiQ Whip, chilled
  • 60 g Milk
  • 270 g Heavy cream 36 % fat, fluid
  • 15 g Sugar
  • 0.6 g Instant coffee powder
  • 6 g Gelatine
  • 24 g Water
  • 150 g White chocolate, melted
  • For the dark chocolate mousse
  • 100 g QimiQ Whip, chilled
  • 40 g Milk
  • 180 g Heavy cream 36 % fat
  • 26 g Sugar
  • 1.2 g Rum
  • 4 g Gelatine
  • 16 g Water
  • 100 g Dark chocolate (40-60 % cocoa), melted
  • For the decorative coating
  • 100 g QimiQ Classic, room temperature
  • 400 g Whipping cream 36 % fat
  • 60 g Sugar
Method
1.
For the white chocolate mousse: lightly whip the cold QimiQ Whip 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 130 °F 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 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 130 °F 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.