Classic black and white double chocolate mousse recipe 21cake recipe

The black and white double-layer chocolate mousse cake contains a white chocolate mousse cake layer and a dark chocolate sauce layer. My mousse cake ingredient recipe is a six-inch measurement. The black and white chocolate mousse cake is 21cake’s main star product, and you can make it at home.

Ingredients:

Chocolate sauce layer: 135g milk chocolate, 25g dark chocolate, 83g light cream, 8g unsalted butter. White chocolate mousse layer: 75g white chocolate, 200g light cream (for whipping), 10g sugar, 30g milk, 7g gelatine sheets, 5ml rum (21cake uses Cointreau), 4-6 drops of vanilla extract , appropriate amount of cocoa powder, 50ml of cold water.

How to make classic black and white double chocolate mousse:

First make the chocolate sauce layer.
Cut milk chocolate and dark chocolate into small pieces.
Heat the whipping cream until it boils, then pour in the chocolate chunks and stir clockwise until evenly distributed. Add another 8g of butter and stir until completely melted.
Next make the white chocolate mousse layer.
Soak gelatine sheets in cold water until soft, then drain and set aside.
Heat the white chocolate over a water bath and stir clockwise until melted.
The milk is slightly hot, add rum and vanilla essence, and stir clockwise evenly. Then add the white chocolate paste and gelatine pieces, heat over a water bath, and stir evenly. Cool and set aside.
Add 20g of white sugar to the light cream and beat with an electric egg beater until texture appears and does not disappear immediately.
Add the white chocolate paste into the whipped cream, and use a spatula to stir evenly from bottom to top to form a white chocolate mousse paste.
Pour the white chocolate mousse paste onto the chocolate sauce and refrigerate for more than 4 hours, preferably overnight.
Take it out of the refrigerator, unmold it, sprinkle with cocoa powder, and the delicious black and white double chocolate mousse cake is ready. Enjoy 21cake’s star product at home.