Chocolate & vanilla double mousse cake Recipe

Name: Chocolate & vanilla double mousse cake
Prep time: 55 min
Cook time: 1 min
Total time: 56 min
Yield: 2
Cuisine: Korean
Ingredients: 35g Crushed oreo (without cream); 12g Melted unsalted butter; 40g Milk; 10g Sugar; 2g Corn starch; 1/4ts Vanilla bean paste; 1g Gelatin sheet (or Powdered gelatin); 35g Whipped cream (whipped 50~60%); 30g Milk Chocolate; 10g Whipping cream; 1g Gelatin sheet (or Powdered gelatin); 1/8ts Vanilla extract; 35g Whipped cream (whipped 50~60%); Whipped raspberry cream:50g whipping cream; 35g raspberry jam

Cooking TreePublished: 2022-10-01 Updated: 2022-09-2001.6K views

In Cooking Tree, Chocolate & vanilla double mousse cake is on the menu, and we’ll show you how to make it from scratch.

I made a chocolate vanilla mousse cake that you can enjoy two flavors together.

After hardening the sweet chocolate mousse and the vanilla mousse full of milk flavor, I divided it in half and pasted it.

The shape is pretty and it’s nice to be able to eat both flavors together~*^^*
I put raspberry jam on top, put whipped cream, and garnish with raspberries to add freshness~

Vanilla mousse is a soft, pudding-like mousse, and chocolate mousse is thick and sweet, so it is delicious to eat separately or together.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Chocolate & vanilla double mousse cake

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Rating: 5.0/5
( 45 voted )

Serves: 2 Prep Time: 55 Minutes Cooking Time: 01 Minutes 01 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

35g Crushed oreo (without cream)

12g Melted unsalted butter

40g Milk

10g Sugar

2g Corn starch

1/4ts Vanilla bean paste

1g Gelatin sheet (or Powdered gelatin)

35g Whipped cream (whipped 50~60%)

30g Milk Chocolate

10g Whipping cream

1g Gelatin sheet (or Powdered gelatin)

1/8ts Vanilla extract

35g Whipped cream (whipped 50~60%)

Whipped raspberry cream:

50g whipping cream

35g raspberry jam

Instructions

Remove cream, mix crushed Oreo cookies with melted unsalted butter, press firmly on the bottom of the mold, and place in the refrigerator.

Put milk, sugar, cornstarch, and vanilla bean paste in a pot and mix, stir until slightly thickened, then add gelatin soaked in cold water for 10 minutes, mix and cool.

Add fresh cream to milk chocolate, microwave for 20 seconds, mix, then add soaked gelatin and mix.

Add whipped cream to milk cream and chocolate cream and mix.

Pour into a mold, harden in the refrigerator for 2 hours, remove the mold, and cut in half.

Glue the vanilla mousse and chocolate mousse in half and decorate with raspberry cream, raspberry and apple mint.

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