Black Tie Mousse Cake Recipe

Ever have those moments when you just NEED a dessert that screams sophistication but is secretly effortless? Let me introduce you to my decadent Black Tie Mousse Cake—an elegant, three-layered masterpiece that combines rich chocolate with a hint of coffee for an experience that’s as irresistible as wearing your favorite little black dress on a perfect night out.

I love to create the decadent layers of a Black Tie Mousse Cake. It has a base of chocolate cookie crumbs mixed with melted butter.

An equally elegant and far simpler layer of rich semi-sweet chocolate mousse follows. What makes this cake so extraordinary is the impossibly light, creamy white chocolate mousse that sandwiches together the layers of chocolate mousse and the base, not to mention the mousse that tops the whole cake.

This cake is pair-worthy with anything from your local wine or beer store.

Black Tie Mousse Cake Recipe Ingredients

• Chocolate Cookie Crumbs: Adds a rich, crunchy base; high in carbohydrates.
• Semi-Sweet Chocolate Chips: Provides deep chocolate flavor; source of antioxidants.
• White Chocolate Chips: Adds creamy sweetness; high in sugar and fat.
• Heavy Whipping Cream: Gives smooth, velvety texture; high in fat.
• Unflavored Gelatin: Sets mousse layers; contains collagen, beneficial for joints.
• Instant Coffee Granules: Enhances chocolate flavors; optional subtle bitterness.

Black Tie Mousse Cake Recipe Ingredient Quantities

• 2 cups crushed chocolate cookie crumbs
• 4 tablespoons unsalted butter, melted
• 8 ounces semi-sweet chocolate chips
• 8 ounces white chocolate chips
• 3 cups heavy whipping cream, divided
• 1/2 cup granulated sugar, divided
• 3 teaspoons unflavored gelatin
• 6 tablespoons cold water
• 1 tablespoon instant coffee granules (optional)
• 1 teaspoon vanilla extract

How to Make this Black Tie Mousse Cake Recipe

1. Make the crust by blending melted butter with crushed chocolate cookie crumbs. Spread and press the mixture into the bottom of a 9-inch springform pan. Chill in the refrigerator while you prepare the next layer.

2. In a small bowl, mix 1 ½ teaspoons of gelatin with 3 tablespoons of cold water, and let it sit for 5 minutes. Using a double boiler or microwave, melt the semi-sweet chocolate chips. Combine the gelatin with the melted chocolate, and stir until smooth. Let the mixture cool slightly.

3. Whip 1 cup of heavy whipping cream with 1/4 cup of granulated sugar until medium peaks form. Gently fold the whipped cream into the cooled chocolate mixture until well combined. Pour this layer over the chilled crust. Refrigerate until set.

4. Perform the gelatin method by dissolving the leftover 1 ½ teaspoons of gelatin in 3 tablespoons of cold water. Do the same as above, with the white chocolate and the cold water, using the remaining 1 ½ teaspoons of gelatin.

5. Whip another 1 cup heavy cream with the remaining 1/4 cup sugar until you have medium peaks. Fold this whipped cream into the white chocolate mixture. Pour over the set dark chocolate layer. Put in the fridge to set.

6. If you are using it, dissolve the instant coffee granules in a tablespoon of hot water.

7. To make the last layer of mousse, whip the rest of the 1 cup of heavy cream until it’s somewhat fluffy (soft peaks), then fold in the 1 teaspoon of vanilla and the coffee solution, if using.

8. Spread the whipped cream, which is flavored with coffee, evenly over the layer of white chocolate. Smooth the top with a spatula.

9. Chill the cake for a minimum of 4 hours, or until it is totally firm.

10. Delicately take the cake from the springform pan. If you wish, add more chocolate shavings or curls as decoration before presenting the dessert. Now you can enjoy your classy Black Tie Mousse Cake!

Black Tie Mousse Cake Recipe Equipment Needed

1. 9-inch springform pan
2. Small bowl
3. Medium bowl
4. Blender or food processor
5. Measuring spoons
6. Measuring cups
7. Double boiler or microwave-safe bowl
8. Whisk
9. Spatula
10. Electric mixer or hand whisk
11. Spatula for spreading
12. Refrigerator

FAQ

• Q: Can I use flavored gelatin instead of unflavored?A: To keep the mousse layers tasting just like they’re supposed to, stick with plain old unflavored gelatin.
• Q: Can I substitute milk chocolate for semi-sweet chocolate?A: Yes, but bear in mind that the mousse will be sweeter, so you might want to decrease the sugar amount.
• Q: Is there a non-dairy alternative to heavy whipping cream?A: For a dairy-free version, you can substitute coconut cream or use an alternative, non-coconut whipping cream.
• Q: How can I prevent the mousse from becoming grainy?A: Make sure the gelatin is completely dissolved and that the chocolate is melted smoothly and mixed thoroughly into the cream.
• Q: What is the purpose of the optional instant coffee granules?They boost the taste of chocolate and give it more depth; they don’t make the mousse taste like coffee.
• Q: Can the cake be made ahead of time?A: Of course, it may be made as much as 2 days before service. Keep it in the refrigerator, and it will be ready when you are.

Black Tie Mousse Cake Recipe Substitutions and Variations

Crushed graham crackers or crushed Oreo cookies could be used in place of chocolate cookie crumbs (removing the cream filling first makes for a less sweet crust).
Butter Without Salt: You can use butter with some salt in it, but you must subtract any amounts of salt you would normally add to the recipe to make it taste right. If you want to make the recipe dairy-free, use coconut oil.
Dark Chocolate Chips: Substitute these or semi-sweet chocolate chips for a more intense chocolate flavor. Milk chocolate chips work, too, if you want a sweeter dessert.
White Chocolate Chips: You can alternatively use chopped white chocolate bars or white chocolate baking wafers.
Coffee Granules Instant: If unavailable, you may use espresso powder for a more intense flavor or you may omit them.

Pro Tips

1. Crust Perfection For the crust, ensure the chocolate cookie crumbs are finely crushed to create a firm base. You can use a food processor for even consistency, or place them in a zip-lock bag and crush with a rolling pin.

2. Gelatin Mixing When blooming gelatin in water, make sure the water is cold. Stir gently to avoid any clumps, and let it sit undisturbed for exactly 5 minutes for the best texture.

3. Chocolate Melting Tips Use a double boiler to melt the chocolate gently and avoid scorching. If using a microwave, heat in short bursts and stir frequently until smooth.

4. Whipping Cream Consistency For each layer, make sure to whip the cream to the correct peak—medium for folding into the chocolate mixtures, and soft for the final coffee-flavored layer. Overwhipping can cause the cream to become grainy.

5. Even Layers As you add each mousse layer, use a spatula to spread it evenly and eliminate any air bubbles. You can gently tap the pan on the counter to level the surface. This helps create a smooth and professional finish.