Truffle cake with white chocolate mousse

Truffle cake with white chocolate mousse

Truffle cake with white chocolate mousse


Bitter chocolate – 220 g

Butter – 220 g

Sugar – 1 cup

Egg – 6 pcs.

Cocoa powder – ½ cup

Vanilla – 1 tsp

Salt – 1 tsp

Warm water – 1/3 cup

Instant coffee – 1 tbsp

White chocolate mousse:

White chocolate – 165 g

Baking powder – 3 tbsp

Butter – 3 tbsp

Yolk – 4 pcs.

Sugar – 2 tbsp

Vanilla – 1 tsp

Heavy Cream – 1.5 cup + 2 tablespoons


Heat the oven to 175 ° C.

Form for the cake Cover the parchment paper. Melt butter, add the chocolate chips, stirring until the chocolate is melted.

Dissolve the coffee in hot water, adding salt and vanillin. Add to the chocolate mixture. At this time, beat the eggs with the sugar for about 5 minutes (they should be doubled). Stir the cocoa and mix until smooth.

Mix 2 mixture. Pour the batter into the pan and bake for 50 minutes.

mousse. White chocolate mangled pieces and mix with butter, baking powder. At 30 seconds, send in the microwave, stirring a couple of times at intervals. At this time, beat the egg yolks with the sugar in a heat-resistant bowl. Put in a water bath.

Keep on heat for about 5 minutes until thick. Remove from heat, add the vanilla and blend of white chocolate.

Pour 2 tbsp. l. cream and stir until smooth. Cool to room temperature.

The remaining 1.5 cups of cream to whip the air peaks. 1/3 cup of the cream into the chocolate mixture, type, and then the rest.

Mousse pour on the chilled base and send it in the fridge for an hour. To decorate sprinkle with cocoa powder and serve.

Bon Appetit!

Truffle cake with white chocolate

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