White Chocolate Mousse Truffle Cake

If you’re looking for a showstopper cake, this might just be it. This White Chocolate Mousse Truffle Cake is composed of a rich dark chocolate cake (flourless!) accentuated by the use of dark cocoa powder and instant coffee, and a white chocolate mousse to top it off. An unforgettable cake that is well worth the effort for an occasion or celebration.

Cheers,
Monica

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White Chocolate Mousse Truffle Cake
From Yammie’s Noshery | Yield: 12 servings | Time: 2-3 hours

For the Flourless Chocolate Cake
Ingredients
8 ounces (1 cup) semisweet chocolate chips
1 cup (2 sticks) butter, melted

1 tablespoon instant coffee powder
1/3 cup warm water
1 teaspoon vanilla extract
1 teaspoon salt

6 eggs
1 cup granulated sugar
1/2 cup cocoa powder

Directions
Preheat the oven to 350 degrees F. Line a 9 inch springform pan with parchment paper. Set the pan on a cookie sheet and wrap with a couple of wet dishcloths (the wet cloths make it so the outside doesn’t cook before the inside is done).
Using a microwave in 10-second intervals, melt the butter and chocolate, stirring in between each interval until completely smooth.
Dissolve the coffee into the warm water and add the vanilla and salt. Add to the chocolate mixture.
Meanwhile, beat the eggs and sugar for about five minutes until they are very pale and about doubled in volume. Slowly add cocoa powder and mix until smooth. Then gradually add in the chocolate and butter mixture until smooth. Pour into the prepared pan and bake at 350 degrees F for 45 – 50 minutes.

For the White Chocolate Mousse
Ingredients
3/4 cup white chocolate chips
3 tablespoons butter
*3 tablespoons shortening
4 egg yolks
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1 1/2 cups plus 2 tablespoons heavy cream

Directions
Using a microwave in 10-second intervals, melt the white chocolate, butter, and shortening. Stir in between each interval until silky smooth.
Meanwhile, combine the egg yolks and sugar in a heat-proof bowl. Set the bowl over a pot of lightly simmering water. The water in the pot should not be touching the bottom of the bowl so make sure it’s very shallow. Whisk the eggs and sugar mixture for about five minutes over the heat until slightly thickened.
Add vanilla and slowly whisk in the white chocolate mixture. Add 2 tablespoons of heavy cream and whisk until smooth. Allow to cool to room temperature. If it separates, just add a little heavy cream at a time and beat until smooth.
Whip the remaining 1 1/2 cups of heavy cream in a chilled bowl until soft peaks form. Whisk in about 1/3 cup into the white chocolate mixture and then fold in the rest. Pour over cooled cake and chill for at least one hour.
Dust with cocoa powder. To cut a slice, use a large sharp knife and wet it with warm water before cutting each slice.